Introduction

Green chilli peppers are a staple in Indian cuisine, celebrated for their versatility and nutritional benefits, including high levels of vitamins C, A, B6, and K. They are commonly used in tempering, pickles, and even raw. However, increased demand has led to a rise in pesticide use to protect crops from pests and weeds, potentially leaving harmful residues on the produce. This study was conducted to assess pesticide residues in green chillies and evaluate the potential health risks associated with their consumption.

Method

Pesticide residues in 100-gram green chilli samples were analysed using Gas Chromatography with Electron Capture Detection (GC-ECD). The procedure involved extracting the samples with acetone, followed by extraction of grains with an acetonitrile-water solution. The analytes were then partitioned into hexane, evaporated to dryness, and redissolved in hexane. The extract was then partitioned again with acetonitrile and cleaned on a deactivated Florisil column using 6% ethyl ether in hexane. Analyte concentrations were measured via GC-ECD and compared against calibration standards for accuracy.

Result

The analysis revealed a pyrethrin concentration of 4.5 mg/kg, which is significantly higher than the permissible limit of 0.01 mg/kg. This indicates an alarming overuse of pesticides in green chilli cultivation and the associated public health risks.

Concluding Statement

The findings underscore the need for continuous monitoring of pesticide residues in food products and stricter enforcement of food safety standards to protect public health. Exposure to excessive pesticide use in agriculture has far-reaching health consequences, including hormonal imbalances, weakened immune systems, and developmental issues in children. Chronic exposure to neurotoxic pesticides can lead to nervous system damage, respiratory diseases, cancer, and other long-term health conditions.