Risk Assessment of the Heavy Metals Contents in Ready-to-eat Vegetables in Distributed Brands at the Supply Level of Sales Centers in Tehran, Iran

Mahdieh Mostafidi(1), Faezeh Shirkhan(2), Maryam Tamaskani Zahedi(3), Parisa Ziarati(4), Bernhard Hochwimmer(5),

(1) Islamic Azad University, Tehran, Iran
(2) Islamic Azad University, Tehran, Iran
(3) Islamic Azad University, Tehran, Iran
(4) Islamic Azad University, Tehran, Iran
(5) Geologists: Mineral Exploration; Mining; Environmental Geology, Albury, Australia


Increasing the world's population and reducing food security and individual requirements for fiber-rich foods have increased the consumption of fruits and vegetables. On the other hand, during the preparation and processing of these materials, it is possible to enter chemical contaminants, hence heavy metals are considered as one of the most important contaminations in fruits and vegetables. Therefore, due to the lack of studies in ready-to-eat vegetable samples, this study aims to evaluate the levels of lead, cadmium, and nickel in ready-to-eat vegetable, which were randomly collected from valid sales centers in Tehran market level. In ready-to-eat packaged vegetable samples, two groups of leafy and Tuber vegetables were investigated, which included cress, leek, mint, parsley, basil, scallion, and radish. Inductively Coupled Plasma-Optical Emission Spectrometer (ICP-OES) method was used to analyze the concentration of these elements. Analy­sis of Variance test were used for analysis of the variances. The results of the present study showed that in leafy vegetables the highest concentration of both heavy metals lead and cadmium was in mint and the next order was leek and the highest nickel content was in cress. Also, the lowest amount of lead and nickel belonged to the parsley sample and the least amount of cadmium was observed in basil. In the case of tuber vegetables, the highest concentrations of lead, cadmium, and nickel were in scallion. Therefore, the necessity of evaluation and continuous monitoring of prepared vegetables is essential and necessary.




DOI: https://doi.org/10.35932/ijcsrem.v2i1.16


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