Health risk assessment of selected pesticide residues in green pepper and cucumber

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dc.contributor.authorGölge, Özgür
dc.contributor.authorHepsağ, Fatma
dc.contributor.authorKabak, Bülent
dc.date.accessioned2021-02-19T21:16:20Z
dc.date.available2021-02-19T21:16:20Z
dc.date.issued2018
dc.departmentALKÜ
dc.descriptionGolge, Ozgur/0000-0001-5020-339X; Kabak, Bulent/0000-0001-7816-6308
dc.description.abstractThis report describes levels of 170 pesticide residues in green pepper and cucumber marketed in Turkey. The report also comprises the outcome of the consumer risk assessment of selected pesticides. In total, 725 samples of vegetables were analysed for residues of 170 distinct pesticides by liquid chromatography coupled to tandem mass spectrometry (LC-MS/MS). The in-house validation data fulfilled the requirements of the European SANTE/11945/2015 Guideline. The limit of quantifications (LOQs) varied from 0.003 to 0.016 mg kg-1. Recoveries ranged between 80.5 and 118.2%, with inter-day precisions of 0.7-19% relative standard deviation (RSD). The expanded measurement uncertainty for individual pesticides ranged from 10.4 to 42.4%. Overall, 12.9% of green peppers and 13.5% of cucumbers contained at least one detectable residue, but the levels were below the EU legal limits. For adults, the Hazard Quotients (HQs) for identified pesticides in green peppers and cucumbers ranged from 0.0003 to 0.0143%, and from 0.0001 to 0.0103%, respectively. Propamocarb and chlorpyrifos were the major contributors to hazard index (HI) for green pepper and cucumber, respectively. The results showed that there is no reason to be concerned about cumulative exposure to residues from green pepper and cucumbers for Turkish population.
dc.identifier.doi10.1016/j.fct.2018.08.027
dc.identifier.endpage64en_US
dc.identifier.issn0278-6915
dc.identifier.issn1873-6351
dc.identifier.pmid30121352
dc.identifier.scopusqualityQ1
dc.identifier.startpage51en_US
dc.identifier.urihttps://doi.org/10.1016/j.fct.2018.08.027
dc.identifier.urihttps://hdl.handle.net/20.500.12868/384
dc.identifier.volume121en_US
dc.identifier.wosWOS:000449242800006
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.institutionauthor0-belirlenecek
dc.language.isoen
dc.publisherPergamon-Elsevier Science Ltd
dc.relation.ispartofFood And Chemical Toxicology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectPesticides
dc.subjectVegetables
dc.subjectFood safety
dc.subjectDietary exposure assessment
dc.subjectHealth risk
dc.subjectLC-MS/MS
dc.titleHealth risk assessment of selected pesticide residues in green pepper and cucumber
dc.typeArticle

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