Pesticide residues in vegetables produced in rural south-western uganda

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dc.contributor.authorNgabirano, Hannington
dc.contributor.authorBirungi, Grace
dc.date.accessioned2022-12-29T11:04:44Z
dc.date.available2022-12-29T11:04:44Z
dc.date.issued2021
dc.description.abstractThis study investigated seven pesticides in vegetables produced in rural South-western Uganda to determine their suitability for human consumption. Pesticide residue concentrations (ppm) were determined using QuEChERS method, LC–MS/MS, GC-MS/MS and UV-Vis. Cypermethrin, dimethoate, metalaxyl, profenofos, malathion, dichlorvos and mancozeb concentrations detected in sprayed samples ranged between 0.00403 to 0.05350, 0.17478 to 62.60874, 0.12890 to 3.55681, 0.00107 to 0.59722, 0.03144 to 0.63328, 0.00240 to 0.34102 and 0.00001 to 0.00244, respectively. The residues exceeded MRLs in sprayed samples (59.52 %), unsprayed samples (18 %) and market samples (8 %). The quality index of the market vegetables was found to be optimal (14.29 %), good (75 %), adequate (3.57 %) and inadequate (14.29 %). Pesticide residues may lower food quality and pose risk to human health. Therefore, regulation and monitoring pesticide residues in vegetables produced in south-western Uganda in order to avoid harmful effects on human health would be paramount.en_US
dc.identifier.citationNgabirano, H., Birungi, G., Pesticide residues in vegetables produced in rural southwestern uganda, Food Chemistry (2021), doi: https://doi.org/10.1016/j.foodchem.2021.130972en_US
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2021.130972
dc.identifier.urihttps://nru.uncst.go.ug/handle/123456789/6730
dc.language.isoenen_US
dc.publisherFood Chemistryen_US
dc.subjectPesticide residuesen_US
dc.subjectQuEChERS methoden_US
dc.subjectKabale Districten_US
dc.titlePesticide residues in vegetables produced in rural south-western ugandaen_US
dc.typeArticleen_US
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