DETECTION OF IMIDACLOPRID RESIDUES IN SPINACH BY HPLC AND ITS EFFECT ON ANTIOXIDANT ACTIVITY

Imidacloprid is an insecticide for the control of green peach aphids on selected fruits and vegetables. Spinach (Spinacia oleracea) is used as a functional food for its wholesome nutritional, antioxidants and anti-cancer composition. In the present study, HPLC technique is applied to detect Imidacloprid residues in fresh Spinach, when treated with legal and illegal doses by some farmers. Samples of fresh bio-vegetables were bought and divided into three groups (blank, group treated with legal dose and group treated with illegal dose of Imidacloprid). Freeze-dried samples were extracted with ethyl acetate, filtered and evaporated till dryness. Interestingly, comparison of antioxidant activity of organic spinach sample (not exposed to pesticide) with treated samples (propylgallate positive control having 100% antioxidant activity) showed reduction of antioxidant activity for the treated samples (spinach sample with illegal dose) but slightly higher in spinach sample with legal dose. These results indicate a lower nutritional quality of the treated Spinach with illegal doses.