This study was carried out to investigate residual characteristics of eco-friendly agro-material azadirachtin in red pepper and calculate its processing factors by drying. Commercial azadirachtin (0.5% SL) was diluted 1,000 times with water and then applied at a rate of 2,000 L/ha at two independent treatment plots where the test material was sprayed once and twice at an interval of seven days. Red pepper fruits were harvested at 0, 1, 3, 5 and 7 days after last spray. The collected samples were dried using a dry oven at 60? for 36 hours until the water content in samples reached 14% or less. Azadirachtin in fresh and dried red pepper was analyzed with an HPLC-DAD after purification using a Silica SPE cartridge. Limits of detection (LODs) of azadiractin A and B were at 0.02 mg/kg in both fresh and dried red peppers. The recoveries of azadirachtin A and B were 70.07-75.96 and 80.49-93.43% for fresh red pepper and 72.19-85.41and 76.69-82.98% for dried red pepper, respectively. The residual concentrations of azadirachtin A in fresh and dried red pepper ranged from less than 0.02 to 0.06 and from less than 0.02 to 0.07 mg/kg, respectively. Also, residual concentration of azadirachtin B in fresh red pepper ranged from less than 0.02 to 0.04 mg/kg and that in dried red pepper was less than 0.02 mg/kg. Processing and reduction factors of azadirachtin A were from 0.81 to 1.28 and 0.15 to 0.30, respectively. However, in case of azadirachtin B, processing and reduction factors could not be calculated because no residue was detected in dried red pepper.

Residual characteristics and processing factors of eco-friendly agro-material azadirachtin in red pepper

248th National Meeting (2014)

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