Multiresidue determination of pesticides in processed foods using LC-MS/MS and LPGC-MS/MS and evaluation of residues after application of different processing techniques

Abstract

Food security and sustainable agriculture are currently one of the goals of the United Nations to transform the world. Food quality in relation to the amount of pesticide residues has received increasing attention and has recently been much discussed in Brazil due to the launch of the IDEC booklet on residues in processed foods. The monitoring of pesticide residues in agricultural primary products in Brazil and around the world has already enabled food risk assessments on these foods to ensure that they do not exceed the Maximum Residue Limits (MRLs). Processed products are already associated with diseases and increased obesity rates, but they are still poorly investigated in relation to pesticide residues. Considering that multiresidue methods are commonly used in laboratory routines for residue analysis, the highly polar compounds require specific methods for their detection. Therefore, the first objective of this study is optimization and validation of an analysis methodology based on "QuEChERSER" (more than QuEChERS) for the quantification of residues of glyphosate, AMPA, glufosinate and ethephon in vegetable and processed foods. The second objective is analyze samples of beans and soybeans and of the processed foods cooked beans, textured soy protein, soy beverages, and soy oil, conventional and organic, using the QuEChERSER method and the QuEChERS multi-residue method to evaluate an 234 additional pesticides, implementing low pressure gas chromatography (LPGC). The third objective is evaluate if, different ways of cooking and soaks conditions, change the concentration of glyphosate, AMPA and glufosinate in bean and soybean samples through 3^2 factorial analysis with duplicate and calculate the processing factor. (AU)