Pesticide residues analysis in Iranian fruits and vegetables by Gas Chromatography-Mass Spectrometry

Document Type: Research article

Authors

1 National Nutrition & Food Technology Research Institute (NNFTRI), Shahid Beheshti University of Medical Sciences (SBUMS), 7 West Arghavan, Farahzadi Blvd., Shahrak Qods,Tehran, I.R. Iran.

2 Food Safety Research Center, Shahid Beheshti University of Medical Sciences, Tehran, Iran.

3 Food Safety Research Center, Shahid Beheshti University of Medical Sciences, Tehran, IR Iran.

4 Department of Toxicology and Pharmacology, School of Pharmacy, Shahid Beheshti University of Medical Sciences, Tehran, IR Iran.

Abstract

Pesticide residues in fruits and vegetables are one of the highest concerns of consumers who need food safety. In this study, forty-eight pesticide residues from different chemical structure including organochlorine, organophosphorus, organonitrogen, dicarboximides, strobilurin, triazine, pyrethroids and other chemical groups. in 85 fruits and vegetables were determined and confirmed by GC-MS. The pesticide was extracted with ethyl-acetate, then, the extracts cleaned using high performance gel permeation column chromatography (GPC) and solid phase column (SPE). The mean recoveries of the pesticides were between 81 and 136%. The reproducibility of the relative standard deviation values was 2.1 and 14.8%. Pesticide residues were more frequently found in vegetables (65.5%) than in fruits (26.7%).
The limits of detection and quantification of pesticide residues for the method were ranged from 0.003 to 0.06 μg g-1 and between 0.01 to 0.1 μg g-1 respectively. The analyzed samples did not contain residues from the monitored pesticides that were higher than the accepted maximum residue limits (MRLS) as adapted by the FAO/WHO Codex Alimentarius Commission.

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