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Pesticide residues in chili pepper seeds and their transfer into the seed oil

고추씨 중 농약 잔류와 고추씨 기름으로 농약의 이행

  • Lee, Mi-Gyung (Department of Food Science and Biotechnology, Andong National University) ;
  • Kim, Jong Seong (Department of Food Science and Biotechnology, Andong National University)
  • 이미경 (국립안동대학교 식품생명공학과) ;
  • 김종성 (국립안동대학교 식품생명공학과)
  • Received : 2016.05.08
  • Accepted : 2016.06.08
  • Published : 2016.08.31

Abstract

A pesticide mix solution containing difenoconazole, lambda-cyhalothrin, and lufenuron was applied 3 times on field grown chili pepper at a fivefold overdose dilution concentration of the spray solution at a pre-harvest interval of 7 day. Difenoconazole, lambda-cyhalothrin, and lufenuron were detected at 4.43, 0.334, and 1.56 mg/kg, respectively, in raw chili pepper. Washing with water reduced the residue levels to 91.4, 94.3, and 85.3%, respectively. In dried chili pepper, the residues of difenoconazole, lambda-cyhalothrin, and lufenuron were 22.2 mg/kg (processing factor, Pf =5.01), 1.65 mg/kg (Pf =4.94), and 6.54 mg/kg (Pf =4.19). In the seeds, difenoconazole and lambda-cyhalothrin were not detected, and lufenuron was detected at 0.0075 mg/kg (n=1) and <0.005 mg/kg (n=2). Thus the pesticide residues in the seeds was negligible. In the seed oil, difenoconazole and lufenuron residues were 0.0263 and 0.0295 mg/kg, respectively (concentration factors=5.26 and 4.72). These concentration factors supported the theoretical concentration factor of 6.8, assuming that all of compound present in the seed are transferred into the oil.

Acknowledgement

Supported by : 안동대학교

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