Characteristics and Residual Health Risk of Organochlorine Pesticides in Fresh Vegetables in the Suburb of Changchun, Northeast China

Abstract

In this study, eleven organochlorine pesticides (OCPs) in fresh vegetables in the Changchun suburb were investigated, and their potential health risks were evaluated. The average concentrations of OCPs in edible parts of vegetables were found in the following descending order: Σhexachlorocyclohexanes (ΣHCHs) (6.60 µg·kg−1) > Σdichlorodiphenyltrichloroethanes (ΣDDTs) (5.82 µg·kg−1) > ΣChlordanes (2.37 µg·kg−1) > heptachlor (0.29 µg·kg−1). Moreover, OCPs in different types of vegetables exceeded the maximum residue limits (MRLs), and the exceeding rates in various vegetables decreased in the following order: leafy vegetables (19.12%) > root vegetables (18.75%) > fruit vegetables (3.85%). The proportions of OCPs exceeding MRL in different vegetables were found in the following descending order: Welsh onion (22.50%) > radish (18.75%) > Chinese cabbage (14.29%) > pepper (6.90%) > cucumber (3.23%) > eggplant (2.94%) > tomato (2.78%). The sources’ identification results showed that DDTs in vegetables came mainly from newly imported technical DDTs and dicofol, while HCHs originated mainly from lindane. For both adults and children, the average target hazard quotients (avg. THQ) were all less than 1, and the average hazard index (avg. HI) values were 0.043 and 0.036, respectively. There were no significant health risks associated with OCP exposure for the inhabitants of the study area.

Review of scientific literature on available methods of assessing organochlorine pesticides in the environment

“… MATRIX No. OF COMPOUNDs LOD LOQ RECOVERY RSD INSTRUMENT/INSTRUMENTAL CONDITIONS/TOTAL RUN TIME REFERENCE Vegetables 11 0.07–0.18 76.21–93.51 4.76–11.1 GC-ECD: “Splitless, the initial temperature at 100 °C for 1 min, ramping to 190 °C at 12 °C/min, and held for 8 min, followed by continuous ramping to 250 °C at 3 °C/min, and held for 10 min” [ 290 ] Vegetable 10 0.0011 to 0.021 0.0013–0.034 95–110 HPLC: “40 % A at 70.1–75.0 min and 7 % A at 75.1–90.1 min. The column temperature was maintained at 30 °C” [ 291 ] Vegetables 20 0.01–0.08 0.03–0.24 88.6–102 <6 GC-MSD: “Splitless, Initial oven temperature was 150 °C, increase to 280 °C at 6 °C/min and final temperature was 300 °C” [ 292 ] Leafy vegetable(spinach, lettuce, oilseed rape, cabbage 8 0.15–0.32 0.45–0.96 78.6–107.7 1.1–7.5 GC-MS: “Splitless, the oven temperature program was set as follows: 50 °C as initial temperature, maintained for 1 min, raised to 200 °C at 20 °C/min, raised to 230 °C at 5 °C/min, and maintained for 5 min, raised to 280 °C at 10 °C/min, and held for 1 min.…”

Regional Variations in Pesticide Residue Detection Rates and Concentrations in Saudi Arabian Crops

“…Among the compounds examined, levels of cypermethrin were the most abundant. Lastly, vegetables had a significantly higher aggregate concentration of residues than fruits, and this was expected, since vegetables (leafy ones in particular) are physiologically more prone to pesticide pollution than fruit crops [ 19 , 20 ]. The differences in residue concentrations can be partially explained by the differences in the persistence and dissipation rates of these residues, as well as weather conditions.…”

“…In Dhaka, Bangladesh, pesticide residues and OCPs, in particular, have been detected in 45% of vegetables and 40% of fruits examined, much lower than the detection rate observed in the present study [ 21 ]. In Changchun, Northeast China, the pesticides detection rate was also lower at 47–71% [ 20 ]. A 2011 study in Accra metropolis, Ghana, revealed that 51% of the fruits and vegetables analyzed gave results of traces of pesticide residues.…”

Microbial Detoxification of Residual Pesticides in Fermented Foods: Current Status and Prospects

“…Another study found OCP residues in 11 types of vegetable oils: olive, corn, colza, camellia, peanut, soybean, linseed, blend, sunflower, and rice, with the highest concentration of OCPs found in sesame oil samples [ 25 ]. Multiple OCPs pesticide residues above the MRLs (HCHs; Drins; Heptachlor; Chlordane; DDT) were found in vegetable samples of tomato, cabbage, cucumber, carrot, eggplant, watermelon, and lettuce [ 26 , 27 , 28 ]. In China, OCP contaminations of Chinese cabbage and Welsh onion mainly originate from new inputs of lindane, while eggplant, pepper, cucumber, and radish accumulate historical residues of lindane in soil [ 28 ].…”

“…Multiple OCPs pesticide residues above the MRLs (HCHs; Drins; Heptachlor; Chlordane; DDT) were found in vegetable samples of tomato, cabbage, cucumber, carrot, eggplant, watermelon, and lettuce [ 26 , 27 , 28 ]. In China, OCP contaminations of Chinese cabbage and Welsh onion mainly originate from new inputs of lindane, while eggplant, pepper, cucumber, and radish accumulate historical residues of lindane in soil [ 28 ]. The milk samples containing residues of DDT, DDE, dieldrin, Ɣ-HCH, α-endosulfan, β-endosulfan, and endosulfan sulfate are derived from animals contaminated by feeding [ 29 , 30 ].…”