## 1 Introduction  
Herbicides are chemical compounds widely used in modern agriculture to boost productivity by preventing weed growth, thus ensuring crops receive sufficient nutrients,water, and sunlight for optimal growth [1]. Despite the development of many herbicides, several were later banned due to their harmful effects on the environment and human health [2; 3], contributing to global pollution (air, soil, groundwater, and food) [4]. Glyphosate [\(N\)-phosphonomethyl-glycine, GLYP] is a broad-spectrum, post-emergent, and systemic herbicide employed for weed control, characterized by high efficacy, ease of application, and cost-effectiveness [2; 3], which can be applied to a variety of crops, including soybeans, wheat, cotton, and maize, among others [5; 6]. Furthermore, its utilization has increased up to 100-fold since its introduction in the 1970s, and it is projected that between 740 and 920 thousand tons per annum will be applied by 2025 [7; 8]. Nonetheless, the use of genetically modified or transgenic crops resistant to GLYP has further promoted its use, where GLYP is commercially available in both liquid and solid forms, enabling direct application without damage to these crops [9; 10]. However, its extensive use has raised concerns about its potential adverse effects (direct or indirect) on human health [11]. The carcinogenic potential of GLYP has been a subject of significant scientific debate. In this context, the International Agency for Research on Cancer (IARC) of the World Health Organization (WHO) classified GLYP as a probable carcinogen (Group 2A) in 2015 [12]. Conversely, in 2016, the Joint FAO/WHO concluded that GLYP did not represent a genotoxic or carcinogenic risk in rats [13; 14]. Similarly, the European Food Safety Authority (EFSA) and the European Chemicals Agency (ECHA) consider that GLYP does not pose a significant risk to human health in terms of cancer [15], and established an acceptable daily intake (ADI) of GLYP-based herbicides of 0.5 mg/kg body weight per day, and acceptable occupational exposure level of 0.1 mg/kg bd per day [16]. On the other hand, it was determined that no risk exists if the maximum daily intake remains within 1 mg/kg of body weight [17], or used according to the specific label use [18]. However, scientific evidence supports the IARC classification and has highlighted the role of GLYP in carcinogenesis [19; 20] and other health conditions such as kidney damage, mental and neurological diseases, and reductions in sperm motility [16]. Additionally, due to the widespread application of GLYP in agriculture, the presence of its residues and their by-products such as aminomethylphosphonic acid (AMPA) in soil, water, and foods is prevalent [18]. AMPA is a chemical compound derived from the degradation of glyphosate; it is more toxic and persistent than glyphosate [4]. These residues can remain in treated crops and transfer to processed foods, increasing consumer exposure. The occurrence of GLYP and AMPA residues in foods raises significant food safety and public health concerns, particularly regarding chronic exposure to low levels of this herbicide [17]. The evaluation of GLYP levels in foods has become an essential task to ensure safety and protect public health due to the cumulative risk of GLYP residues [21]. The detection and quantification of GLYP and AMPA in foods present significant challenges due to the complexity of food matrices and the low concentrations in which they may be present [18]. Food matrices exhibit considerable variation in composition and physicochemical characteristics, which can influence the efficiency of extraction and analysis [2; 22]. The complexity of food matrices requires efficient extraction methods that can separate GLYP and AMPA from other food components. In this context, the extraction of GLYP and AMPA from food matrices is the first critical step in their analysis and quantification, followed by cleanup strategies.