| Autor: |
Hakme E; National Food Institute, Technical University of Denmark, Lyngby, Denmark., Kallehauge Nielsen I; National Food Institute, Technical University of Denmark, Lyngby, Denmark., Fermina Madsen J; National Food Institute, Technical University of Denmark, Lyngby, Denmark., Storkehave LM; National Food Institute, Technical University of Denmark, Lyngby, Denmark., Skjold Elmelund Pedersen M; National Food Institute, Technical University of Denmark, Lyngby, Denmark., Schulz BL; School of Chemistry and Molecular Biosciences, The University of Queensland, St. Lucia, Queensland, Australia., Poulsen ME; National Food Institute, Technical University of Denmark, Lyngby, Denmark., Hobley TJ; National Food Institute, Technical University of Denmark, Lyngby, Denmark., Duedahl-Olesen L; National Food Institute, Technical University of Denmark, Lyngby, Denmark. |
| Jazyk: |
angličtina |
| Zdroj: |
Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment [Food Addit Contam Part A Chem Anal Control Expo Risk Assess] 2024 Jan; Vol. 41 (1), pp. 45-59. Date of Electronic Publication: 2024 Jan 17. |
| DOI: |
10.1080/19440049.2023.2282557 |
| Abstrakt: |
Sustainable beer production requires a comprehensive assessment of potential hazards such as pesticides in both the finished product and waste streams, as these streams can be used to create high-value by-products. This study presents the tracking of 13 fungicides (azoxystrobin, boscalid, epoxiconazole, fenpropidin, fenpropimorph, fluquiconazole, flutriafol, fluxapyroxad, kresoxym-methyl, spiroxamine, propiconazole, prothioconazole-desthio, and tebuconazole), two insecticides (chlorpyrifos-methyl and deltamethrin), one herbicide (glyphosate), and one growth regulator (mepiquat) through the beer brewing process. Field-treated rye, wheat, and barley samples containing pesticide residues were used as adjunct during brewing. Samples of the beer as well as the by-products (spent grain, spent hops, trub and spent yeast) were collected and extracted with a modified QuEChERS method for pesticide residues analysis using GC-MS/MS and LC-MS/MS. Results show that an average of 58% of pesticide residues are retrieved in the by-products with the highest fraction (53%) recovered in the spent grain, 4% in trub, 1% in spent hops, no residues detected in spent yeast and 9% in the beer. This is consistent with these nonpolar pesticides tending to remain adsorbed to the spent grain during brewing. Glyphosate and mepiquat, the most polar pesticides included in this study, showed a different behavior, with the largest fraction (>80%) being retrieved in sweet wort and transferred to the beer. Processing factors were generated for each pesticide from the adjunct to the beer and to the four by-products. |
| Databáze: |
MEDLINE |
| Externí odkaz: |
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