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Abstract:

Analytical method for the residues of boscalid in blueberries was developed. Fungicide residues were determined by solid-phase microextraction (SPME) coupled to gas chromatography with micro-electron capture (μ-ECD) detector. The effect of pH values and fiber coatings were studied. The SPME fiber coating selected was 100 μm PDMS. The method is selective with adequate precision and high accuracy and sensitivity. Recoveries ranged within the 98-104% range, and detection and quantification limits were 1.33 and 4.42 μg/kg, respectively. Statistical parameters indicated the occurrence of matrix effect; consequently calibration was performed on spiked samples. Degradation of boscalid was studied in a blueberry field located in Concordia, Argentina, with fruits from Emerald and Jewel varieties. The degradation of boscalid in both blueberry varieties studied followed a first order rate kinetics and the half-life for boscalid was 5.3 and 6.3 days for Emerald and Jewel cultivars, respectively. © 2012 Elsevier Ltd. All rights reserved.

Registro:

Documento: Artículo
Título:Method development and validation for boscalid in blueberries by solid-phase microextraction gas chromatography, and their degradation kinetics
Autor:Munitz, M.S.; Resnik, S.L.; Montti, M.I.T.
Filiación:Facultad de Ciencias de la Alimentación, Universidad Nacional de Entre Ríos, Monseñor Tavella 1450, Concordia, Entre Ríos 3200, Argentina
Agencia Nacional de Promoción Científica y Tecnológica, Godoy Cruz 2370, Piso 4, C1425FQD CABA, Argentina
Departamentos de Química Orgánica e Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Int. Güiraldes 2160, C1428EGA Caba, Argentina
Comisión de Investigaciones Científicas de la Provincia de Buenos Aires, Calle 523 entre 10 y 11, 1900 La Plata, Argentina
Palabras clave:Blueberries; Boscalid; Degradation kinetics; Fiber coating; pH; SPME/GC; Blueberries; Boscalid; Degradation kinetics; Fiber coatings; SPME/GC; Coatings; Degradation; Gas chromatography; Gems; Kinetics; pH; Plants (botany); Fungicides; boscalid; fungicide; unclassified drug; accuracy; Argentina; article; blueberry; calibration; cultivar; degradation kinetics; fiber; fruit; gas chromatography; half life time; nonhuman; pH; quantitative analysis; solid; Biphenyl Compounds; Blueberry Plant; Chromatography, Gas; Food Contamination; Fungicides, Industrial; Kinetics; Niacinamide; Solid Phase Microextraction; Vaccinium
Año:2013
Volumen:136
Número:3-4
Página de inicio:1399
Página de fin:1404
DOI: http://dx.doi.org/10.1016/j.foodchem.2012.09.079
Título revista:Food Chemistry
Título revista abreviado:Food Chem.
ISSN:03088146
CODEN:FOCHD
CAS:2-chloro-N-(4-chlorobiphenyl-2-yl)nicotinamide, 32MS8ZRD1V; Biphenyl Compounds; Fungicides, Industrial; Niacinamide, 98-92-0
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_03088146_v136_n3-4_p1399_Munitz

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Citas:

---------- APA ----------
Munitz, M.S., Resnik, S.L. & Montti, M.I.T. (2013) . Method development and validation for boscalid in blueberries by solid-phase microextraction gas chromatography, and their degradation kinetics. Food Chemistry, 136(3-4), 1399-1404.
http://dx.doi.org/10.1016/j.foodchem.2012.09.079
---------- CHICAGO ----------
Munitz, M.S., Resnik, S.L., Montti, M.I.T. "Method development and validation for boscalid in blueberries by solid-phase microextraction gas chromatography, and their degradation kinetics" . Food Chemistry 136, no. 3-4 (2013) : 1399-1404.
http://dx.doi.org/10.1016/j.foodchem.2012.09.079
---------- MLA ----------
Munitz, M.S., Resnik, S.L., Montti, M.I.T. "Method development and validation for boscalid in blueberries by solid-phase microextraction gas chromatography, and their degradation kinetics" . Food Chemistry, vol. 136, no. 3-4, 2013, pp. 1399-1404.
http://dx.doi.org/10.1016/j.foodchem.2012.09.079
---------- VANCOUVER ----------
Munitz, M.S., Resnik, S.L., Montti, M.I.T. Method development and validation for boscalid in blueberries by solid-phase microextraction gas chromatography, and their degradation kinetics. Food Chem. 2013;136(3-4):1399-1404.
http://dx.doi.org/10.1016/j.foodchem.2012.09.079