Determination of Elements in Indigenous Vegetables Using ICP-MS

  • Bashdar A. Sadee (1) Department of Food Technology, College of Agricultural Engineering Sciences, Salahaddin University-Erbil, Kurdistan Region-Iraq; (2) Department of Nutrition and Dietetics, Cihan University-Erbil, Kurdistan Region, Iraq https://orcid.org/0000-0001-7588-7388
Keywords: Indigenous vegetables‎, heavy metals‎, validation, microwave acid digestion, ICP-MS‎

Abstract

Heavy metal concentrations were determined in indigenous vegetables collected in Erbil city-Kurdistan region of Iraq. ICP-MS was applied to determine total concentrations of Al, Co, Fe, Mn, Ni, Se and Zn in Malva parviflora, Gundelia tournefortii, Arum spp, Spinacia oleracea,  Mentha longifolia, Beta vulgaris subsp, Apium graveolens, Lepidium sativum L, Allium Kurrat. Schweinf and Allium fistulosum   after acid digestion of the samples with the aid of  microwave using nitric acid/ hydrogen peroxide. The contents of heavy metals in vegetable samples varied between 40-451 for Al, 0.04-0.96 for Co, 53-247 for Fe, 3.37-11.58 for Mn, 0.26-5.53 for Ni, 0.09-0.98 for Se and 1.58-4.41 for Zn on the basis of dry weight. The methodology was validated by certified reference material (CRM) GBW10015-spinach and inductively coupled plasma mass spectrometry analysis.  The levels of Al, Mn and Ni in some investigated vegetables are higher than the permissible limits for human consumption.

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Published
2022-03-06
How to Cite
1.
Sadee B. Determination of Elements in Indigenous Vegetables Using ICP-MS. cuesj [Internet]. 6Mar.2022 [cited 28May2022];6(1):26-1. Available from: https://journals.cihanuniversity.edu.iq/index.php/cuesj/article/view/555
Section
Research Article