Pesticides residues reduction from fish during household cooking

MUNITZ, MARTÍN; MEDINA, MARÍA BELÉN; WILLIMAN, CELIA; BARRAGÁN, RODRIGO; COLMAN CASANOVA, DAVID; NOVOA, MARTÍN; RAVIOL, FABRICIO; SUBOVICH, GLADYS

Workshop; 8º Edición de Latin American Pesticide Residue Workshop (LAPRW); 2021

Pesticide residues are distributed in theenvironment and become pollutants for biotic and abiotic systems, threateningtheir stability and representing a public health hazard1,2,3. Fishare exposed to contaminants through direct contact with water or sediment, andby of other already contaminated organisms? intake. The objectives of this workwere an analytical methodology validation for the simultaneous organochlorinepesticides determination in fish muscle, and the study of the cooking effect ontheir initial content. The analytes extraction was carried out by QuEChERS(Quick Easy Cheap Effective Rugged Safe) methodology, and they were determinedby gas chromatography with a micro electron capture detector (GC-µECD). Theresults were confirmed by a gas chromatograph coupled with a mass spectrometer(GC-MS). The methodology validation was carried out following the SANTE Guiderecommendations4. The matrix added calibration curve was linear inthe range of 0.001 to 0.5 mg/l, with regression coefficients R2greater than 0.99. Precision was evaluated at three levels, 0.001; 0.05 and 0.5mg/l, with a relative standard deviation (RSD) lower than10 % (n=5). Recovery was studied at the same concentrations (n=3), with valuesbetween 88 and 110%. The expanded uncertainty estimation was performed, beingless than 20% in all cases. Then, the household cooking effect on the initialpesticides concentration in fish was evaluated. The study was performed with anelectric oven, in triplicate. A thermocouple was used in order to verify thatthe temperature at the thermal center of the samples were 71 °C. After cookingthe fish samples, the concentration of each compound was determined. Thethermal destruction percentage during the cooking process was 55.5; 50.4; 44.0;37.6; 32.6; 52.2; 44.1 and 63.7% for transchlordane, endrin, endosulfan,dieldrin, heptachlor epoxy A; cischlordane; lindane and heptachlor epoxide B,respectively. No reduction was observed for aldrin and DDD. The statisticalanalysis of the results indicated that the method is linear, and has highsensitivity, accuracy and precision, being useful for the determination oforganochlorine compounds in fish muscle. It can be concluded that cooking at 71°C in the thermal center ensures the partial elimination of the analytesstudied, with the exception of aldrin and DDD. It is considered relevant tocontinue the research in order to evaluate the effect that other cookingconditions will have, allowing optimization of the results.