Assessment of pesticide residues and nutrient levels in some vegetable samples

Abstract

The human diet relies heavily on vegetables as a source of nutrients. Vegetable consumption has increased due to changing lifestyles and the need to maintain health. Pesticide residues in vegetables are now a major global concern. Consumers might be at risk for health problems if they consume vegetables that have residual pesticide levels exceeding their individual maximum residue limits (MRL). Thus, to know the extent of residual contamination, there is a need to explore pesticide remainders in vegetables. However, pesticides are harmful to human health and the environment. It is essential to predict the level of pesticides in different vegetables to secure the human health and save the environment. The current research was designed based on four market samples such as: Potol or pointed gourd (Trichosanthes dioica), Korola or bitter gourd (Momordica charantia), Tomato (Solanum lycopersicum), Kacha morich or Green chili (Capsicum frutescens) and Phulcopi or cauliflower (Brassica oleracea var. botrytis) collected from two districts of Bangladesh to determine the level of residual pesticides.