Single-quad gas chromatography estimation of a few selected pesticides as residues in spices of the National Capital Region of Delhi

In India, spices play a vital role not only in enhancing the taste and flavor of food but also in offering medicinal properties that help reduce the risk of chronic diseases. However, the extensive and non-judicious use of pesticides in agricultural practices results in the presence of their metabolites in food commodities (fruits, vegetables, spices, cereals) and soil, leading to environmental contamination. Organochlorine (OC) and Synthetic Pyrethroid (SP) pesticides are commonly used for pest control but pose environmental and health risks. These compounds are known for their high toxicity, slow degradation, and bioaccumulation. The present study assessed pesticide residue (OC and SP) levels in 21 spice samples, representing eight condiments—cumin, coriander, chili, fenugreek, black pepper, mustard, ajwain, and dry ginger powder—collected from Delhi-NCR markets, using Gas Chromatography-Mass Spectrometry (GC–MS) and the QuEChERS method. Lambda-cyhalothrin (0.056–0.088 mg/kg), pendimethalin (0.059 mg/kg), γ-HCH (0.089 mg/kg), fenpropathrin (0.062 mg/kg), and hexaconazole (0.050 mg/kg) were detected in some samples. Specifically, cumin was contaminated with lambda-cyhalothrin and hexaconazole, coriander with cyfluthrin, fenugreek with lambda-cyhalothrin, mustard with pendimethalin, and ajwain with γ-HCH, hexaconazole, and lambda-cyhalothrin. Chili, black pepper, and ginger were free from residues. Average recoveries were 75–90% for ten organochlorine pesticides and 72–85% for seven synthetic pyrethroids, and the RSD% was below 5%. All detected residues were below the maximum residue limits set by FSSAI.