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http://dx.doi.org/10.9721/KJFST.2016.48.4.317

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

Lee, Mi-Gyung (Department of Food Science and Biotechnology, Andong National University)
Kim, Jong Seong (Department of Food Science and Biotechnology, Andong National University)
Publication Information
Korean Journal of Food Science and Technology / v.48, no.4, 2016 , pp. 317-322 More about this Journal
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.
Keywords
pesticide residue; chili pepper seed oil; lambda-cyhalothrin; difenoconazole; lufenuron;
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Times Cited By KSCI : 10  (Citation Analysis)
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