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Vegetables are plants parts such as red pepper, cucumber, tomato, and onions which we eat in various forms. Vegetables provide vitamins, proteins, carbohydrate minerals and various other essential component and such compound plays a significant role in human nutrition and inhibit the pathogenesis of various diseases. Moreover, vegetable are rich source of antioxidant and antioxidant potentiality of vegetables shows pivotal role in health management through scavenging the free radical. Increasing industrial and agricultural uses of heavy metals have led to an exponential increase in the concentration of such materials in soil and water, and then in a range of food sources, resultant in passage to humans through consumption, inhalation, and direct skin contact 1,2. Pesticides are substances or mixtures of substances that are principally used in agriculture or in public health protection programs in order to protect plants from pests, weeds or diseases, and humans from vector-borne diseases3. Besides, pesticides may enter the body through various ways depending on species, metabolic individualities, and susceptibility to toxins4. Recent finding evidences that the ability of pesticides to act as endocrine disruptors, causative of various adverse effects related with reproductive and developmental toxicity5-10. Moreover, the high level of pesticides causes various types of pathogenesis including abnormality of nerve conductions and renal problem even at short-term exposure whereas long-term exposure causes asthma; depression and anxiety and various types of cancer.

Pesticide Residue Measurement in Commonly Used Vegetables Using the QuEChERS Method