ArticleToxics2022
Transfer of Pesticide Residues from Grapes (
Article in Toxics, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
3 citing papers in PubMed.
- Dissipation behavior and dietary risk assessment of pesticide residues during the winemaking ofFood chemistry: X · 2026Article
- Article
- Neurotoxicity Assessment of Four Different Pesticides Using In Vitro Enzymatic Inhibition Assays.Toxics · 2022Article
Corrections and comments
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Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The concentration of pesticide residues in agricultural products at harvest can change during subsequent processing steps. This change, commonly expressed as Processing Factor (PF), is influenced by the raw agricultural commodity, and the processing conditions, as well as the properties of the substances. As it is not possible to conduct processing studies for all possible combinations of pesticide × process × product, new approaches for determining processing factors are needed. Wine was chosen as the object of the present study because it is a widely consumed product. Furthermore, it is already known that the concentration of pesticide residues can change considerably during the processing of grapes into wine, substantiating the need for PFs for a large number of pesticides. The aim of the present study was to investigate the correlation between selected physicochemical properties and PFs. In addition, the influence of different winemaking processes was explored. For this purpose, 70 processing studies conducted by pesticide manufacturers in the framework of regulatory procedures were evaluated in detail and PFs were derived for 20 pesticides. For wine, a good correlation between the PF and the octanol-water partition coefficient of the substances was found, depending on the specific production methods used. Exemplarily, the coefficient of determination for white wine was 0.85, and 0.81 for red wine, when thermovinification was applied. These results can serve as the basis for a predictive model to be validated further with future winemaking studies for pesticides.
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Registered trials
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