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  • Title: Field-incurred fenitrothion residues in kakis: comparison of individual fruits, composite samples, and peeled and cooked fruits.
    Author: Fernández-Cruz ML, Villarroya M, Llanos S, Alonso-Prados JL, García-Baudín JM.
    Journal: J Agric Food Chem; 2004 Feb 25; 52(4):860-3. PubMed ID: 14969542.
    Abstract:
    Field trials have been carried out to determine the variability of residue levels of fenitrothion and its main metabolites fenitrothion-oxon and 3-methyl-4-nitrophenol in individual kaki fruits versus composite samples, in peel versus flesh, and in whole uncooked versus whole cooked fruits. Residue levels have been determined by gas chromatography with thermionic specific detection after extraction with ethyl acetate and without further cleanup. At harvest, residue levels of fenitrothion were below maximum residue levels (MRLs) and the two metabolites 3-methyl-4-nitrophenol and fenitrothion-oxon could be quantified with average amounts of 0.080 and 0.012 mg/kg, respectively. Levels of fenitrothion decreased 88% after peeling, whereas temperature did not result in a high variation. The ratios of the highest residue level in the individual fruits to the corresponding mean of residue levels in the composite samples for fenitrothion were <3. This value is lower than that recommended by the World Health Organization as default value for consumer risk assessment.
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