Abstract
In order to assess the extent and fate of imidacloprid residues, the present research project was designed. Vegetables (cucumber and bell pepper) were collected from a supervised farmer's field. Fresh vegetables were dipped in organic acid solutions such as acetic acid (1.5, 3.0, 6.0, and 9.0%), citric acid (1.5, 3.0, 6.0, and 9.0%), and their combination (50:50 each) for 5 min. Imidacloprid residue level was determined before and after dipping in organic acids through high-performance liquid chromatography. The pesticide residue level was in the range of 0.12 +/- 0.04 to 1.92 +/- 0.04 mg/kg and 0.52 +/- 0.02 to 1.89 +/- 0.06 mg/kg in cucumber and bell pepper, respectively. The highest reduction of imidacloprid residue level was found after washing with 9% citric acid solution (93.75%) followed by a mixture of citric acid and acetic acid (1.5% each) solution (91.14%), and the lowest value was found in the mixture of citric acid and acetic acid (0.75% each) solution (48.43%) in cucumber. Likewise, in bell pepper, maximum decrease in imidacloprid content was revealed with 9% citric acid (72.48%), followed by 9% acetic acid (68.78%), and the least was observed with the mixture of citric acid and acetic acid (0.75% each) solution (11.64%). Dietary intake assessment of the pesticide residue was estimated according to the maximum permissible intake of imidacloprid, which is 3.78 mg/person/day. Dipping significantly reduced the amount of maximum permissible intake and ranged from (1.01 to 8.40 and 10.34 to 33.23 mg/kg of body weight/day) in cucumber and bell pepper, respectively. Organic acids dipping significantly reduced the imidacloprid content up to 80% in cucumber and bell pepper.