Assessment of pesticide residues in citrus fruit on the Czech market

ABSTRACT

When assessing citrus fruit quality, besides natural health-promoting compounds, attention also has to be paid to residues of chemicals used to protect fruit against various pests. A set of 49 samples of different types of citrus fruits collected at the Czech market were analysed for 460 pesticide residues using LC-MS/MS and GC-MS/MS methods. While no residues were detected in citruses from organic farming, altogether 38 various pesticide residues were detected in conventional production samples. Buprofezin in two grapefruit samples and fenbutatin oxide in one tangerine sample exceeded maximum residue limits (MRLs). Depending on the pesticide group, 10–70% of residues were found in pulp, this means that their processing factors calculated for peeling are in the range of 0.02–0.76. In the case of a beverage prepared from unpeeled lemon slices, the transfer of residues from contaminated fruit into infusion was, depending on the beverage type and processing conditions, in the range of 8–61%.

KEYWORDS:

• Citrus fruit
• pesticide residues
• organic production
• beverage
• processing factors

Disclosure statement

No potential conflict of interest was reported by the author(s).

Additional information

Funding

This work was supported by METROFOOD-CZ research infrastructure project under Grant [MEYS Grant No: LM2018100] including access to its facilities.