Sample Preparation Approaches for the Analysis of Pesticide Residues in Olives and Olive Oils

• Type: Chapter or Part of a Book
• Date: 2010

Authors

Cunha, SC (Author) Other; Lehotay, SJ (Author) Other; Mastovska, K (Author) Other; Fernandes, JO (Author) FFUP; Oliveira, MBPP (Author) FFUP

Book

Title: Olives and Olive Oil in Health and Disease Prevention

1º Edition

Pages: 653-666

ISBN: 978-0-12-374420-3

Publisher: Elsevier

Indexing

ISI Web of Knowledge

Scopus - 9 Citations

Other information

Authenticus ID: P-008-D63

DOI: 10.1016/b978-0-12-374420-3.00070-x

Abstract (EN): Carbohydrates, proteins, fat and water are the four major components in foods. Carbohydrates, proteins, and water (and pH) make the biggest differences in the analysis of hydrophilic pesticides from foods, and lipid and water contents typically make the greatest difference in the analysis of lipophilic pesticides. Water nearly always needs to be added prior to extraction in the case of dry foods in order to swell the matrix and allow better solvent access to the residues. Olives contain high levels of lipid substances which can cause problems in pesticide analysis because they are soluble in many organic solvents used for extraction. The lipids must be removed from the extracts (via clean-up) prior to analysis or the chromatographic columns and instruments can be damaged. Particularly in the case of GC, lipid compounds tend to coat the column and injector and slowly degrade into volatile products that adversely affect the detector. This chapter aims to critically review the analysis of pesticide residues in olives and olive oils, with an emphasis on the extraction and clean-up procedures employed before the chromatographic determination. Also, it discusses pesticides used for olive protection and their residue levels found in olive food products and relates it to consumer exposure. © 2010 Copyright

Language: English

Type (Professor's evaluation): Scientific