Isolation of heavy metal content in vegetables

Exposure of heavy metals to human beings has risen dramatically in the last 50 years. In today’s urban and industrial society, there is no escaping from exposure to toxic chemicals and heavy metals. Humans are more likely to be exposed to heavy metal contamination from the dust that adheres to edible plants than from bioaccumulation. This is because it is very difficult to wash off all the dust particles from the plant material before ingesting them. An atomic absorption spectroscopic method has been used for the determination of calcium, copper, magnesium, sodium and iron in vegetables. Vegetable samples such as potato, sweet potato, carrot, green pepper, lettuce, chick peas, beans, parsley, broccoli and radish leaves and root.

Authors: Hussain, Amir; Riyas, S. ;Full Source: Electronic Journal of Environmental, Agricultural and Food Chemistry 2012, 11(2), 128-135 (English) ;