New analytical methods for the study of abiotic contaminants in foodstuffs

Professor Ramón Barrio´s research team at the Department of Analytical Chemistry of the University of the Basque Country (UPV/EHU) has developed a series of new analytical methodologies in order to tackle the the problem of the persistence of certain commonly used pesticicides in ecosystems such as forests and agricultural land.

The characterisation of pesticicide residues in various matrixes and in kinetic studies on degradation as a function of meteorological parameters provided us with knowledge about the persistence and mobility of the chosen compounds. Also, optimised dosages and application systems were proposed in order to avoid unnecesary environmental risks and minimise their subsequent appearance in products aimed for human consumption.

The characterisation of these compounds involved working with chromatographic techniques (LC-MS, GC-MS) and voltampermetric ones (microsensors based on molecular imprint polymers), at times using the equipment of the Central Analysis Service of the UPV/EHU (www.ehu.es/inves/central_analisis.htm).

One of the sectors of production with which the research team worked most was the wine producing sector. A number of agreements have been signed with public bodies such as the Basque Government Department of Agriculture and Fisheries, Technology Centres and with a number of bodegas (wineries) from the Rioja Alavesa, in order to investiagate aspects regarding dosage for the prevention of plant diseases.

Also, the presence of minority organic compounds of an endogenic origin, generated either by the plant itself or in the processes of transformation, affects areas of food safety. Within the framework of the aforementioned agreements, studies relating to the quality of grape earmarked for wine production were carried out (involving parameters such as glucose, fructose, polyphenols index, pH, Brix grade and malic, tartaric and gluconic acids). Also studied was the detection and control of the genesis of biogenic amines in the processes of wine making (compounds associated with the intolerance to wine by persons that have a diamino-oxidase enzyme defect, which produces an excess in the absorption of these amines and, in turn, produces severe migraine-type headaches).

Media Contact

Garazi Andonegi alfa

More Information:

http://www.basqueresearch.com

All latest news from the category: Agricultural and Forestry Science

Back to home

Comments (0)

Write a comment

Newest articles

Lighting up the future

New multidisciplinary research from the University of St Andrews could lead to more efficient televisions, computer screens and lighting. Researchers at the Organic Semiconductor Centre in the School of Physics and…

Researchers crack sugarcane’s complex genetic code

Sweet success: Scientists created a highly accurate reference genome for one of the most important modern crops and found a rare example of how genes confer disease resistance in plants….

Evolution of the most powerful ocean current on Earth

The Antarctic Circumpolar Current plays an important part in global overturning circulation, the exchange of heat and CO2 between the ocean and atmosphere, and the stability of Antarctica’s ice sheets….

Partners & Sponsors