Journal
FOOD CHEMISTRY
Volume 325, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2020.126936
Keywords
Pesticide residues; Apricot; Peach; Orange; Processing factors; Health risk
Funding
- Seneca Foundation of the Region de Murcia (Spain) [15257/PI/10]
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The effects of the industrial processing are evaluated of the removal of 16 pesticide residues in canned apricots and peaches and in orange juice. A method of multi-residual extraction that uses QuEChERS and liquid chromatography in tandem with triple quadrupole mass spectrometry was used. The method shows good linearity for the 16 pesticides studied (R2 > 0.999); it is accurate and precise (recoveries of 87-115%, relative standard deviation < 8.0%). The processing factors are < 0.6, indicating that all the processes significantly reduce the residue levels (spinosad, thiacloprid, pyridaben, bupirimate, flusilazole, triflumizole, flonicamid, imidacloprid, lambda-cyhalothrin, cyproconazole, fludioxinil and cyprodinil, abamectin, chlorpyrifos-methyl, hexythiazox and metalaxyl) initially present in the raw fruits and very significantly during washing/cutting, squeezing and hot pack canning (> 55% loss). The risk quotient (EDI/ADI ratio) for canned foods is below 100, indicating that the potential consumer risk for the pesticides studied is practically negligent for human health.
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