Removal residues of pesticides in apricot, peach and orange processed and dietary exposure assessment

M A Cámara; S Cermeño; G Martínez; J Oliva

doi:10.1016/j.foodchem.2020.126936

Removal residues of pesticides in apricot, peach and orange processed and dietary exposure assessment

Food Chem. 2020 May 1:325:126936. doi: 10.1016/j.foodchem.2020.126936. Online ahead of print.

Authors

M A Cámara¹, S Cermeño², G Martínez², J Oliva²

Affiliations

¹ Department of Agricultural Chemistry, Geology and Pedology. Faculty of Chemistry, University of Murcia, Campus Espinardo, 30100 Murcia, Spain. Electronic address: mcamara@um.es.
² Department of Agricultural Chemistry, Geology and Pedology. Faculty of Chemistry, University of Murcia, Campus Espinardo, 30100 Murcia, Spain.

PMID: 32387933
DOI: 10.1016/j.foodchem.2020.126936

Abstract

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.

Keywords: Apricot; Health risk; Orange; Peach; Pesticide residues; Processing factors.