Extraction and determination of flubendiamide insecticide in food samples: A review

• Published in: Current research in food science 2022-01, Vol.5, p.401-413
• Main Authors: Aghris, S., Alaoui, O. Tahiri, Laghrib, F., Farahi, A., Bakasse, M., Saqrane, S., Lahrich, S., El Mhammedi, M.A.
• Format: Article
• Language: English
• Subjects: Chromatographic analysis; Flubendiamide; Food samples; from the special issue: Modern food analysis, edited by Quancai Sun, Xiaodong Xia and Junli Xu; Lepidoptera pest; RyRs
• ISSN: 2665-9271; 2665-9271
• DOI: 10.1016/j.crfs.2022.02.005

Flubendiamide (FBD) is the first commercially available phthalic acid diamide that targets ryanodine receptors (RyRs) in insects, which play a major role in lepidoptera control. However, excessive use of FBD can influence the quality of treated products leading to toxic effects on human health. The availability of rapid and convenient methods for evaluating FBD amount in the environment is necessary. Therefore, analytical methods were developed for the determination of residues of FBD and its metabolite desiodo in different food matrices like tomato, cabbage, pigeon pea, apple, chilli and rice. The current review carries forward methods for FBD residues analysis in foods by using several chromatographic techniques including sample preparation steps. The comparison between the different methods employed for quantitative and qualitative analysis of food quality and safety is also discussed. Liquid chromatography (LC) is the predominant analytical method for assessing the quality of foods treated with FBD. Studies related to LC coupled multichannel detector (Ultraviolet (UV), Mass spectrometry (MS)) are also applied to detect pesticide residues. Extraction and clean up steps are essential to obtain reliable results. Moreover, this review reports the allowed limits of residues for the safety of consuming products treated with FBD. [Display omitted] •State of the art of flubendiamide as diamide insecticide is presented.•Significance of extraction and cleanup process used for sample preparation is exhibited.•Chromatographic methods used in FBD analysis in food samples are discussed.