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Effects of storage and processing on the residual distribution and behavior of five preservatives and their metabolites in pomegranate

文献类型： 外文期刊

作者： Tian, Fajun 1 ; Lu, Junfeng 1 ; Qiao, Chengkui 1 ; Wang, Caixia 1 ; Pang, Tao 1 ; Guo, Linlin 1 ; Li, Jun 1 ; Pang, Rongli 1 ; Xie, Hanzhong 1 ;

作者机构： 1.Chinese Acad Agr Sci, Zhengzhou Fruit Res Inst, Zhengzhou 450009, Peoples R China

2.Chinese Acad Agr Sci, Zhongyuan Res Ctr, Xinxiang 453000, Peoples R China

关键词： Pomegranate; Preservatives; Metabolites; Distribution; Residual behavior; Storage; Processing factors

期刊名称：FOOD CHEMISTRY （ 影响因子：8.5； 五年影响因子：8.2 ）

ISSN： 0308-8146

年卷期： 2024 年 455 卷

页码：

收录情况： SCI

摘要： 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, thiophanatemethyl, 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.

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