Abstract：
:Herbs may contain pesticide residues which are an important discriminator of food security and food quality. The challenge of the research was to assess the fate of the herbicide clethodim (CLE) and the insecticide spirotetramat (SPI) applied in herbs (BBCH 11-21) during herb growth and processing under controlled greenhouse trial conditions. The metabolic profile of CLE and SPI and their degradation products in basil (Ocimum basilicum L.), peppermint (Mentha × piperita L.) and sage (Salvia officinalis L.) was also presented. The half-lives of CLE and SPI in herbs were 1.10-1.56 days and 0.51-0.83 days, respectively. The terminal residues of SPI (SPI-enol, SPI-ketohydroxy, SPI-monohydroxy and SPI-enol-glucoside) and CLE (CLE-sulfone and CLE-sulfoxide) in herbal matrices were measured below EU maximum residue limits. In this paper, we aimed to assess the impact of washing and dehydratation pretreatment and calculated processing factors (PFs) which can be applied to more accurate food safety assessments. The PF values of CLE and SPI after drying prior washing was below 1 indicating reduction of initial residues. Drying process without washing demonstrated increases of SPI concentrations (PF up to 1.50). The lowest PFs were obtained when raw herbal plants were washed before drying showing almost complete degradation of parent compound (93-99%).
journal_name
Sci Repjournal_title
Scientific reportsauthors
Jankowska M,Kaczyński P,Łozowicka Bdoi
10.1038/s41598-020-58130-3subject
Has Abstractpub_date
2020-01-28 00:00:00pages
1323issue
1issn
2045-2322pii
10.1038/s41598-020-58130-3journal_volume
10pub_type
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