Analyses of organochlorine pesticides and their residues in fatty and non-fatty food samples

Authors

  • Aurora Napuçe
  • Kleva Shpati
  • Aurel Nuro
  • Erda Qorri
  • Monika Sali
  • Bledar Myrtaj
  • Ardit Shehi

DOI:

https://doi.org/10.55312/op.vi1.4698

Abstract

In this study were shown data from the analysis of organochlorine pesticides and their residues in food products from the markets of our country. The determination of these pollutants was performed using gas chromatography technique. Their analysis was realized in food matrices classified as non-fatty foods (water, wine, beans, dried fruits and vegetables) and in fatty foods (olive oil, vegetable oil, butter, meat, chicken and fishes. Organochlorine pesticides are chemicals that are produced and used for agricultural purposes. Characteristic of these pollutants is their persistence and high toxicity. These compounds are easily spread in different environments such as soil, water, air, biota, food products, etc. It is very important to assess their levels in food because food is the main source of human pollution from organic pollutants.

Keywords:

organochlorine pesticides;, food analyze;, toxicology;, GC/ECD

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Published

2024-06-04

How to Cite

Napuçe, A., Shpati, K., Nuro, A., Qorri, E., Sali, M., Myrtaj, B., & Shehi, A. (2024). Analyses of organochlorine pesticides and their residues in fatty and non-fatty food samples. Optime, (1), 17–30. https://doi.org/10.55312/op.vi1.4698

Issue

No. 1 (2022): Optime

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