title: Simultaneous multiresidue analysis of 41 pesticide residues in cooked foodstuff using QuEChERS: Comparison with classical method.
abstract: The principal objective of this study was to develop a simple multiresidue method involving a quick, easy, cheap, effective, rugged, and safe (QuEChERS) extraction method for the identification and quantification of 41 pesticide residues in cooked foodstuffs including cooked potatoes, radishes, and rice using GC-μECD. The analytes were subsequently confirmed via GC-MS. The results were then compared using the classical method established by the KFDA. The quantitation of individual pesticides was based on matrix-matched calibration curves with a correlation coefficient in excess of 0.993 for the 41 pesticides selected herein. Using QuEChERS, the mean recoveries ranged between 68.6 and 130.0% for the majority of the tested pesticides; however, the classical method exhibited low recoveries for dichlofluanid, tetraconazole, oxadixyl, fenbuconazloe, and paclobutrazol. After QuEChERS, the LODs and LOQs ranged between 0.004 and 0.3μg/kg and 0.0125 and 1.0μg/kg, respectively. The proposed method was applied successfully to determine the residue levels in cooked foodstuffs, and none of the samples contained detectable amounts of pesticide residues.
authors.affiliation: Natural Products Chemistry Laboratory, College of Agriculture and Life Science, Chonnam National University, 77 Yongbong-ro, Buk-gu, Gwangju 500-757, Republic of Korea.
authors.forename: Ji-Yeon
authors.initials: JY
authors.lastname: Park
authors.affiliation: Natural Products Chemistry Laboratory, College of Agriculture and Life Science, Chonnam National University, 77 Yongbong-ro, Buk-gu, Gwangju 500-757, Republic of Korea.
authors.forename: Jeong-Heui
authors.initials: JH
authors.lastname: Choi
authors.affiliation: Department of Pharmacology, Faculty of Veterinary Medicine, Cairo University, 12211-Giza, Egypt. Electronic address: abdelaty44@hotmail.com.
authors.forename: A M
authors.initials: AM
authors.lastname: Abd El-Aty
authors.affiliation: Natural Products Chemistry Laboratory, College of Agriculture and Life Science, Chonnam National University, 77 Yongbong-ro, Buk-gu, Gwangju 500-757, Republic of Korea.
authors.forename: Bo Mi
authors.initials: BM
authors.lastname: Kim
authors.affiliation: Food Chemical Residues Division, National Institution of Food and Drug Safety Evaluation, 194, Tongil-ro, Eunpyeong-gu, Seoul 122-704, Republic of Korea.
authors.forename: Jae-Ho
authors.initials: JH
authors.lastname: Oh
authors.affiliation: Food Chemical Residues Division, National Institution of Food and Drug Safety Evaluation, 194, Tongil-ro, Eunpyeong-gu, Seoul 122-704, Republic of Korea.
authors.forename: Jung-Ah
authors.initials: JA
authors.lastname: Do
authors.affiliation: Food Chemical Residues Division, National Institution of Food and Drug Safety Evaluation, 194, Tongil-ro, Eunpyeong-gu, Seoul 122-704, Republic of Korea.
authors.forename: Ki Sung
authors.initials: KS
authors.lastname: Kwon
authors.affiliation: Department of Food and Cooking Science, Shunchon National University, 413 Jungangno Suncheon, Jeollanam-do 540-742, Republic of Korea.
authors.forename: Ki-Hoon
authors.initials: KH
authors.lastname: Shim
authors.affiliation: Department of Food and Cooking Science, Shunchon National University, 413 Jungangno Suncheon, Jeollanam-do 540-742, Republic of Korea.
authors.forename: Ok-Ja
authors.initials: OJ
authors.lastname: Choi
authors.affiliation: Department of Chemistry and Research Institute of Life Science, Gyeongsang National University, Jinju 660-701, Republic of Korea.
authors.forename: Sung Chul
authors.initials: SC
authors.lastname: Shin
authors.affiliation: Natural Products Chemistry Laboratory, College of Agriculture and Life Science, Chonnam National University, 77 Yongbong-ro, Buk-gu, Gwangju 500-757, Republic of Korea. Electronic address: jhshim@chonnam.ac.kr.
authors.forename: Jae-Han
authors.initials: JH
authors.lastname: Shim
keywords: Cooked foodstuff; Multiresidue method; QuEChERS; Solvent extraction