PMID- 24587520
OWN - NLM
STAT- PubMed-not-MEDLINE
DCOM- 20140303
LR  - 20211021
IS  - 0022-1155 (Print)
IS  - 0975-8402 (Electronic)
IS  - 0022-1155 (Linking)
VI  - 51
IP  - 3
DP  - 2014 Mar
TI  - Pesticide residue analysis in parsley, lettuce and spinach by LC-MS/MS.
PG  - 458-66
LID - 10.1007/s13197-011-0531-9 [doi]
AB  - In this study, pesticide residues in parsley, lettuce and spinach (120 samples) 
      were analyzed by the application of liquid chromatography-tandem mass 
      spectrometry (LC-MS/MS). All samples of spinach, parsley or lettuce contained 
      residues of three or more active substances. In parsley, carbendazim (100.0%), 
      dichlorvos (100.0%), fenarimol (40.0%), pendimethalin (95.0%), in lettuce, 
      diazinon (30.0%), dichlorvos (100.0%), pendimethalin (92.5%) phenthoate (12.5%), 
      and in spinach, carbendazim (45.0%), cymoxanil (85.0%), dichlorvos (100.0%) and 
      fenarimol (85.0%) were the significant active compounds. The maximum residue 
      limits were exceeded in 28, 20 and 40 samples of parsley, lettuce and spinach, 
      respectively. The results showed that there was a high occurrence of pesticide 
      residues in parsley, lettuce and spinach samples from Hatay province, in which 
      most of them were prohibited from use in Turkey for these vegetables. The 
      contamination levels of these residues may be considered a serious public health 
      problem according to the maximum residue limits (MRLs) of Turkey and the European 
      Union (EU).
FAU - Esturk, Okan
AU  - Esturk O
AD  - Department of Food Engineering, Faculty of Agriculture, Mustafa Kemal University, 
      Tayfur Sokmen Campus 31034, Antakya, Hatay Turkey.
FAU - Yakar, Yasin
AU  - Yakar Y
AD  - Department of Chemistry, Mustafa Kemal University, Antakya, Hatay Turkey.
FAU - Ayhan, Zehra
AU  - Ayhan Z
AD  - Department of Food Engineering, Faculty of Agriculture, Mustafa Kemal University, 
      Tayfur Sokmen Campus 31034, Antakya, Hatay Turkey.
LA  - eng
PT  - Journal Article
DEP - 20110910
PL  - India
TA  - J Food Sci Technol
JT  - Journal of food science and technology
JID - 0056471
PMC - PMC3931877
OTO - NOTNLM
OT  - LC-MS/MS
OT  - Lettuce
OT  - Maximum residue limits
OT  - Parsley
OT  - Pesticide
OT  - Spinach
EDAT- 2014/03/04 06:00
MHDA- 2014/03/04 06:01
PMCR- 2015/03/01
CRDT- 2014/03/04 06:00
PHST- 2011/08/08 00:00 [revised]
PHST- 2011/08/31 00:00 [accepted]
PHST- 2014/03/04 06:00 [entrez]
PHST- 2014/03/04 06:00 [pubmed]
PHST- 2014/03/04 06:01 [medline]
PHST- 2015/03/01 00:00 [pmc-release]
AID - 531 [pii]
AID - 10.1007/s13197-011-0531-9 [doi]
PST - ppublish
SO  - J Food Sci Technol. 2014 Mar;51(3):458-66. doi: 10.1007/s13197-011-0531-9. Epub 
      2011 Sep 10.