Influence of Heating on Residues of Organophosphates Added to Cowpea Samples

The inappropriate use of pesticides can have a great impact on the environment and ecosystems. In human health, chronic organophosphate contamination can affect the renal, reproductive, respiratory and nervous systems. The presence of these active ingredients is more worrying considering the cumulative effect, which would be the sum of how much is consumed at each meal, and the contamination of soil, aquifers and groundwater. Mainly concern is the wide exposure subjected by rural workers and their families. The present work had as objective to identify and determine residues of ten organophosphates added to cowpea samples (Vigna unguiculata), and to observe the effect of the thermal treatment in these analytes. The QuEChERS method (Quick, Easy, Cheap, Effective, Rugged, and Safe) was used to the multiresidues extraction before and after heating. Gas chromatography coupled to the thermionic flame detector (FTD) was used in the identification and determination of the analytes. According to the results obtained in the work, it was possible to perceive that under the conditions in which the experiments were conducted, the organophosphates showed to be thermosensitive. Temperature and time of cooking used were under to the ones routinely used in the domestic kitchens for the preparation of beans.Keywords: organophosphates; QuEChERS; thermosens