In this study, a specialized analytical method for the safety assessment of parsley juice is introduced for monitoring its pesticide content. Also, CuGA metal–organic framework (synthesized using three green materials including copper, gallic acid, and deionized water) was applied in the developed method as a sorbent. The high compatibility of the developed method with parsley juice proves that no dilution was required to proceed with the approach. The extraction procedure began with the addition of the metal–organic framework into the parsley juice and its vortexing for adsorption. This step separated the pesticides from the juice and also performed a cleanup process to dwindle the matrix effect. After the settlement of the sorbent via centrifugation, methanol was used as an eluent to desorb the analytes through vortexing. For the conduction of a preconcentration procedure moreover to extraction, the methanolic phase was mixed with 1,2-dibromo ethane as an extractant and injected into deionized water. Centrifugation settled the extractant droplets from the milky solution and an aliquot of it was injected into a gas chromatograph equipped with a flame ionization detector. The enrichment factors range was 206–322. Extraction recovery values were in the range of 41–64%. Limits of detection and quantification were in the ranges of 0.40–2.65 and 1.32–8.74 μg L−1, respectively. By successfully detecting oxadiazon in parsley juice at the concentration of 35 ± 3 µg L−1 by performing the method, the developed approach seems highly applicable.
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