Development of Specific LC-ESI-MS/MS Methods to Determine Bifenthrin, Lufenuron, and Iprodione Residue Levels in Green Beans, Peas, and Chili Peppers Under Egyptian Field Conditions

Abstract

The dissipation of bifenthrin, lufenuron, and iprodione was studied in green beans, peas, and chilli peppers under Egyptian field conditions. For this purpose, three specific and one multi-analyte liquid chromatography-electrospray ionization-tandem mass spectrometry methods were developed and validated according to SANCO guidelines for the determination of bifenthrin, iprodione, and lufenuron residues in the selected commodities. Sample preparation was carried out by the QuEChERs approach, and determination was performed in positive ionization mode for iprodione and bifenthrin and in negative mode for lufenuron. Optimization of the ionization parameters and the chromatographic conditions was performed for each method developed. All methods showed satisfactory performance criteria. Linear dynamic range, limits of detection (LOD) and quantification (LOQ), precision, recovery, and matrix effects were estimated, and the calculated LODs were in the micrograms-per-kilogram range, namely 0.14, 0.61, and 1.4 μg/kg for bifenthrin, lufenuron, and iprodione, respectively. Field trials were carried out in one of the biggest farms in Egypt (Blue Nile) that exports significant quantities of vegetables to the European Union (EU) countries. All the examined pesticides showed high degradation rates. The t 1/2 values for bifenthrin were 3.3, 2.1, and 9.6 days in green beans, peas, and chili peppers, respectively. For iprodione, they reached 2.4 and 14.4 days in green beans and peppers. Furthermore, the calculated pre-harvest interval (PHI) values, according to the maximum residue limits set by EU, were 0, 4, and 0 days for bifenthrin in green beans, peas, and peppers, respectively, and for iprodione, 2 days in green beans and 0 days in peppers. In case of lufenuron, no t 1/2 and PHI were estimated as no residues were found in all pea samples.