Occurrence and fate characteristics of isoproturon from garlic cultivation to household processing: Implication for human exposure

The fate characteristics of isoproturon (IPU) from garlic cultivation to household processing was elucidated by a tracing UHPLC-MS/MS based on the favorable storage stability. The occurrence, pharmacokinetics dissipation and terminal magnitude of IPU were reflected by parameters including original deposition of 31–170 μg kg−1, half-lives of 11.5–19.4 d, and final concentrations of <1.0–250.6 μg kg−1. The processing factors of IPU were further clarified in terms of washing, stir-frying and pickling, with processing factors of 0.008–0.828. The chronic dietary risks (%ADI) were assessed as 1.516–5.242 %, whereas the short-term exposures from green garlic should be continuously emphasized over 99th percentile with unacceptable %ARfD of 147.144–5074.018 %. The acute and chronic risk magnitude significantly decreased by a factor 2.0–125.0 and 2.2–3.3 from raw garlic crops to processed products, respectively. What was noteworthy was the unacceptable acute risks of IPU from green garlic at 99.9th percentile even after a series of processing procedures.