NOVEL TECHNOLOGIES AND TECHNIQUES FOR THE DETECTION OF RESIDUES, TOXINS, AND OTHER CHEMICALS IN FOODS
Location: Residue Chemistry and Predictive Microbiology
Title: Sample preparation approaches for the analysis of pesticide residues in olives and olive oils
| Cunha, Sara - UNIVERSIDADE DO PORTO |
| Mastovska, Katerina |
| Fernandes, Jose - UNIVERSIDADE DO PORTO |
| Oliveira, M. Beatriz - UNIVERSIDADE DO PORTO |
Submitted to: Olives and Olive Oil in Health and Disease Prevention
Publication Type: Book / Chapter
Publication Acceptance Date: December 1, 2009
Publication Date: March 1, 2010
Citation: Cunha, S.C., Lehotay, S.J., Mastovska, K., Fernandes, J.O., Oliveira, M. 2010. Sample preparation approaches for the analysis of pesticide residues in olives and olive oils. In: Preedy, V.R., Watson, R.R., editors. Olives and Olive in Health and Disease Prevention. Oxford: Academic Press p. 653-666.
Agricultural practices generally require the use of pesticides by olive growers for the best olive and olive oil production. Thus, analytical methods are needed to identify and quantify the pesticide residues that may be present, and ensure that the product complies with regulatory requirements. In this chapter, we review the analytical methods used for the determination of pesticide residues in olives and olive oil, and describe a modern approaches for sample preparation, including QuEChERS, which stands for “quick, easy, cheap, effective, rugged, and safe.” Application of chromatographic methods with selective detectors or coupled to mass spectrometry for the quantification and identification of residues at low concentration is also discussed, but other chapters in this book focus more on the instrumentation used for analysis, so the main purpose of this article relates to aspects of sample preparation (extraction and cleanup). We also comment on the monitoring of pesticide residues in olives and olive oils and potential consumer exposure levels.