Field incurred endosulfan residues in fresh and processed vegetables and dietary intake assessment

Abstract

Mitigation in endosulfan residues was determined in spinach, cauliflower, potato, brinjal, tomato, and okra by using different techniques. The endosulfan residues were determined in 66 samples of different vegetables, and it was found that the highest endosulfan residues (mg kg-1) were at the raw stage in okra (1.71), brinjal (1.50), and spinach (1.16), respectively. The residue of endosulfan was lowest in potato (0.130) mg kg-1. Washing reduced the endosulfan residue from 15 to 28%, peeling reduced it from 60 to 67%, and cooking further lowered it from 18 to 31% in all vegetables. Dietary intake assessment revealed that only samples of okra exceeded the maximum permissible intake value at the raw stage, whereas all the other samples were below maximum permissible intake value, although some were exceeding the maximum residue limits at the raw stage. Copyright © Taylor and Francis Group, LLC.