TABLE 5.

Analytical features comparison of the proposed method with reported methods.

Vegetable	Technique (Extraction/Analysis)	LOD/LOQ (μg/kg)	Recovery (%)	Origin/References
Potato, Cabbage, Cauliflower, Tomato, Brinjal, Cucumber, Pea, Okra, Capsicum, Green chili, Coriander leaf, and Spinach	QuEChERS-DLLME/GC-MS	1.0–10/5.0–34	87–106	India Rai et al., 2016
Spinach, and Potato	QuEChERS-dSPE/GC-MS/MS	-/<10	70–120	Korea Lee et al., 2017
Cucumber	HS-SPME/GC-ECD	0.11/0.77	81–106	China Wu et al., 2016
Potato, Cabbage, Cauliflower, Carrot, Garlic, Broccoli, Leek, Celery, Ginger, Peas, Bean, and Lettuce	QuEChERS-dSPE/LC-MS/MS	0.1–1/0.5–5	77–110	India Narenderan et al., 2019
Potatoes	QuEChERS-dSPE/UHLC-MS/MS	0.4–1.0/2.0–5.0	81–113	China Chen et al., 2018
Potatoes	QuEChERS-dSPE/HPLC-DAD	0.9/2.7	86–90	Saudi Arabia Abd-Alrahman and Almaz, (2016)
Tomato, and Cucumber	SFE-MSPE/HPLC-UV	0.1/3.3	91–99	Iran Bagheri et al., 2016
Eggplant, Capsicum, Apple gourd, Cauliflower, and Sponge gourd	MSPD/HPLC-UV	1.12–1.61/3.73–5.36 a	88.5–116.9	This study, Pakistan

^a Indicated the concentration in μg/mL.