Quantification of 363 Pesticides in Leafy Vegetables (Dill, Rocket and Parsley) in the Turkey Market by Using QuEChERS with LC-MS/MS and GC-MS/MS

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dc.authorid0000-0001-5020-339X
dc.authorid0000-0001-7816-6308
dc.contributor.authorDeveci, Bilge
dc.contributor.authorGolge, Ozgur
dc.contributor.authorKabak, Bulent
dc.date.accessioned2026-01-24T12:29:32Z
dc.date.available2026-01-24T12:29:32Z
dc.date.issued2023
dc.departmentAlanya Alaaddin Keykubat Üniversitesi
dc.description.abstractContamination of agricultural products with pesticide residues is a growing concern due to their adverse health effects and increasing worldwide usage of pesticides. In 2021 a total of 200 samples of green leafy vegetables, including 80 dill, 80 rocket and 40 parsley, purchased from greengrocer shops, markets and bazaars in Corum Province, Turkey, were monitored for pesticide residues. In green leafy vegetables, 363 pesticides were analyzed using a quick, easy, cheap, effective, rugged, and safe (QuEChERS) sample preparation, followed by liquid chromatography coupled to mass spectrometry (LC-MS/MS) for 311 residues and gas chromatography coupled to mass spectrometry (GC-MS/MS) for 52 residues. The method was in-house validated at two fortification levels, and satisfactory recoveries and precisions were achieved for all residues. No quantifiable residues were found in 35% of the samples, whereas 43 residues belonging to 24 different chemical classes were detected in 130 green leafy vegetables. Among the green leafy vegetables, the highest occurrence frequency was recorded in the rocket, followed by dill and parsley. In 46% of the green leafy vegetables, the residue levels exceeded European Union Maximum Residue Levels (EU MRLs). The most frequently detected pesticides were pendimethalin (22.5%), diuron (38.7%) and pymetrozine (52.5%) in dill, rocket and parsley, respectively.
dc.description.sponsorshipScientific and Research Council of Hitit University [MUH19004.20.01]
dc.description.sponsorshipThis research was funded by the Scientific and Research Council of Hitit University (MUH19004.20.01).
dc.identifier.doi10.3390/foods12051034
dc.identifier.issn2304-8158
dc.identifier.issue5
dc.identifier.pmid36900550
dc.identifier.scopus2-s2.0-85149784885
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.3390/foods12051034
dc.identifier.urihttps://hdl.handle.net/20.500.12868/5433
dc.identifier.volume12
dc.identifier.wosWOS:000947524600001
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherMdpi
dc.relation.ispartofFoods
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WoS_20260121
dc.subjectfood safety
dc.subjectgreen leafy vegetables
dc.subjectGC-MS
dc.subjectMS
dc.subjectLC-MS
dc.subjectmethod validation
dc.subjectpesticide residues
dc.titleQuantification of 363 Pesticides in Leafy Vegetables (Dill, Rocket and Parsley) in the Turkey Market by Using QuEChERS with LC-MS/MS and GC-MS/MS
dc.typeArticle

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