Residues of the fungicide famoxadone in grapes and its fate during wine production

• Type: Article in International Scientific Journal
• Date: 2006

Authors

Abreu, SD (Author) Other; Caboni, P (Author) Other; Pirisi, FM (Author) Other; Cabras, P (Author) Other; Alves, A (Author) FEUP; Garau, VL (Author) Other

Journal

Title: Food Additives and Contaminants - Part A Chemistry, Analysis, Control, Exposure and Risk Assessment

Vol. 23 No. 3

Pages: 289-294

ISSN: 1944-0049

Publisher: Taylor & Francis

Indexing

ISI Web of Knowledge - 25 Citations

Scopus - 25 Citations

Scientific classification

FOS: Agrarian Sciences > Other Agrarian Sciences

Other information

Authenticus ID: P-004-MYP

DOI: 10.1080/02652030500428648

Abstract (EN): Famoxadone is a recently applied fungicide to vines that belongs to the oxazolidinedione family. The fate of famoxadone was studied by considering the decay ratio of this fungicide during the maturation of grapes and wine production. The main factors affecting the presence of fungicide residues such as fruit growth, photodegradation, evaporation, thermodegradation and co-distillation were studied with model systems. An experimental field was treated with a commercial product containing famoxadone at the recommended dose. After this application, residues of famoxadone were found in grapes at 0.27 +/- 0.06 mg kg(-1). In this field experiment, the half-life (t(1/2)) of famoxadone, which is described by pseudo-first-order kinetics (R-2 = 0.74), was 18 +/- 6 days, resulting from the photodegradation. The famoxadone residue levels in grapes were below the established maximum residues level for Europe (2 mg kg(-1)), whilst levels in wine, carried out with and without maceration, were below the calculated limit of detection of the method.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 6