New Analytical Methods For The Study Of Abiotic Contaminants In Foodstuffs

Thecharacterisation of pesticicide residues in various matrixes and inkinetic studies on degradation as a function of meteorologicalparameters provided us with knowledge about the persistence andmobility of the chosen compounds. Also, optimised dosages andapplication systems were proposed in order to avoid unnecesaryenvironmental risks and minimise their subsequent appearance inproducts aimed for human consumption.

The characterisation ofthese compounds involved working with chromatographic techniques(LC-MS, GC-MS) and voltampermetric ones (microsensors based onmolecular imprint polymers), at times using the equipment of theCentral Analysis Service of the UPV/EHU(www.ehu.es/inves/central_analisis.htm).

One of the sectors ofproduction with which the research team worked most was the wineproducing sector. A number of agreements have been signed with publicbodies such as the Basque Government Department of Agriculture andFisheries, Technology Centres and with a number of bodegas (wineries)from the Rioja Alavesa, in order to investiagate aspects regardingdosage for the prevention of plant diseases.

Also, the presenceof minority organic compounds of an endogenic origin, generated eitherby the plant itself or in the processes of transformation, affectsareas of food safety. Within the framework of the aforementionedagreements, studies relating to the quality of grape earmarked for wineproduction were carried out (involving parameters such as glucose,fructose, polyphenols index, pH, Brix grade and malic, tartaric andgluconic acids). Also studied was the detection and control of thegenesis of biogenic amines in the processes of wine making (compoundsassociated with the intolerance to wine by persons that have adiamino-oxidase enzyme defect, which produces an excess in theabsorption of these amines and, in turn, produces severe migraine-typeheadaches).