Assessing the Quality of Burkina Faso Soybeans Based on Fatty Acid Composition and Pesticide Residue Contamination
Soybean is widely used in the food industry because of its high fatty acid and protein content. However, the increased use of pesticides to control pests during cultivation, in addition to being a public health concern, may influence the nutritional quality of soybeans. This study aimed to assess th...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-09-01
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| Series: | Molecules |
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| Online Access: | https://www.mdpi.com/1420-3049/27/19/6260 |
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| author | Elisabeth Rakiswendé Ouédraogo Kiessoun Konaté Abdoudramane Sanou Hemayoro Sama Ella Wendinpuikondo Rakèta Compaoré Oksana Sytar Adama Hilou Marian Brestic Mamoudou Hama Dicko |
| author_facet | Elisabeth Rakiswendé Ouédraogo Kiessoun Konaté Abdoudramane Sanou Hemayoro Sama Ella Wendinpuikondo Rakèta Compaoré Oksana Sytar Adama Hilou Marian Brestic Mamoudou Hama Dicko |
| author_sort | Elisabeth Rakiswendé Ouédraogo |
| collection | DOAJ |
| description | Soybean is widely used in the food industry because of its high fatty acid and protein content. However, the increased use of pesticides to control pests during cultivation, in addition to being a public health concern, may influence the nutritional quality of soybeans. This study aimed to assess the nutritional quality of soybeans with respect to fatty acid profile and pesticide residue contamination. The levels of fatty acids and pesticides in soybean varieties G196 and G197 were determined by gas chromatography and by the QuEChERS method, respectively. The results showed a significant variation in the quantitative and qualitative fatty acid composition of the two varieties, with 18.03 g/100 g and 4 fatty acids detected for the G196 variety and 21.35 g/100 g and 7 fatty acids for the G197 variety, respectively. In addition, 12 active pesticide compounds were found, and among them, imazalil, quintozene, cyfluthrin and lindane exceeded their maximum limits. The G197 variety had a better nutritional profile compared to G196. The profile of fatty acids and the content of pesticide residues were used as important determinants for soybean utilization in human nutrition. |
| first_indexed | 2024-03-09T21:26:07Z |
| format | Article |
| id | doaj.art-e6ad2668e2084a608e19ab634c1661e7 |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-03-09T21:26:07Z |
| publishDate | 2022-09-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-e6ad2668e2084a608e19ab634c1661e72023-11-23T21:08:24ZengMDPI AGMolecules1420-30492022-09-012719626010.3390/molecules27196260Assessing the Quality of Burkina Faso Soybeans Based on Fatty Acid Composition and Pesticide Residue ContaminationElisabeth Rakiswendé Ouédraogo0Kiessoun Konaté1Abdoudramane Sanou2Hemayoro Sama3Ella Wendinpuikondo Rakèta Compaoré4Oksana Sytar5Adama Hilou6Marian Brestic7Mamoudou Hama Dicko8Laboratory of Biochemistry, Biotechnology, Food Technology and Nutrition (LABIOTAN), Department of Biochemistry and Microbiology, University Joseph KI-ZERBO, Ouagadougou 09 B.P. 848, Burkina FasoLaboratory of Biochemistry, Biotechnology, Food Technology and Nutrition (LABIOTAN), Department of Biochemistry and Microbiology, University Joseph KI-ZERBO, Ouagadougou 09 B.P. 848, Burkina FasoLaboratory of Biochemistry, Biotechnology, Food Technology and Nutrition (LABIOTAN), Department of Biochemistry and Microbiology, University Joseph KI-ZERBO, Ouagadougou 09 B.P. 848, Burkina FasoLaboratory of Biochemistry, Biotechnology, Food Technology and Nutrition (LABIOTAN), Department of Biochemistry and Microbiology, University Joseph KI-ZERBO, Ouagadougou 09 B.P. 848, Burkina FasoLaboratory of Biochemistry, Biotechnology, Food Technology and Nutrition (LABIOTAN), Department of Biochemistry and Microbiology, University Joseph KI-ZERBO, Ouagadougou 09 B.P. 848, Burkina FasoInstitute of Plant and Environmental Sciences, Slovak Agricultural University in Nitra, 94976 Nitra, SlovakiaLaboratory of Biochemistry and Chemistry Applied (LABIOCA), University Joseph KI-ZERBO, Ouagadougou 09 B.P. 848, Burkina FasoInstitute of Plant and Environmental Sciences, Slovak Agricultural University in Nitra, 94976 Nitra, SlovakiaLaboratory of Biochemistry, Biotechnology, Food Technology and Nutrition (LABIOTAN), Department of Biochemistry and Microbiology, University Joseph KI-ZERBO, Ouagadougou 09 B.P. 848, Burkina FasoSoybean is widely used in the food industry because of its high fatty acid and protein content. However, the increased use of pesticides to control pests during cultivation, in addition to being a public health concern, may influence the nutritional quality of soybeans. This study aimed to assess the nutritional quality of soybeans with respect to fatty acid profile and pesticide residue contamination. The levels of fatty acids and pesticides in soybean varieties G196 and G197 were determined by gas chromatography and by the QuEChERS method, respectively. The results showed a significant variation in the quantitative and qualitative fatty acid composition of the two varieties, with 18.03 g/100 g and 4 fatty acids detected for the G196 variety and 21.35 g/100 g and 7 fatty acids for the G197 variety, respectively. In addition, 12 active pesticide compounds were found, and among them, imazalil, quintozene, cyfluthrin and lindane exceeded their maximum limits. The G197 variety had a better nutritional profile compared to G196. The profile of fatty acids and the content of pesticide residues were used as important determinants for soybean utilization in human nutrition.https://www.mdpi.com/1420-3049/27/19/6260soybeanfatty acidpesticides residuesLMRs |
| spellingShingle | Elisabeth Rakiswendé Ouédraogo Kiessoun Konaté Abdoudramane Sanou Hemayoro Sama Ella Wendinpuikondo Rakèta Compaoré Oksana Sytar Adama Hilou Marian Brestic Mamoudou Hama Dicko Assessing the Quality of Burkina Faso Soybeans Based on Fatty Acid Composition and Pesticide Residue Contamination Molecules soybean fatty acid pesticides residues LMRs |
| title | Assessing the Quality of Burkina Faso Soybeans Based on Fatty Acid Composition and Pesticide Residue Contamination |
| title_full | Assessing the Quality of Burkina Faso Soybeans Based on Fatty Acid Composition and Pesticide Residue Contamination |
| title_fullStr | Assessing the Quality of Burkina Faso Soybeans Based on Fatty Acid Composition and Pesticide Residue Contamination |
| title_full_unstemmed | Assessing the Quality of Burkina Faso Soybeans Based on Fatty Acid Composition and Pesticide Residue Contamination |
| title_short | Assessing the Quality of Burkina Faso Soybeans Based on Fatty Acid Composition and Pesticide Residue Contamination |
| title_sort | assessing the quality of burkina faso soybeans based on fatty acid composition and pesticide residue contamination |
| topic | soybean fatty acid pesticides residues LMRs |
| url | https://www.mdpi.com/1420-3049/27/19/6260 |
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