Rapid immunoanalytical method for the determination of atrazine residues in olive oil.
A sensitive, simple and reliable method has been developed for the determination of atrazine in extra virgin olive oil. The analytical procedure involves direct extraction of the target analyte from oil matrix with methanol and a freezing clean-up step (-80 degrees C) followed by plate or sensor immunoassay determination. A detection limit of 0.7 ng/mL, with a dynamic range from 1.0 to 10.4 ng/mL, was reached. The method was highly selective for atrazine and propazine, showing little or no cross-reactivity to other similar compounds. The excellent recoveries obtained (mean value 91.3%) confirm the potential of this approach to detect atrazine in olive oil for application as screening and complementary method in pesticide regulatory and food safety programs. The proposed method correlates well with the reference gas chromatography (GC-MS) technique.
D001280:Atrazine / Q000032:analysis*; D004797:Enzyme-Linked Immunosorbent Assay; D008401:Gas Chromatography-Mass Spectrometry; D007118:Immunoassay / Q000379:methods*; D000432:Methanol / Q000737:chemistry; D015394:Molecular Structure; D031658:Olea; D000069463:Olive Oil; D010938:Plant Oils / Q000737:chemistry*; D012680:Sensitivity and Specificity
D000069463:Olive Oil; D010938:Plant Oils; D001280:Atrazine; D000432:Methanol