Chromatographic Methods for Detection and Quantification of Carbendazim in Food.

Abstract

Carbendazim (CBZ), which is a fungicide widely used for the management of plant diseases, has been detected in a number of food products. The negative effects of CBZ to human health have stimulated the reduction of the maximum residue limits (MRLs), and subsequently the development of reliable and sensitive detection methods. Here, we are reviewing for the first time all reported chromatographic methods for the detection and quantification of CBZ in food. Several techniques, including liquid chromatography (LC), thin layer chromatography (TLC), micellar electrokinetic chromatography (MEKC), and supercritical fluid chromatography (SFC), were used for the separation and detection of CBZ, showing diverse characteristics and sensitivity. Some methods allowed the specific determination of CBZ, whereas other methods were successfully applied for the simultaneous quantification of a huge number of pesticides. Most reported methods showed limits of detection (LOD) and quantification (LOQ) lower than the MRLs. Relevant efforts in the field have been directed toward the simplification and optimization of the extraction steps prior to the chromatographic separation to increase the recovery and reduce the matrix effects. In this Review, the matrices, extraction procedures, and separation and detection parameters are detailed and compared in order to provide new insights on the development of new reliable methods for the detection of CBZ in food.