Health Risk Assessment of Organophosphate Pesticidal Residue in Selected Daily Consumed Vegetables in Akure Metropolis

International Journal of Research and Scientific Innovation (IJRSI) | Volume VIII, Issue XII, December 2021 | ISSN 2321–2705

Health Risk Assessment of Organophosphate Pesticidal Residue in Selected Daily Consumed Vegetables in Akure Metropolis

Abata E.O
Department of Chemistry, School of Physical Sciences, Federal University Technology, Akure, Ondo State, Nigeria

Abstract: Farmers highly depend on chemical pesticides in recent farming practices to ensure expected yield is met, and organophosphates pesticides has been the common pesticides used on fruits and vegetables, this pesticide’s instruction are not dully followed by farmers. Thereby the possibility of residue of these pesticides will continually be a concern. Acceptable daily intake values are being set by WHO and Food and Drug Agency using Cordex, and also the maximum residual limits of each pesticides in each fruit and vegetables to ensure safe level is maintained. But the farmers might not be informed about the possibility of the dangers of long-term exposure to the pesticide. This study shows the concentration level of organophosphate residue in fruits eaten almost every day in relation to the health risk values. The concentration ranges from Fenamiphos with a mean concentration of 0.08mg/kg showing the lowest while bromophos-methyl showed a mean concentration of1.136mg/kg as the highest mean concentration followed by azinfos-methyl with a mean concentration of 1.056mg/kg, then Chlorpyrifos with mean concentration of 1.046mg/kg. Bromophos-ethyl was only detected in tomatoes and onions, Etrimfos was not detected in carrot and carrot has the least pesticides summation of the detected pesticide while garden egg sample shows the highest concentration summation followed by tomato, a daily consumed vegetable/fruit in the southern part of Nigeria. It also revealed that the health risk index for children is of concern than other population therefore cooking these vegetable and fruits is recommended to greatly lower the residues.

Keywords: Vegetables, Organophosphate, Pesticides, Health Risk, Principal Component Analysis.

I. INTRODUCTION

Food is essential and it is part of life itself and thus as become a major contributor to life sustenance, with different type of food, the consumption of fruits and vegetables is increasing. These class of food is considered rich in vitamins, minerals and dietary fiber and has been favoured among nutritionist to be taken regularly. When vegetables are included in diet, it has led to reduction of the possibility of chronic ailments such as cancer, stroke and cardiovascular disease. (Leon2011). But the production of these classes of food involve the use of chemicals such as for protection against pest and diseases, fertilizers to ensure good yield per harvest. Pesticides may be regarded as economical and effective substances or mixture of substances used to prevent, repel and destroy any pest (EPA 2021).

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