Evaluation of Teflubenzuron Residue Levels in Grapes Exposed to Field Treatments and in the Must and Wine Produced from Them

Dissipation of benzoylurea insecticide teflubenzuron in grapes exposed to field treatments was evaluated. Vines of a white grape vineyard located in central Greece were sprayed twice, at a 28-day interval, with a commercial formulation of the insecticide at 12 g of active ingredient/100 L. Residues...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 1999-11, Vol.47 (11), p.4583-4586
Main Authors: Tsiropoulos, Nicholas G, Aplada-Sarlis, Pipina G, Miliadis, George E
Format: Article
Language:English
Subjects:
adsorbents
adsorption
Agrochemicals products
Benzamides - analysis
Biological and medical sciences
charcoal
Chromatography, High Pressure Liquid
Fermented food industries
food contamination
Food industries
fruits
Fundamental and applied biological sciences. Psychology
grape must
insecticide residues
Insecticides - analysis
Pesticides used against invertebrates
Phytopathology. Animal pests. Plant and forest protection
Pollution effects and side effects of agrochemicals on crop plants and forest trees. Other anthropogenic factors
Pollution effects. Side effects of agrochemicals
removal
Rosales - chemistry
spraying
teflubenzuron
Vitis vinifera
Wine
winemaking
wines
Wines and vinegars
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Summary:Dissipation of benzoylurea insecticide teflubenzuron in grapes exposed to field treatments was evaluated. Vines of a white grape vineyard located in central Greece were sprayed twice, at a 28-day interval, with a commercial formulation of the insecticide at 12 g of active ingredient/100 L. Residues were determined by HPLC diode array detection, after ethyl acetate extraction and cleanup on silica phase cartridges, with a detection limit of 0.005 mg/kg. Under field conditions teflubenzuron residues in grapes were found to be very stable with no significant reduction for the whole experimental period of 49 days. However, residues were slightly lower than the maximum residue limits set by individual countries. The fate of teflubenzuron during the vinification process was also studied. Residues were found to be transferred completely into the must but, due to their high affinity for the suspended matter, were removed by ∼98%; thus, very low concentrations were detected in the produced wine. Among various clarifying agents studied, charcoal was the only one found to be effective for removing teflubenzuron residues from wine. Keywords: Teflubenzuron; insecticides; residues; grapes; wine; vinification
ISSN:0021-8561
1520-5118
DOI:10.1021/jf990010n