Dissipation kinetics and biological degradation by yeast and dietary risk assessment of fluxapyroxad in apples

Abstract

AbstractThe aim of this study was to investigate the dissipation kinetics of fluxapyroxad in apples, the influence of biological treatment with yeast, and the estimation of dietary exposure for consumers, both adults and children. The gas chromatography technique with the electron capture detector was used to analyse the fluxapyroxad residues. Samples of apples were prepared by the quick, easy, cheap, effective, rugged and safe (QuEChERS) method. The average fluxapyroxad recoveries in apple samples ranged from 107.9 to 118.4%, the relative standard deviations ranged from 4.2 to 4.7%, and the limit of quantification was 0.005 mg/kg. The dissipation half-lives in Gala and Idared varieties were 8.9 and 9.0 days, respectively. Degradation levels of the tested active substance after application of yeast included in a biological preparation Myco-Sin were 59.9% for Gala and 43.8% for Idared. The estimated dietary risk for fluxapyroxad in apples was on the acceptable safety level (below 9.8% for children and 1.9% for adults) and does not pose a danger to the health of consumers.