Resumo

MEDINA, Carlos et al. Organochlorine Insecticide Residues in Yogurt of Three Commercial Brands, Made in Venezuela. Rev. cient. (Maracaibo) [online]. 2010, vol.20, n.2, pp.203-211. ISSN 0798-2259.

The objective of this research was to determine organochlorine insecticide (OCI) residues in different yogurt commercial brands during storage time, by mean of liquid-liquid extraction technique, recommended by the Association of Official Analytical Chemists (AOAC, 1997). Three commercial brands of natural, firm yogurt, elaborated in Venezuela and distributed in Zulia State were selected, called A, B and C, and three storage times (0, 15 and 30 days previous to date of expiry), at a temperature of 4°C were tested, for a total of 54 samples. Of the total number of samples, 48 (88.9%) had OCI residues. The residue which was found in higher concentration was endosulfan, with values of 0.1137 mg kg^-1 of fat for brand A, 0.1105 mg kg^-1 of fat for brand B and 0.1927 mg kg^-1 of fat for brand C. The residues detected in lower concentration were aldrin (0.0037 mg kg^-1 of fat for brand A), endrin (0.0076 mg kg^-1 of fat for brand B) and lindane (0.0045 mg kg^-1 of fat for brand C). Not detected OCI residues were endrin and mirex for brand A; aldrin, metoxyclor and mirex for brand B and endrin, DDT and mirex for brand C. In some samples, concentration of OCI residues exceeded maximum residue limits (MRL), except hexachlorobenzene for all brands, heptachlor, aldrin, dieldrin and DDT for brand A; p,p-DDE for brand B and lindane for brand C. No significant differences were found in the concentration of OCI residues due to the effect of storage time at 4°C. There was no reduction of OCI residues concentration during storage. Monitoring of organochlorine pesticide residues in foods produced on Venezuela is recommended.

Palavras-chave : Organochlorine insecticides; yogurt; gas chromatography.