Residues of the fungicide famoxadone in grapes and its fate during wine production

Food Additives and Contaminants
Susana De Melo AbreuV L Garau

Abstract

Famoxadone is a recently applied fungicide to vines that belongs to the oxazolidinedione family. The fate of famoxadone was studied by considering the decay ratio of this fungicide during the maturation of grapes and wine production. The main factors affecting the presence of fungicide residues such as fruit growth, photodegradation, evaporation, thermodegradation and co-distillation were studied with model systems. An experimental field was treated with a commercial product containing famoxadone at the recommended dose. After this application, residues of famoxadone were found in grapes at 0.27 +/- 0.06 mg kg(-1). In this field experiment, the half-life t(1/2) of famoxadone, which is described by pseudo-first-order kinetics (R2 = 0.74), was 18 +/- 6 days, resulting from the photodegradation. The famoxadone residue levels in grapes were below the established maximum residues level for Europe (2 mg kg(-1)), whilst levels in wine, carried out with and without maceration, were below the calculated limit of detection of the method.

References

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Citations

Sep 15, 2012·Environmental Monitoring and Assessment·Alberto Angioni, Fabrizio Dedola
Mar 26, 2013·Environmental Science & Technology·Peter Fantke, Ronnie Juraske
May 20, 2011·Journal of Agricultural and Food Chemistry·Alberto AngioniPierluigi Caboni
Dec 15, 2010·Bioscience, Biotechnology, and Biochemistry·Tomonori InoueNaoki Mochizuki
Jan 26, 2016·Journal of Agricultural and Food Chemistry·Raquel Noguerol-PatoJesús Simal-Gándara
Dec 22, 2012·Journal of the Science of Food and Agriculture·Luis Vaquero-FernándezMaría-Teresa Martínez-Soria
Jun 11, 2014·Critical Reviews in Food Science and Nutrition·Jorge RegueiroJesús Simal-Gándara
Mar 19, 2009·Journal of Agricultural and Food Chemistry·Vincenzo Luigi GarauPaolo Cabras
Nov 4, 2008·Journal of Agricultural and Food Chemistry·Maria Vittoria PinnaAlba Pusino
Jul 22, 2018·Journal of Agricultural and Food Chemistry·Xiaoxiao FengPeter Fantke

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