ArticlePloS one2015
Dissipation Pattern, Processing Factors, and Safety Evaluation for Dimethoate and Its Metabolite (Omethoate) in Tea (Camellia Sinensis).
Article in PloS one, 2015. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed.
- Toxicological assessment of omethoate insecticide in Allium cepa L.Scientific reports · 2025Article
- Residue Degradation and Risk Assessment of Difenoconazole and Its Metabolite during Tea Growing, Processing and Brewing by Ultra-Performance Liquid Chromatography-Tandem Mass Spectrometry Determination.Foods (Basel, Switzerland) · 2024Article
- Effect of decocting on the pesticide residues in Paeoniae radix lactiflora and corresponding exposure risk assessment.Environmental science and pollution research international · 2021Article
- Metabolic profile and behavior of clethodim and spirotetramat in herbs during plant growth and processing under controlled conditions.Scientific reports · 2020Article
- DNA barcode and identification of the varieties and provenances of Taiwan's domestic and imported made teas using ribosomal internal transcribed spacer 2 sequences.Journal of food and drug analysis · 2017Article
- Black Tea Source, Production, and Consumption: Assessment of Health Risks of Fluoride Intake in New Zealand.Journal of environmental and public health · 2017Article
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Authors and funding
6 authors.
Funding
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Abstract
Residue levels of dimethoate and its oxon metabolite (omethoate) during tea planting, manufacturing, and brewing were investigated using a modified QuEChERS sample preparation and gas chromatography. Dissipation of dimethoate and its metabolite in tea plantation followed the first-order kinetic with a half-life of 1.08-1.27 d. Tea manufacturing has positive effects on dimethoate dissipation. Processing factors of dimethoate are in the range of 2.11-2.41 and 1.41-1.70 during green tea and black tea manufacturing, respectively. Omethoate underwent generation as well as dissipation during tea manufacturing. Sum of dimethoate and omethoate led to a large portion of 80.5-84.9% transferring into tea infusion. Results of safety evaluation indicated that omethoate could bring higher human health risk than dimethoate due to its higher hazard quotient by drinking tea. These results would provide information for the establishment of maximum residue limit and instruction for the application of dimethoate formulation on tea crop.
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