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Agronomy Science Baner text

Vol. 74 No. 3 (2019)

Articles

Research on pesticide residues in food of plant origin using the QuEChERS method and chromatographic techniques GC and HPLC with mass spectrometry detector MS and MS/MS. A review

DOI: https://doi.org/10.24326/as.2019.3.8
Submitted: July 2, 2019
Published: 2019-12-07

Abstract

In order to ensure a correct and reliable determination of pesticide residues in food of plant origin, special and selective analytical methods including the QuEChERS method (quick easy cheap effective rugged and safe) combined with chromatographic techniques GC and HPLC with mass spectrometry detector MS and MS/MS play a significant role today. In studies carried out domestically and abroad, it was shown that the percentage of samples in which the presence of plant protection products was found, differed depending on the type of sample tested. It ranged from 15.89 to 100% in fruits and vegetables, from 6.67 to 59% in herbs and spices, from 43.40 to 90.43% in fruit and vegetable juices, from 15.73 to 38% in cereal samples, and from 29.03 to 33.3% in other samples of food of plant origin. Within the group of investigated fruits, the highest percentage of pesticide residues was demonstrated in black and redcurrant samples. The most common pesticides were chlorpyrifos (30%), cypermethrin (20%), imazalil (20%), azoxystrobin (15%) and carbendazim (15%). Literature studies show that the most loaded dies in the group of herbs and spices were: thyme and black pepper. The most frequently occurring compounds were cymoxanyl, dimetoat, tebuconazole, metalazyl and carbendazim. Although most of the tested samples did not exceed the existing norms of pesticide residues, the possible effects of the accumulation of these compounds in the human body or the environment are not known.

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