University of Tehran Journal of Food and Bioprocess Engineering 2676-3494 4 1 2021 06 01 Determination of some pesticide residues in fresh fruits and vegetables using QuEChERS method followed by gas chromatography–mass spectrometry 19 25 78389 10.22059/jfabe.2020.312165.1069 EN Maryam Farshidi Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran Jalal Moludi School of Nutrition Sciences and Food Technology, Kermanshah University of Medical Sciences, Kermanshah, Iran Ali Mohebbi Department of Analytical Chemistry, Faculty of Chemistry, University of Tabriz, Tabriz, Iran Behzad Ebrahimi Department of Food Science and Technology, Maragheh University of Medical Sciences, Maragheh, Iran Asa Kamali Shojaei Department of Food Science and Technology, University of Afagh, Urmia, Iran Journal Article 2020 10 19 The fast–growing global concern of food safety has resulted in increased monitoring of pesticide residues in food products. In this study, 250 different samples of fruits (apple, orange) and vegetables (leafy vegetables, tomato, cucumber and lettuce) were collected from terminal markets in East Azerbaijan and Ardabil provinces of Iran and analyzed to investigate the presence of 23 widely used pesticide residues using gas chromatography equipped with mass spectrometry (GC–MS). The obtained results showed that some chemical contents of the evaluated samples exceeded the Codex maximum residue levels (MRLs). These chemicals included 2,4–DDT, malathion, bioallethrin, cypermethrin, carbaryl, diazinon, tebuconazole, and trifloxystrobin in leafy vegetables; diniconazole, bromopropylate, and chlorpyrifos in tomatoes; imazalil in oranges; phosmet, piperonyl–butoxide, and imazalil in cucumbers; propoxur in apples; and metalaxyl, bioallethrin, and diazinon in lettuces. These results play an alarm to consumers who are concerned about the pesticide residues in their foods. https://jfabe.ut.ac.ir/article_78389_6a973993f59959123b07b0c97704be61.pdf