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Dissipation kinetics and biological degradation by yeast and dietary risk assessment of fluxapyroxad in apples

Food Science and Technology

Dissipation kinetics and biological degradation by yeast and dietary risk assessment of fluxapyroxad in apples

M. Podbielska, P. Książek, et al.

This groundbreaking research by Magdalena Podbielska, Paulina Książek, and Ewa Szpyrka explores the dissipation kinetics of fluxapyroxad in apples, revealing significant reductions in pesticide levels through yeast-based treatments. Discover the insights on dietary safety for both adults and children based on this pivotal study.

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Playback language: English
Abstract
This study investigated the dissipation kinetics of fluxapyroxad in apples, the effect of yeast-based biological treatment, and dietary exposure assessment for adults and children. Gas chromatography with electron capture detection (GC-ECD) analyzed fluxapyroxad residues using the QuEChERS method. Dissipation half-lives were 8.9 and 9.0 days for Gala and Idared apple varieties, respectively. Yeast treatment (Myco-Sin) reduced fluxapyroxad levels by 59.9% (Gala) and 43.8% (Idared). Dietary risk assessment showed acceptable safety levels (below 9.8% for children and 1.9% for adults).
Publisher
Scientific Reports
Published On
Dec 03, 2020
Authors
Magdalena Podbielska, Paulina Książek, Ewa Szpyrka
Tags
fluxapyroxad
dissipation kinetics
yeast treatment
apples
dietary risk assessment
pesticide residues
QuEChERS method

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