Heavy metals in vegetables sold in the local market in Jordan
| Autor: | Tareq M. Osaili, Sukiena K Jarrar, Ibrahim M. Makhadmeh, Abbas F Al Jamali, Mohammad Taha |
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| Rok vydání: | 2016 |
| Předmět: |
Adult
Wet weight United Nations Daily intake chemistry.chemical_element Food Contamination 010501 environmental sciences Toxicology World Health Organization 01 natural sciences Diet Surveys Plant Roots Arsenic 0404 agricultural biotechnology Metals Heavy Vegetables media_common.cataloged_instance Humans European Union European union Inductively coupled plasma mass spectrometry Flowering Tops 0105 earth and related environmental sciences media_common No-Observed-Adverse-Effect Level Jordan biology Spectrophotometry Atomic Public Health Environmental and Occupational Health Heavy metals 04 agricultural and veterinary sciences biology.organism_classification Food Inspection 040401 food science Diet Plant Leaves Horticulture Plant Tubers chemistry Environmental chemistry Spinach Environmental Pollutants Food Science Food contaminant |
| Zdroj: | Food additivescontaminants. Part B, Surveillance. 9(3) |
| ISSN: | 1939-3229 |
| Popis: | Heavy metals (As, Cd, Co, Cr, Cu, Mn, Ni, Pb and Zn) in various vegetables (cabbage, green onion, lettuce, parsley, rocket, spinach, carrot, onion, potato and cauliflower) from the market in Jordan were measured using inductively coupled plasma-mass spectrometry. As, Cd, Co, Cr, Cu, Mn, Ni, Pb and Zn ranged from 0.009-0.275 mg kg(-1) wet weight, 0.004-0.060 mg kg(-1), 0.003-0.401 mg kg(-1), 0.105-3.51 mg kg(-1), 0.15-1.15 mg kg(-1), 0.93-14.39 mg kg(-1), 0.044-0.702 mg kg(-1), 0.072-0.289 mg kg(-1) and 2.23-6.65 mg kg(-1), respectively. Parsley, followed by spinach, contained the highest concentration of heavy metals. Onion contained high levels of toxic heavy metals. The content of Cu in parsley and spinach and Pb in onion exceeded the Codex limits. However, the daily intake of heavy metals from the tested vegetables was lower than the maximum limits for allowable intake. |
| Databáze: | OpenAIRE |
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