Tebuconazole and Azoxystrobin Residue Behaviors and Distribution in Field and Cooked Peanut

Journal of Agricultural and Food Chemistry
Fan HouWenzhuo Wang

Abstract

Residue behaviors of tebuconazole and azoxystrobin in field condition and the variation of their residue levels during the boiling process were evaluated. The terminal residues of peanut kernels were determined by using a modified QuEChERS method (quick, easy, cheap, effective, rugged, and safe) by means of the optimization of the novel purification procedure with multiwalled carbon nanotubes (MWCNTs) and Fe3O4-magnetic nanoparticle (Fe3O4-MNP) in the presence of an external magnetic field, and the terminal residues were all at trace level at harvest time. The residues in shells were detected as well to investigate the distribution in peanuts. Tebuconazole and azoxystrobin residue levels varied before/after boiling in kernels and shells to different degrees due to various factors, such as the modes of action and physicochemical properties of pesticides. The residues have been transferred from peanut into the infusion during boiling with the higher percentage of azoxystrobin as its lower logKow. The processing factors (PFs) for tebuconazole and azoxystrobin after processing were <1, indicating that home cooking in this study could reduce the residue levels in peanut. Risk assessment showed there was no health risk for consumers.

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Citations

Oct 30, 2019·Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment·Fangfang Zhao, Jingkun Liu
Sep 19, 2017·Biomedical Chromatography : BMC·Waziha FarhaJae-Han Shim
Aug 11, 2020·Chemosphere·Hamidreza ArdalaniInge S Fomsgaard
May 21, 2021·Ecotoxicology and Environmental Safety·Tingting KuNan Sang
Oct 3, 2018·Journal of Agricultural and Food Chemistry·Guopeng MiaoKegui Zhang

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