Determination of chlorothalonil residues in coffee

Publisher Website
Google Scholar
Abstract
Coffee beans were treated with the fungicide chlorothalonil (2,4,5,6‐tetrachloro‐1,3‐benzene‐dicarbonitrile) and the residues were determined by high‐performance liquid Chromatograph (HPLC). Several techniques including Soxhlet extraction (SE), microwave‐assisted extraction (MAE) and accelerated solvent extraction (ASE) were compared for the extraction of residues. A column clean‐up procedure was developed to remove the co‐extractives in the extract before HPLC analysis. The overall mean recoveries from extracts obtained by SE, MAE and ASE were 89.2 ±3.9, 88.4 ±1.9 and 82.8 ±0.3, respectively. The results show that MAE followed by HPLC is a viable alternative to the commonly used SE and gas Chromatographic analysis for the determination of chlorothalonil in coffee.