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Multiclass pesticide determination in olives and their processing factors in olive oil: comparison of different olive oil extraction systems.
J Agric Food Chem. 2008 Jul 23; 56(14):5700-9.JA

Abstract

The processing factors (pesticide concentration found in olive oil/pesticide concentration found in olives) of azinphos methyl, chlorpyrifos, lambda-cyhalothrin, deltamethrin, diazinon, dimethoate, endosulfan, and fenthion were determined in olive oil production process in various laboratory-scale olive oil extractions based on three- or two-phase centrifugation systems in comparison with samples collected during olive oil extractions in conventional olive mills located at different olive oil production areas in Greece. Pesticide analyses were performed using a multiresidue method developed in our laboratory for the determination of different insecticides and herbicides in olive oil by solid-phase extraction techniques coupled to gas chromatography detection (electron capture detection and nitrogen phosphorus detection), optimized, and validated for olive fruits sample preparation. Processing factors were found to vary among the different pesticides studied. Water addition in the oil extraction procedure (as in a three-phase centrifugation system) was found to decrease the processing factors of dimethoate, alpha-endosulfan, diazinon, and chlorpyrifos, whereas those of fenthion, azinphos methyl, beta-endosulfan, lambda-cyhalothrin, and deltamethrin residues were not affected. The water content of olives processed was found to proportionally affect pesticide processing factors. Fenthion sulfoxide and endosulfan sulfate were the major metabolites of fenthion and endosulfan, respectively, that were detected in laboratory-produced olive oils, but only the concentration of fenthion sulfoxide was found to increase with the increase of water addition in the olive oil extraction process.

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Authors+Show Affiliations

Amvrazi EG
Laboratory of Industrial Chemistry, Research Unit of Environmental Chemistry and Technology, Department of Chemistry, University of Ioannina, Ioannina 45110, Greece. me00753@cc.uoi.gr
Albanis TA
No affiliation info available

MeSH

Chromatography, GasFood HandlingFruitHerbicidesInsecticidesOleaOlive OilPesticidesPlant OilsWater

Pub Type(s)

Comparative Study
Journal Article

Language

eng

PubMed ID

18558709

Citation

Amvrazi, Elpiniki G., and Triantafyllos A. Albanis. "Multiclass Pesticide Determination in Olives and Their Processing Factors in Olive Oil: Comparison of Different Olive Oil Extraction Systems." Journal of Agricultural and Food Chemistry, vol. 56, no. 14, 2008, pp. 5700-9.
Amvrazi EG, Albanis TA. Multiclass pesticide determination in olives and their processing factors in olive oil: comparison of different olive oil extraction systems. J Agric Food Chem. 2008;56(14):5700-9.
Amvrazi, E. G., & Albanis, T. A. (2008). Multiclass pesticide determination in olives and their processing factors in olive oil: comparison of different olive oil extraction systems. Journal of Agricultural and Food Chemistry, 56(14), 5700-9. https://doi.org/10.1021/jf703783u
Amvrazi EG, Albanis TA. Multiclass Pesticide Determination in Olives and Their Processing Factors in Olive Oil: Comparison of Different Olive Oil Extraction Systems. J Agric Food Chem. 2008 Jul 23;56(14):5700-9. PubMed PMID: 18558709.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Multiclass pesticide determination in olives and their processing factors in olive oil: comparison of different olive oil extraction systems. AU - Amvrazi,Elpiniki G, AU - Albanis,Triantafyllos A, Y1 - 2008/06/18/ PY - 2008/6/19/pubmed PY - 2008/9/3/medline PY - 2008/6/19/entrez SP - 5700 EP - 9 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 56 IS - 14 N2 - The processing factors (pesticide concentration found in olive oil/pesticide concentration found in olives) of azinphos methyl, chlorpyrifos, lambda-cyhalothrin, deltamethrin, diazinon, dimethoate, endosulfan, and fenthion were determined in olive oil production process in various laboratory-scale olive oil extractions based on three- or two-phase centrifugation systems in comparison with samples collected during olive oil extractions in conventional olive mills located at different olive oil production areas in Greece. Pesticide analyses were performed using a multiresidue method developed in our laboratory for the determination of different insecticides and herbicides in olive oil by solid-phase extraction techniques coupled to gas chromatography detection (electron capture detection and nitrogen phosphorus detection), optimized, and validated for olive fruits sample preparation. Processing factors were found to vary among the different pesticides studied. Water addition in the oil extraction procedure (as in a three-phase centrifugation system) was found to decrease the processing factors of dimethoate, alpha-endosulfan, diazinon, and chlorpyrifos, whereas those of fenthion, azinphos methyl, beta-endosulfan, lambda-cyhalothrin, and deltamethrin residues were not affected. The water content of olives processed was found to proportionally affect pesticide processing factors. Fenthion sulfoxide and endosulfan sulfate were the major metabolites of fenthion and endosulfan, respectively, that were detected in laboratory-produced olive oils, but only the concentration of fenthion sulfoxide was found to increase with the increase of water addition in the olive oil extraction process. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/18558709/Multiclass_pesticide_determination_in_olives_and_their_processing_factors_in_olive_oil:_comparison_of_different_olive_oil_extraction_systems_ L2 - https://doi.org/10.1021/jf703783u DB - PRIME DP - Unbound Medicine ER -