Hydrotextural and granulometric characterization of cassava during gari production

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(1)The Food Factor I Barcelona Conference Barcelona (Spain), 2-4 November 2016. The Food Factor I Barcelona Conference Barcelona (Spain), 2-4 November 2016. Simultaneous analysis of 400 pesticide residues in rice by GC-MS/MS and LCMS/MS. Hydrotextural and granulometric characterization of cassava during gari production. Jonghwa Lee1, Jung Hak Lee1, Yongho Shin1, Jiho Lee1, Jeong Hee Sung1, Eunhye Kim1, Hyeri Lee2 and Jeong-Han Kim1. A. Escobar1,2, E. Rondet3, L. Dahdouh2, J. Ricci2, D. Pabon 4, T. Tran2,5, D. Dufour1,2, B. Cuq6, M. Delalonde3. 1. 1 CIAT (International Center for Tropical Agriculture), AA6713, Cali, Colombia 2 CIRAD (Centre de coopération internationale en recherche agronomique pour le développement, Persyst department, UMR QualiSud), 34398 Montpellier, France 3 UFR des Sciences Pharmaceutiques et Biologiques (Université Montpellier, UMR QualiSud), 15 avenue Charles Flahault, B.P. 14491, F-34093 Montpellier Cedex 5, France) 4 Universidad del Valle (UniValle), A.A. 25360, Cali, Colombia 5 Cassava and Starch Technology Research Unit (CSTRU), National Center for Genetic Engineering and Biotechnology (BIOTEC), Kasetsart University, Bangkok, Thailand 6 UMR 1208 Ingénierie des Agropolymères et Technologie Emergent IATE (INRA-Montpellier SupAgro), 2 place Pierre Viala, 34060 Montpellier, France * Corresponding author: Tel +57 (2) 4450000 Ext: 3296; E-mail: [email protected]. Department of Agricultural Biotechnology, Seoul National University, Seoul 08826, Republic of Korea Geum River Environmental Research Center, National Institute of Environmental Research, Okcheon gun 29027, Republic of Korea. 2. This study was aimed to develop an optimized and rapid multi-residue (400 pesticides in rice) method using gas and liquid chromatography-triple quadrupole mass spectrometry (GC-MS/MS and LC-MS/MS). For the sample preparation, citrate buffered QuEChERS (EN 15662) methodology was employed. The target analytes were extracted with acetonitrile and treated with magnesium sulfate, sodium chloride, trisodium citrate dehydrate and disodium hydrogencitrate sesquihydrate. The d-SPE (dispersive solid phase extraction) procedures were carried out with extracts before the analysis of GC-MS/MS (Electron impact ionization mode) and LC-MS/MS (Positive or negative electrospray ionization mode) without filtering procedure after high speed centrifugation (13,000 rpm) of d-SPE mixtures. LC-MS/MS analysis was performed using a gradient elution of water and methanol modified with formic acid and ammonium formate buffer. Detection in GC- or LC-MS/MS was carried out in scheduled selected reaction monitoring mode. To achieve the best specificity in GC-MS/MS, two different precursor ions per each compound were selected to produce product ion from each precursor on collisioninduced dissociation optimization. Pressure pulsed injection (2 μL, 40 psi) in GC system improved limit of detection significantly, compared with conventional injection. GC-MS/MS detected 192 compounds and LCMS/MS detected 217 compounds. When the final extracts was concentrated and re-dissolved with toluene, not only sensitivity of target analytes increased but also some pesticides showed better peak shape in chromatographic separation. Quantification of each analyte was performed by plotting matrix matched calibration curves at concentration ranging from 0.002 to 0.2 mg/kg. Correlation coefficients (R2) of calibration curves were >0.99 for all target compounds. Limit of quantitation was in the range of 0.001 to 0.050 mg/kg. To evaluate validity of the method developed in this study, recovery tests were carried out with un-contaminated organic rice samples at spiking levels of 0.01 and 0.05 mg/kg (n=3). At the fortification level 0.01 mg/kg, 80.881.3% of the pesticides analyzed satisfied the recovery criteria of 70-120% (RSD 20%). At higher fortification level of 0.05 mg/kg, 89.1-88.9% of the pesticides were in the criteria. Higher matrix effects (>137%) were observed in GC-MS/MS data while the LC-MS/MS data had relatively low matrix effects (< 21%). In conclusion, the method developed for this study demonstrated to be efficient and rapid in multi-residue analysis of rice. Keywords: pesticide multiresidue; GC-MS/MS; LC-MS/MS; rice. Gari is a key staple food in several Western African countries. It is a cassava traditional product, made through successive operations such as peeling, rasping, fermentation/pressing, sieving, and roasting (cooking/drying). In West Africa, there is a large variability of gari products, characterized by a large range of characteristics, depending on the process. Several works showed that rasping, fermentation, pressing and roasting operations are key steps that impact physico-chemical and sensory properties of gari. The objective of this work was to investigate the relationships between process, structure, and properties during the production of Gari. Relevant physicochemical characteristics of the product during the different steps of transformation of cassava into gari were measured. The hydro-textural and granulometric characteristics are followed at the same time to appreciate the impact of the successive operations of pressing/fermentation/sieving on the product qualities. The obtained results showed that time of fermentation didn’t have any impact on the final water content of the pressing cake. The granulometric analysis showed that the time of fermentation and the pressing did not change the particles size distribution. Indeed the fresh pulp obtained just after rasping and the fermented/pressed pulp had the same particles size distribution. This observation could be due to either (i) the presence of an excess of water that does not allow the agglomeration of the vegetal tissue pieces during sieving or to (ii) the reduction of the initial cell sizes during pressing. The projection on the hydro-textural diagram of the physicochemical characteristics concerning the different intermediate products, showed that cassava roots and all transformed pulps, were quasi-saturated with liquid (water). This observation highlights that the pressing operation counter-balance the hydro-textural differences generated during fermentation. Moreover, the results obtained in this work will contribute to propose a fine description of the product just before the roasting step. Keywords: Gari, cassava, hydro-textural, physicochemical characteristics. 227. 228.

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