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Hoffmann, R. A wiki for the life sciences where authorship matters. Nature Genetics (2008)

Acephate and buprofezin residues in olives and olive oil.

Field trials were carried out to study the persistence of acephate and buprofezin on olives. Two cultivars, pizz'e carroga and pendolino, with very large and small fruits respectively were used. After treatment, no difference was found between the two pesticide deposits on the olives. The disappearance rates, calculated as pseudo first order kinetics, were similar for both pesticides (on average 12 days). Methamidophos, the acephate metabolite, was always present on all olives, and in some pendolino samples it showed higher residues than the maximum residue limit (MRL). During washing, the first step of olive processing, the residue level of both pesticides on the olives did not decrease. After processing of the olives into oil, no residues of acephate or methamidophos were found in the olive oil, while the residues of buprofezin were on average four times higher than on olives.[1]


  1. Acephate and buprofezin residues in olives and olive oil. Cabras, P., Angioni, A., Garau, V.L., Pirisi, F.M., Cabitza, F., Pala, M. Food additives and contaminants. (2000) [Pubmed]
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