Publication: Removal residues of pesticides in apricot, peach and orange processed and
dietary exposure assessment
Authors
Cámara, M.A. ; Cermeño, S. ; Martínez, G. ; Oliva, J.
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Publisher
Elsevier
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DOI
https://doi.org/10.1016/j.foodchem.2020.126936
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info:eu-repo/semantics/article
Description
© 2020, Elsevier B.V..
This document is made available under the CC-BY-NC-ND 4.0 license http://creativecommons.org/licenses/by-nc-nd/4.0/
This document is the accepted version of a published work that appeared in final form in Food Chemistry
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.
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Citation
Food Chemistry Volume 325, 30 September 2020, 126936
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