Scholarlink

<p>Olive oils are globally valued for their nutritional properties and health benefits; however, pesticide residues represent an increasing concern for product safety and consumer trust. This study examined pesticide contamination in olive oils from three distinct sources: an experimental farm, olive groves adjacent to highways, and commercial oils available on the market. Gas and liquid chromatography coupled with mass spectrometry identified eleven active substances, oxyfluorfen, azoxystrobin, difenoconazole, diflufenican, phosmet, lambda-cyhalothrin, cyfluthrin, deltamethrin, cypermethrin, trifloxystrobin and tebuconazole. Most residues in olive oil samples were below European Union Maximum Residue Limits (MRLs), except azoxystrobin, detected at 0.02&#xa0;mg/kg, exceeding the legal limit of 0.01&#xa0;mg/kg. The persistence of oxyfluorfen despite no recent applications, suggests cross-contamination or soil accumulation from historical use in the experimental farm. Notably, phosmet, an organophosphate insecticide banned in the EU (Regulation 2022/94, Nov 2022), was detected in commercial virgin olive oils from both sampling campaigns (0.001 and 0.011&#xa0;mg/kg), suggesting potential illegal use, environmental persistence, or blending with imported non-EU oils. No glyphosate residues were detected, consistent with its low octanol–water partition coefficient and high-water solubility, which limit its partitioning into lipid matrices. The presence of multiple pesticides in olive pomace oils with total concentrations up to 0.098&#xa0;mg/kg, suggests deficiencies in the refining process. These findings highlight critical control points throughout the production chain, from cultivation practices to processing methods, with implications for monitoring strategies and food safety protocols to protect consumers.</p>

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

Pesticide residues in olive oils and food safety

  • 期刊论文

  • 出版模式：

    开放获取

  • 发表日期：

    2026年5月20日

查看全文
  • Akram Charfi,
  • Alberto José Moya López,
  • Sebastián Sánchez Villasclaras

摘要

Olive oils are globally valued for their nutritional properties and health benefits; however, pesticide residues represent an increasing concern for product safety and consumer trust. This study examined pesticide contamination in olive oils from three distinct sources: an experimental farm, olive groves adjacent to highways, and commercial oils available on the market. Gas and liquid chromatography coupled with mass spectrometry identified eleven active substances, oxyfluorfen, azoxystrobin, difenoconazole, diflufenican, phosmet, lambda-cyhalothrin, cyfluthrin, deltamethrin, cypermethrin, trifloxystrobin and tebuconazole. Most residues in olive oil samples were below European Union Maximum Residue Limits (MRLs), except azoxystrobin, detected at 0.02 mg/kg, exceeding the legal limit of 0.01 mg/kg. The persistence of oxyfluorfen despite no recent applications, suggests cross-contamination or soil accumulation from historical use in the experimental farm. Notably, phosmet, an organophosphate insecticide banned in the EU (Regulation 2022/94, Nov 2022), was detected in commercial virgin olive oils from both sampling campaigns (0.001 and 0.011 mg/kg), suggesting potential illegal use, environmental persistence, or blending with imported non-EU oils. No glyphosate residues were detected, consistent with its low octanol–water partition coefficient and high-water solubility, which limit its partitioning into lipid matrices. The presence of multiple pesticides in olive pomace oils with total concentrations up to 0.098 mg/kg, suggests deficiencies in the refining process. These findings highlight critical control points throughout the production chain, from cultivation practices to processing methods, with implications for monitoring strategies and food safety protocols to protect consumers.