Detection of pyridaben residue levels in hot pepper fruit and leaves by liquid chromatography–tandem mass spectrometry: effect of household processes |
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| Authors: | Sung‐Woo Kim A. M. Abd El‐Aty Md. Musfiqur Rahman Jeong‐Heui Choi Ok‐Ja. Choi Gyu‐Seek Rhee Moon‐Ik Chang Heejung Kim Morad D. N. Abid Sung Chul Shin Jae‐Han Shim |
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| Affiliation: | 1. Biotechnology Research Institute, College of Agriculture and Life Sciences, Chonnam National University, Buk‐gu, Gwangju, Republic of Korea;2. Department of Pharmacology, Faculty of Veterinary Medicine, Cairo University, Giza, Egypt;3. Department of Veterinary Pharmacology and Toxicology, College of Veterinary Medicine, Konkuk University, Kwangjin‐gu, Seoul, Republic of Korea;4. Department of Food and Cooking Science, Sunchon National University, Jellanam‐do, Republic of Korea;5. Pesticide and Veterinary Drug Residue Division, National Institution of Food and Drug Safety Evaluation, Cheongwon‐gun, Chungcheongbuk‐do, Republic of Korea;6. Department of Immunology, Tongji Medical College, Huazhong University of Science and Technology, Wuhan;7. Research Institute of Life Science and Department of Chemistry, Gyeongsang National University, Jinju, Republic of Korea |
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| Abstract: | Following quick, easy, cheap, effective, rugged and safe (QuEChERS) and LC/MS/MS analysis, pyridaben residual levels were determined in unprocessed and processed hot pepper fruit and leaves. The linearities were satisfactory with determination coefficients (R2) in excess of 0.995 in processed and unprocessed pepper fruit and leaves. Recoveries at various concentrations were 79.9–105.1% with relative standard deviations ≤15%. The limits of quantitation of 0.003–0.012 mg/kg were very low compared with the maximum residue limits (2–5 mg/kg) set by the Ministry of Food and Drug Safety, Republic of Korea. The effects of various household processes, including washing, blanching, frying and drying under different conditions (water volume, blanching time and temperature) on residual concentrations were evaluated. Both washing and blanching (in combination with high water volume and time factor) significantly reduced residue levels in hot pepper fruit and leaves compared with other processes. In sum, the developed method was satisfactory and could be used to accurately detect residues in unprocessed and processed pepper fruit and leaves. It is recommended that pepper fruit/leaves be blanched after washing before being consumed to protect consumers from the negative health effects of detected pesticide residues. Copyright © 2014 John Wiley & Sons, Ltd. |
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| Keywords: | pyridaben hot pepper fruit leaves QuEChERS tandem mass spectrometry household processing |
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