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CORRECTION article

Front. Nutr., 23 August 2024
Sec. Food Chemistry
Volume 11 - 2024 | https://doi.org/10.3389/fnut.2024.1469028

Corrigendum: Reduction in residual cyantraniliprole levels in spinach after various washing and blanching methods

This article is a correction to:

  1. Reduction in residual cyantraniliprole levels in spinach after various washing and blanching methods

    1. Read original article
\r\nMinsoo ParkMinsoo ParkHyeonjun KimHyeonjun KimMyungheon KimMyungheon KimMoo-hyeog Im Moo-hyeog Im*
  • Department of Food Engineering, Daegu University, Gyenogsan, South Korea

A corrigendum on
Reduction in residual cyantraniliprole levels in spinach after various washing and blanching methods

by Park, M., Kim, H., Kim, M., and Im, M.-h. (2022). Front. Nutr. 9:948671. doi: 10.3389/fnut.2022.948671

In the published article, there was an error in “Table 1. Recovery of cyantraniliprole in spinach” as published. The figure listed in the column LOQ read as 0.030. The corrected figure should read as 0.003. The corrected Table and its caption appear below.

Table 1
www.frontiersin.org

Table 1. Recovery of cyantraniliprole in spinach.

In the published article, there was an error in Materials and methods, “UHPLC-MS/MS analysis.” The incorrect text reads as “MRM transitions were used as follows. The precursor ion m/z 473 and product ion m/z 284 were used for quantitative analysis, and the precursor ion m/z 442 and product ion m/z 177 m/z were used for qualitative analysis.” This should be written as “MRM transitions were used as follows. The precursor ion was 473 m/z. Three product ions with good sensitivity were selected as qualitative and quantitative ions. Product ion 284 m/z was used for quantitative analysis, and the product ion m/z 442 and 177 m/z were used for qualitative analysis.”

The authors apologize for this error and state that this does not change the scientific conclusions of the article in any way. The original article has been updated.

Publisher's note

All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article, or claim that may be made by its manufacturer, is not guaranteed or endorsed by the publisher.

Keywords: cyantraniliprole, washing, blanching, pesticide residue, spinach

Citation: Park M, Kim H, Kim M and Im M-h (2024) Corrigendum: Reduction in residual cyantraniliprole levels in spinach after various washing and blanching methods. Front. Nutr. 11:1469028. doi: 10.3389/fnut.2024.1469028

Received: 23 July 2024; Accepted: 07 August 2024;
Published: 23 August 2024.

Edited and reviewed by: R. Pandiselvam, Central Plantation Crops Research Institute (ICAR), India

Copyright © 2024 Park, Kim, Kim and Im. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.

*Correspondence: Moo-hyeog Im, aW1oMDExOSYjeDAwMDQwO2RhZWd1LmFjLmty

Disclaimer: All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.