Green Spectrophotometric Determination of Organophosphate in Selected Fruits and Vegetables

Table 9

Assessment of GAPI for the proposed method.

S. N		Category	Proposed method
I	Sample preparation
1	Collection	UV	Green
2	Preservation	None	Green
3	Transport	None	Green
4	Storage	None	Green
5	Type of method: Direct or indirect	Simple procedures	Yellow
6	Scale of extraction	Simple extraction using ethanol	Green
7	Solvents/reagents used	Green solvents	Yellow
8	Additional treatments	None	Green
9	Reagent and solvents amount	<10 mL	Green
10	Health hazard	None	Green
11	Safety hazard	Bromine water was used very less so that flammability will be negligible	Green
II	Instrumentation
12	Energy	UV consumes ≤0.1 kWh per sample	Green
13	Occupational hazard (OH)	None	Green
14	Waste	Waste generated by the proposed method was 1–10 mL	Yellow
15	Waste treatment	Low degradation	Yellow

Additional mark: quantification ring in the middle of GAPI: procedure for quantification.