Pressurised liquid extraction and capillary electrophoresis–mass spectrometry for the analysis of pesticide residues in fruits from Valencian markets, Spain

Juan-García, Ana; Font, Guillermina; Picó, Yolanda

doi:10.1016/j.foodchem.2009.11.071

Cited by 48 publications

(13 citation statements)

References 22 publications

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“…This procedure allowed the detection of pesticides in cabbages providing LODs lower than 0.07 μg/mL. Flutolanil, simazine, haloxyfop, acifluofen, dinoseb, picloram and ioxynil pesticides were analyzed by CE‐ESI‐MS in fruits 124. To achieve that, PLE was applied using hot water at 60°C and 1500 psi, followed by SPE clean up.…”

Section: Toxins Contaminants Pesticides and Residuesmentioning

confidence: 99%

Recent advances in the application of capillary electromigration methods for food analysis and Foodomics

et al. 2011

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The analysis of food components using capillary electromigration methods is reviewed in this work. Papers that were published from February 2009 to February 2011 are included following the previous review by Herrero et al. (Electrophoresis, 2010, 31, 205-228). The analysis of amino acids, biogenic amines, peptides, proteins, DNAs, carbohydrates, phenols, polyphenols, pigments, toxins, pesticides, vitamins, additives, small organic and inorganic ions and other compounds found in foods and beverages are reviewed, as well as those applications of CE for monitoring food interactions and food processing. The use of microchips, CE-MS and chiral-CE in food analysis is also discussed as well as other current and foreseen trends in this area of research including new developments in Foodomics.

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Section: Toxins Contaminants Pesticides and Residuesmentioning

confidence: 99%

Recent advances in the application of capillary electromigration methods for food analysis and Foodomics

et al. 2011

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“…CZE, MEKC, and CEC are the most successful CE modes, although the number of papers describing separation of pesticides is increasing spectacularly. In this review, data regarding sample preparation methods before the analysis of pesticides in the foodstuffs using CE‐UV/MS are summarized in Table 1 21–44. There are some reviews covering CE studies of the pesticides 45–50.…”

Section: Ce Methodsmentioning

confidence: 99%

“…The practical application of CE for pesticide residue analysis in food is still fairly limited because some of the CE shortcomings, as the low sensitivity achieved or the lack of specificity of the UV detector, have prevented the speedy introduction in a routine analytical environment 50, 53, 54. However, CE‐MS has been applied for the quantitative analysis of pesticide residues in water 23, juices 36, meat 30, soy milk 42, soybean 24, and in fruits and vegetables 28, 41. As an example, García‐Villalba et al .…”

Section: Ce Methodsmentioning

confidence: 99%

Sample preparation methods for the determination of pesticides in foods using CE‐UV/MS

2010

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Much progress has been made in pesticide analysis over the past decade, during this time hyphenated techniques involving highly efficient separation with sensitive detection have become the techniques of choice. Among these, methods based on separation with mass spectrometric detection have resulted in greater likelihood of identification and are acknowledged to be extremely useful and authoritative methods for the determination of pesticide residues but the inherent advantages of the use of CE as a separation technique are well-known and can be summarized as high separation efficiency, low analysis time, high resolution power, and low consumption of samples and reagents. Although UV is the most widely used detector in CE equipments so far so this detection mode is also included for the review. Even with such powerful instrumental techniques, however, the risk of interference increases with the complexity of the matrix studied, so sample preparation is often the limiting step in systems before instrumental analysis and is still mandatory in many applications, for example, food analysis. This article summarizes the analytical characteristics of the different methods of sample preparation for the determination of pesticide residues in a variety of food matrices, and surveys their recent applications in combination with CE using UV and MS detectors. We will discuss the advantages and the disadvantages of different methods, the instrumental aspects, summarize and conclude the perspectives for the future.

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“…The terms sub-critical water and superheated water are also applied. High temperatures change the properties of water, lowering its polarity and leading to a remarkable increase of the solubility of less polar compounds [32,33]. However, degradation of compounds may occur [34], since kinetic of hydrolysis and oxidation increase with temperature.…”

Section: Pressurized Hot Water Extraction (Phwe)mentioning

confidence: 99%

Pressurized liquid extraction of organic contaminants in environmental and food samples

Vázquez-Roig

Picó

2015

TrAC Trends in Analytical Chemistry

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106

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Pressurised liquid extraction and capillary electrophoresis–mass spectrometry for the analysis of pesticide residues in fruits from Valencian markets, Spain

Cited by 48 publications

References 22 publications

Recent advances in the application of capillary electromigration methods for food analysis and Foodomics

Recent advances in the application of capillary electromigration methods for food analysis and Foodomics

Sample preparation methods for the determination of pesticides in foods using CE‐UV/MS

Pressurized liquid extraction of organic contaminants in environmental and food samples

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