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https://doi.org/10.1016/j.foodchem.2020.126936
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Título: | Removal residues of pesticides in apricot, peach and orange processed and dietary exposure assessment |
Fecha de publicación: | 30-sep-2020 |
Editorial: | Elsevier |
Cita bibliográfica: | Food Chemistry Volume 325, 30 September 2020, 126936 |
ISSN: | Print: 0308-8146 |
Palabras clave: | Pesticide residues Apricot Peach Orange Processing factors Health risk |
Resumen: | The effects of the industrial processing are evaluated of the removal of 16 pesticide residues in canned apricots and peaches and in orange juice. A method of multi-residual extraction that uses QuEChERS and liquid chromatography in tandem with triple quadrupole mass spectrometry was used. The method shows good linearity for the 16 pesticides studied (R2 > 0.999); it is accurate and precise (recoveries of 87–115%, relative standard deviation<8.0%). The processing factors are<0.6, indicating that all the processes significantly reduce the residue levels (spinosad, thiacloprid, pyridaben, bupirimate, flusilazole, triflumizole, flonicamid, imidacloprid, lambda-cyhalothrin, cyproconazole, fludioxinil and cyprodinil, abamectin, chlorpyrifos-methyl, hexythiazox and metalaxyl) initially present in the raw fruits and very significantly during washing/cutting, squeezing and hot pack canning (> 55% loss). The risk quotient (EDI/ADI ratio) for canned foods is below 100, indicating that the potential consumer risk for the pesticides studied is practically negligent for human health. |
Autor/es principal/es: | Cámara, M.A. Cermeño, S. Martínez, G. Oliva, J. |
Facultad/Departamentos/Servicios: | Facultades, Departamentos, Servicios y Escuelas::Departamentos de la UMU::Química Agrícola, Geología y Edafología |
Versión del editor: | https://www.sciencedirect.com/science/article/pii/S0308814620307986?via%3Dihub |
URI: | http://hdl.handle.net/10201/137503 |
DOI: | https://doi.org/10.1016/j.foodchem.2020.126936 |
Tipo de documento: | info:eu-repo/semantics/article |
Número páginas / Extensión: | 8 |
Derechos: | info:eu-repo/semantics/openAccess Attribution-NonCommercial-NoDerivatives 4.0 Internacional |
Descripción: | © 2020, Elsevier B.V.. This document is made available under the CC-BY-NC-ND 4.0 license http://creativecommons.org/licenses/by-nc-nd/4.0/ This document is the accepted version of a published work that appeared in final form in Food Chemistry |
Aparece en las colecciones: | Artículos: Química Agrícola, Geología y Edafología |
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