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Thermally labile pesticides (captafol, captan, dicofol, and folpet) are highly prone to suffer thermal degradation during sample introduction into a gas chromatograph (GC) to tetrahydrophthalimide (THPI), 4,4'-dichlorobenzophenone (DCBP), and phthalimide (PI), respectively, mainly produced in the glass liner of the injector. This undesired behavior leads to inaccurate qualitative and quantitative results. Direct on-column injection (OCI) technique is evaluated as an alternative to avoid or minimize compound alteration during the analysis. This configuration was studied and evaluated for the determination of this group of thermally troublesome pesticides. The OCI inlet was operated in "track oven" temperature and connected to a wide-bore deactivated guard column that is itself connected to a capillary GC analytical column. This technique has demonstrated to be useful for avoiding degradation generated in the hot inlet. Limitations observed for OCI in routine analysis were injection volume, guard column length, and maintenance issues. Analytical standards spiked in vegetable solutions were injected in OCI, not observing any thermal degradation rate. On the contrary, classical splitless injection (SLI) produced high degradation rates in all cases. This OCI approach was validated in citrate QuEChERS extracts of tomato, apple, and orange matrices for these four compounds and their corresponding transformation products (THPI, DCBP, and PI), evaluating recoveries, repeatability, linearity, and matrix effect. This set-up enabled the correct identification and quantitation for most compounds at LOQs of 0.010 mg/kg in fruit and vegetable samples. The OCI grants evident differentiation between metabolites naturally occurring in food and thermal degradation products created during the analysis. Graphical abstract ᅟ.

Agricultural commodities are generally consumed as processed food. Therefore, it is indispensable to assess pesticide residues in processed products rather than only in the raw agricultural commodity, in order to approach a more realistic scenario of dietary exposure. Processing factors are important tools for dietary exposure risk assessments. In this study, processing factors for the baking process were derived for 41 pesticides in cereal bran-based biscuits. The raw materials used consisted of wheat, rye, oat, and barley grains with incurred pesticides, which originally was produced for test material for European Union Proficiency Tests. Information on physicochemical properties of pesticides was collected for understanding the fate of pesticides during the baking process. Average processing factors varied between 0.67 and 1.6. Most pesticide residues exhibited a reduction of pesticide residues of less than 24%, which correspond to a processing factor (PF) range between 1 and 0.76, showing resistance to the baking process. However, for polar compounds such as carbendazim and volatile compounds (chlorpyrifos-methyl, malathion, and pirimiphos-methyl) larger reduction rates were observed, up to 33% (PF: 0.67). In general, a prolonged baking time did not significantly affect the PF, because the main degradation process takes place within the first 6 min. However, this was not the case for the highly volatile compounds, highly polar compounds, and compounds of low degradation temperature. These latter were significantly reduced with prolonged baking time, resulting in a reduction rate of up to 95%, which means an almost complete elimination.