Determination of Pesticide Residues in Four Major Spices using UPLC-MS/MS and Optimized QuEChERS Sample Preparation Workflow

Abstract

A high sensitivity method for analysis of pesticide residues in four spices, viz. cardamom, cumin, ginger and chillies, using specifically optimized ‘quick, easy, cheap, effective, rugged and safe’ (QuEChERS) sample preparation workflow and UPLC-MS/MS, was developed for 53 pesticides commonly used in the cultivation of these spices. Limits of quantification of 0.01 mg/Kg for all pesticides was achieved in the four spice matrices studied. Matrix effects were evaluated in each spice matrix and were found to be uniformly suppressive, with maximum matrix suppression observed in chillies and cumin, followed by cardamom and ginger, necessitating the use of matrix-matched calibration for each spice. The analytical method was validated as per European Union (EU) SANTE/12682/2019 guidelines. The method was then applied to 20 real samples of each spice collected from Indian markets, and regulatory compliance was evaluated against the maximum residue limits established by EU and Codex Alimentarius Commission.