Effects of storage and processing on the residual distribution and behavior of five preservatives and their metabolites in pomegranate.
Food Chem
; 455: 139905, 2024 Oct 15.
Article
en En
| MEDLINE
| ID: mdl-38833870
ABSTRACT
Pomegranate are often treated with preservatives during storage. This study investigated the effects of storage and food processing on the residual behavior of the five commonly used preservatives (prochloraz, thiophanate-methyl, pyrimethanil, imazalil, and difenoconazole) and their metabolites in pomegranate and its products. The LOQs for all target compounds were 0.001 mg kg-1. The residue levels of five preservatives in the calyx was highest, followed by the peel, stalk, septum, umbilicus, and seed. For the migration ability, the five preservatives from pomegranate peel to seed was negatively correlated with their octanol/water partition coefficients. The processing factors of each procedures of juice, wine, vinegar, and pectin processing were <1. Nevertheless, the PF values in drying peel during the overall process ranged from 1.26 to 4.09. Hence, it is worth noting that consumption of pomegranate essential oil and drying peel may pose a potential risk to the health of consumers.
Palabras clave
Texto completo:
1
Colección:
01-internacional
Banco de datos:
MEDLINE
Asunto principal:
Almacenamiento de Alimentos
/
Conservantes de Alimentos
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Frutas
/
Granada (Fruta)
Idioma:
En
Revista:
Food Chem
Año:
2024
Tipo del documento:
Article