Indian Journal of Public Health Research & Development
  • Year: 2017
  • Volume: 8
  • Issue: 2

Effect of Drying and Cooking Processing on Heavy Metals (Lead, Zinc and Cadmium) Levels of Vegetables

  • Author:
  • Ehsan Sadeghi1, Armaghan Haghighitalab2, Mostafa Karami3, Somayeh Bohlouli4, Somayeh Bakhshi1, Hooshmand Sharafi1, Soolmaz Mahmoodi Yeganeh5,
  • Total Page Count: 5
  • Page Number: 392 to 396

1Research Center for Environmental Determinants of Health (RCEDH), Kermanshah University of Medical Sciences, Kermanshah, Iran

2Department of Chemical Engineering Food Sciences, Kermanshah Science and Research Branch, Islamic Azad University, Kermanshah, Iran

3Faculty of Food Science and Technology, Buali-Sina University, Hamedan, Iran

4Assistant Professor, Department of veterinary, College of Agriculture, Kermanshah Branch

5Department of Chemical Engineering-Food Sciences, Kermanshah Science and Research Branch, Islamic Azad University, Kermanshah, Iran

*Corresponding author: Soolmaz Mahmoodi Yeganeh, Department of Chemical Engineering-Food Sciences, Kermanshah Science and Research Branch, Islamic Azad University, Kermanshah, Iran Email: soolmaz_yeganeh@yahoo.com Tel: +989122178379

Online published on 11 April, 2017.

Abstract

High concentration of nitrogen, lead, cadmium and copper has been seen in leafy vegetables because of Municipal and industrial waste water and outstanding use of chemical fertilizers and manure and it can be dangerous for human health. Leafy vegetables have the ability to absorb and reserve these elements. The aim of the present study is to determine the amount of lead, zinc and cadmium in samples of raw vegetables, basil, parsley and mint in Tehran (2013). This is a cross-sectional study. Vegetables were produced in center of Tehran. To prepare the vegetables, wash them first and then encoded them and the concentration of their heavy metals were measured by atomic absorption spectrophotometer model young lin AAS8020. Data Analysis was performed by using SPSS. Ver.14 software and charting at 5% level and Excel 2003 and 2007. The Average values for heavy metals in vegetables in Tehran were as follows: Pb (0.4) Zn (4.09) and Cd (0.00067). Contamination of crops in industrial areas was more in comparison with away areas. Lead and cadmium are heavy metals elements that caused contamination. And their Damage to agriculture products was much higher than the zinc. Zincs average in vegetables was higher than the international standard of FAO.

Keywords

Heavy Metals, Vegetables, Cooking, Drying