Comprehensive Dissipation of Azadirachtin in Grapes and Tomatoes: The Effect of and Tentative Identification of Unknown Metabolites.

J Agric Food Chem

Department of Chemistry and Physics, Analytical Chemistry Area, Agrifood Campus of International Excellence ceiA3, University of Almería Research Centre for Agricultural Food Biotechnology (CIAIMBITAL), Carretera de Sacramento s/n, E-04120 Almería, Spain.

Published: March 2023

Neem oil is a biopesticide normally applied together with () However, neither its dissipation nor the influence of has been previously evaluated. In this study, dissipation of neem oil was investigated when it was applied alone or together with at 3 and 22 °C. A methodology involving solid-liquid extraction and liquid chromatography-high-resolution mass spectrometry was developed for that purpose. The method was validated obtaining recoveries from 87 to 103%, with relative standard deviations lower than 19% and limits of quantification from 5 to 10 μg/kg. Azadirachtin A (AzA) dissipation was fit to a single first order, being faster when neem oil was applied together with and at 22 °C (RL = 12-21 days) than alone and at 3 °C (RL = 14-25 days). Eight related compounds were found in real samples with similar dissipation curves compared to AzA, and five unknown metabolites were identified in degraded samples, with increasing concentrations during parent compound degradation.

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http://dx.doi.org/10.1021/acs.jafc.2c07077DOI Listing

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