000118150 001__ 118150
000118150 005__ 20230519145539.0
000118150 0247_ $$2doi$$a10.3390/foods10102262
000118150 0248_ $$2sideral$$a127029
000118150 037__ $$aART-2021-127029
000118150 041__ $$aeng
000118150 100__ $$aLasheras R.J.$$uUniversidad de Zaragoza
000118150 245__ $$aOccurrence of pesticide residues in Spanish honey measured by QuEChERS method followed by liquid and gas chromatography–Tandem mass spectrometry
000118150 260__ $$c2021
000118150 5060_ $$aAccess copy available to the general public$$fUnrestricted
000118150 5203_ $$aIn the current study, the QuEChERS extraction method with slight modifications, followed by liquid and gas chromatography–tandem mass spectrometry, was applied for the determination of 399 pesticide residues in 91 raw honey samples from northeastern Spain. The quality control proce-dure established in Document No. SANTE/12682/2019 was successfully followed: the responses in reagent blank and blank honey samples were below 30% of the reporting limit (0.01 mg kg-1) for all analysed compounds, the correlation coefficients (R2) were higher than 0.99 in most calibration curves, the deviation of back-calculated concentration from the true concentration was below ±20% (using the standard of 50 µg L-1 concentration), and the recoveries of spiked samples on matrix were within the range of 70–120% for almost all analytes. Only chlorfenvinphos (2–7.8 ng/g) and coumaphos (8.8–37 ng/g) were detected in 13 samples, and neither were observed to exceed their maximum residue limits (MRLs). Dietary risk assessment for pesticide residues in honey above their lowest calibrated level (LCL) was performed, and two different age groups, adults and infants, were considered as populations at risk. The contribution of honey lay far below the acceptable daily intake (ADI) for both pesticide residues. Therefore, according to our results, honey is unlikely to pose concerns for consumer health in terms of its contribution to dietary long-term exposure. However, to maintain the level of compliance, pesticide residues in honey should be continuously monitored. © 2021 by the authors. Licensee MDPI, Basel, Switzerland.
000118150 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttp://creativecommons.org/licenses/by/3.0/es/
000118150 592__ $$a0.726$$b2021
000118150 590__ $$a5.561$$b2021
000118150 593__ $$aFood Science$$c2021$$dQ1
000118150 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b35 / 144 = 0.243$$c2021$$dQ1$$eT1
000118150 593__ $$aPlant Science$$c2021$$dQ1
000118150 593__ $$aMicrobiology$$c2021$$dQ1
000118150 593__ $$aHealth Professions (miscellaneous)$$c2021$$dQ1
000118150 594__ $$a4.1$$b2021
000118150 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000118150 700__ $$0(orcid)0000-0002-6460-1388$$aLázaro R.$$uUniversidad de Zaragoza
000118150 700__ $$aBurillo J.C.
000118150 700__ $$0(orcid)0000-0002-1668-4940$$aBayarri S.$$uUniversidad de Zaragoza
000118150 7102_ $$12008$$2640$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Nutrición Bromatología
000118150 7102_ $$12012$$2755$$aUniversidad de Zaragoza$$bDpto. Química Física$$cÁrea Química Física
000118150 773__ $$g10, 10 (2021), 2262 [11 pp]$$pFoods$$tFoods$$x2304-8158
000118150 8564_ $$s299056$$uhttps://zaguan.unizar.es/record/118150/files/texto_completo.pdf$$yVersión publicada
000118150 8564_ $$s2719476$$uhttps://zaguan.unizar.es/record/118150/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000118150 909CO $$ooai:zaguan.unizar.es:118150$$particulos$$pdriver
000118150 951__ $$a2023-05-18-15:39:21
000118150 980__ $$aARTICLE