The dissipation behavior, household processing factor and risk assessment for cyenopyrafen residues in strawberry and mandarin fruits. (15th October 2021)

• Record Type: Journal Article
• Authors: Li, Yanjie; Xu, Jiabin; Zhao, Xueping; He, Hongmei; Zhang, Changpeng; Zhang, Zhiheng
• Is Part Of: Food chemistry. Volume 359(2021)
• Publication Date: 2021-10-15
• Subjects: Cyenopyrafen (PubChem CID: 18772482).; Cyenopyrafen -- Processing factor -- Dissipation behavior -- Risk assessment -- Strawberry -- Mandarin; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2021.129925
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: The dissipation of cyenopyrafen followed the first order kinetics model with half-lives of 6.8 days in strawberry and 11.8 days in mandarin. The final residues of cyenopyrafen in strawberry and mandarin fruits at harvest time were all within the established MRLs. Effect of household processing on cyenopyrafen residues in strawberry and mandarin were evaluated. Washing and peeling decreased the residue levels, juicing and cooking increased the residue levels. The long-term intake of residue of cyenopyrafen from uses is unlikely to present a public health concern. Abstract: A modified QuEChERS method for determining cyenopyrafen in strawberries, mandarins and their processed products was established with a good linearity (R 2 > 0.9981), accuracy (recoveries of 83% to 111%) and precision (relative standard deviations of 0.9% to 14%). The limit of quantification (LOQ) was 0.01 mg/kg. Field results showed that the half-lives of cyenopyrafen were 6.8 and 11.8 d in strawberry and mandarin respectively, and that the final residues were within established maximum residue limits (MRLs). The household processing factors (PFs) for cyenopyrafen residues in strawberry and mandarin fruits were also studied: residues increased in strawberry jam (PF 1.51) and mandarin juice (1.31) but decreased in strawberries (0.58) and mandarin pulp (<0.17) after washing and peeling, respectively. A risk assessment showed that the risk from long-term dietary exposures to cyenopyrafen was 73.73%, indicating that consuming these products was unlikely to present a public health concern.