Levels of Organochlorinated Pesticide Residues in Vegetables

Abstract

ABSTRACTContamination of soil and crops with organochlorine pesticide (OCP) residues is a public health problem. This study was conducted to assess residue levels of dichlorodiphenyltrichloroethane (DDT), hexachloro-cyclohexane (HCH), endosulfan, aldrin, and dieldrin in tissues of eggplant (Solanum melongena L., cv. GJB-3), potato (S. tuberosum L., cv. Kufri Chandramukhi), tomato (S. lycopersicum L., cv. Gujarat Tomato-2), onion (Allium cepa L., cv. Pusa White Round), beet (Beta vulgaris L., cv. Detroit dark red), spinach (Spinacia oleracea L., cv. Pusa Bharati), and cabbage (Brassica oleracea L., cv. Pusa Ageti). Total concentrations of OCP residues ranged from 0.31 to 109.03 μg·kg−1 (wet weight). All samples had some contamination of 1, or more, OCP residues. Mean concentrations of ΣDDT, ΣHCH, Σendosulfan, Aldrin, and dieldrin over all vegetables were 27.01 ± 2.67, 23.13 ± 3.92, 9.97 ± 1.83, 1.43 ± 0.79, and 1.06 ± 0.37 μg·kg−1 (wet weight), respectively. The maximum OCP residue accumulation was in root vegetables, followed by leafy and fruit vegetables. Levels of OCP residues were below the recommended maximum residue limits set by the European Commission and Indian government except for levels for dieldrin, making the vegetables unsafe for human consumption.