Pesticide Residues and Their Metabolites in Grapes and Wines from Conventional and Organic Farming System.

Dana Schusterova,Jana Pulkrabova,Vladimir Kocourek,Jana Hajslova

doi:10.3390/foods10020307

Abstract

In this study, the occurrence of pesticide residues and their metabolites in grapes and wines was investigated. A targeted analysis of 406 pesticide residues in 49 wine and grape samples from organic and conventional production were performed using the QuEChERS (Quick, Easy, Cheap, Effective, Rugged and Safe) extraction method, followed by ultra-high-performance liquid chromatography coupled with tandem mass spectrometry. Multiple residues (>4 residues/sample) were detected in 22 tested samples. The most commonly detected residues were fungicides (e.g., boscalid) and insecticides (e.g., methoxyfenozide). An ultra-high-performance liquid chromatography–high resolution mass spectrometry method (UHPLC–(HR)MS) was used for screening of pesticide metabolites. We also provide a method and database for detecting pesticide metabolites (extending our previously published database to 49 metabolites originating from 25 pesticides). An introduced strategy of targeted screening of pesticide metabolites was applied for authentication of 27 organic grapes and wines. In total, 23 samples were free of quantifiable residues/detected metabolites or contained residues approved for organic production.

Highlights

Grapes are among the most widely grown fruits worldwide, consumed both fresh and in the processed forms
The presented method was validated for 406 pesticide residues in grapes and wines according to the European Commission’s guidance document “Analytical quality control and method validation procedures for pesticide residues analysis in food and feed” [22]
This study presents the results of the analyses of pesticide residues and metabolites in grapes and wines from both conventional and organic production

Summary

Introduction

Grapes are among the most widely grown fruits worldwide, consumed both fresh and in the processed forms (wines, raisins). 50% of grapes are used in wine production [1]. Various plant protection products (PPP), especially fungicides and insecticides, are widely used for protecting grapevine. Pesticide preparations with active ingredients such as fenhexamid, boscalid, dimethomorph, iprovalicarb, penconazole (fungicides) or methoxyfenozide, imidacloprid (insecticides) are approved in the European Union and commonly used by growers [2,3,4]. The use of pesticides in grapevine production provides various benefits, the presence of pesticide residues in grapes and their possible transfer into wines rise health concerns [4]

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