Bioaccessibility of difenoconazole in rice following industry standard processing and preparation procedures

Craggs, M., Gibson, G. ORCID: https://orcid.org/0000-0002-0566-0476, Whalley, P. and Collins, C. (2020) Bioaccessibility of difenoconazole in rice following industry standard processing and preparation procedures. Journal of Agricultural and Food Chemistry, 68 (37). pp. 10167-10173. ISSN 0021-8561 doi: 10.1021/acs.jafc.0c02648

Abstract/Summary

For pesticide registration a post application assessment is made on the safety of any residue remaining in the edible portion of the treated crop. This assessment does not typically consider the bioaccessibility of pesticide residues. The effects of this on potential exposure to incurred difenoconazole residues passing through the human gastrointestinal tract was studied, including the impact of commodity processing. It has previously been demonstrated that solvent extraction methods have the potential to overestimate the bioaccessible fraction, so in vitro simulated gut systems may offer a better approach to determine residue bioaccessibility to refine the risk assessment process. The bioaccessibility of difenoconazole residues associated with processed rice samples were assessed using in vitro intestinal extraction and colonic fermentation methods. Mean bioaccessibility following intestinal digestion was 33.3% with a range of 13% to 70.6%. Quantification of the colonic bioaccessible fraction was not possible due to compound metabolism. Mechanical processing methods generally increased the residue bioaccessibility while chemical methods resulted in a decrease. Both mechanical and chemical processing methods reduced the total difenoconazole residue level by c. 50%. M. 1, G.R Gibson2, P. Whalley1, C.D Collins3*

Item Type	Article
URI	https://reading-clone.eprints-hosting.org/id/eprint/92269
Item Type	Article
Refereed	Yes
Divisions	Science > School of Archaeology, Geography and Environmental Science > Department of Geography and Environmental Science Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Food Microbial Sciences Research Group
Publisher	American Chemical Society
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