Search published articles


Showing 8 results for Vegetables
Survey the Amount of Heavy Metals in Cultural Vegetables in  Suburbs of Shahroud
S Nazemi, A.r Asgari, M Raei,
Volume 3, Issue 2 (7-2010)
Abstract

Backgrounds and Objectives : Vegetables are one of the most important components of daily food. Contamination of vegetables with heavy metals might ends to accumulate in the body, there for in this study the level of lead, chromium, cadmium, arsenic and zinc in cultural vegetables of shahroud suburb were measured in 1387.
Materials and Methods : In this cross-sectional descriptive study, 150 vegetable samples through 3 months, 50 for each month, were randomly harvested. Atomic absorption instrument was used to determine the amount of mentioned heavy metals after sample preparation, SPSS whit 0.05 was used for statistically data analyzing.
Results : For vegetables the average value of Pb, Cr and Cd in different vegetables were different from each other and P value was less than<0.001. There are no significant amounts of Arsenic concentration. The value of these metals with 95% acceptable level was in the range of satisfaction. Arsenic didn&apost have that much of error of its contamination
Conclusion : Except Zn and As other metals like Cr, Cd and Pb were above the standard zone by FAO&WHO. The wastewaters of urban and industrial facilities are the main reason for this problem.The best suggestion is using pure water for this purpose.


Evaluation of Vibrio Cholera Distribution and its Relation to the Affected Patients in Different Parts of Qom City
A. A Pourbabaee, F Karami, A Amirkhani, B Rajabpour,
Volume 3, Issue 2 (7-2010)
Abstract

Backgrounds and Objectives: True cholera with typical clinical features nearly always occurs by serologic groups O1 and O139 but the non-O1 group can produce a disease with same clinical characteristic sporadically. According to the important of climate and environmental conditions in the distribution and abundance of Vibrio cholera, in this study, the distribution of the serologic group was evaluated in different parts of Qom city with relation to the affected patients.
Materials and Methods: In this study 5220 environmental specimens were taken from 12 parts of Qom city and during different seasons of the year 1325, 60 clinical specimens were taken from the patients and all were evaluated for Vibrio cholera with standard methods. The study was of Descriptive and cross sectional and the results were analyzed with statistical soft ware (Epi-info).
Results: The most abundance of Nag strains were related to Emamzadeh Ebrahim and Sheikhabad parts and Shahed Street from Khak faraj and Niroogah area and the least abundance were related to Salariyeh area. The abundance distribution of Nag strain, 7 different specimens was most in hogwash, sewerage and vegetables and least in pipe water which reveal a significant difference (P< 0.05) according to statistical goodness of fit test. The frequency distribution of the patients in each part of area 4 with relevance to sex revealed that the most contamination percentage was attributed to Emamzadeh Ebrahim and Sheikhabad and Shahed from Niroogah area and no positive specimen was taken from Haftado-do-tan and Shahrdary areas.
Conclusion: According to high occurrence of the disease in same areas, and results from other researchers based on increased frequency of non-O1 strains in the environment during the epidemic, so can release a connection between Vibrio cholera O1 strains and non-O1 strains to conclude. On the other hand, none of the clinical and environmental samples, Vibrio cholera O1 was isolated, so probably human carriers in Qom, not the main factor is the emergence of this disease.


Study on the nitrite and nitrate levels changes by drying and frying processing in vegetables
E Sadeghi, K Sharafi, A Almasi, M Dayhim, E Azizi, M Ghayebzadeh,
Volume 7, Issue 4 (1-2015)
Abstract

Background and objectives: Nitrate and nitrite threaten the human health. According to recent research works, one of the great sources of exposure to nitrate and nitrite in human diet is vegetables. The aim of this study is to determine the effect of drying and frying processes on nitrate and nitrite levels in abundant vegetables. Materials and methods: In this descriptive – analytical study, 180 vegetable samples were taken randomly from Kermanshah markets. Nitrite and nitrate concentration was determined by Greece- Ilosoay method. Then, freezing and boiling processes were carried out on samples and again, nitrite and nitrate levels were measured. The mean differences were analyzed using ANOVA and SPSS program. Results: the concentrations of nitrate and nitrite were significantly different (p<0.5) in terms of vegetable type, storage process, or consumption. As average, frying and drying process led to increase nitrite and nitrate levels in the vegetables except Garlic chives. Frying process and drying process decreased the nitrite levels by 13 and 52% respectively, while in the case of nitrate, it was 29 and 25% respectively. Conclusion: Reducing nitrite and nitrate levels does not occur in frying and drying processing in vegetables. Therefore, it is essential to study other methods of processing or control of nitrate and nitrite levels in the vegetables. It is crucial to monitor and control the quality of this product and studying other food processing because of the daily intake of vegetables and potential risks of nitrate and nitrite accumulation and its association with some illnesses and gastrointestinal tract cancers. .


Evaluation of Exposure to Heavy Metals Cu, Zn, Cd and Pb in Vegetables Grown in the Olericultures of Zanjan Province's Fields
L Tabande, M Taheri,
Volume 9, Issue 1 (6-2016)
Abstract

Background and Objective: The contamination of soils and plants with heavy metals is a serious and growing problem. The present study aimed to determine the concentration of heavy metals in soil and some agricultural products and the probability of risks due to their consumption.

Materials and Methods: This cross-sectional descriptive study was performed using random sampling at harvest time in 2014 on 205 samples of vegetable crops (Leek, chard, parsley, watermelon, melon, tomatoes, cucumber, potatoes, onion, garlic, radish, green peas, and broad bean) and 129 samples of soils under cultivation. Concentrations of Cu, Zn, Cd, and Pb in soil and plant samples were determined by an atomic absorption instrument and the data was analyzed using SPSS software.

Results: There were significant differences between the mean concentrations of Pb, Cu, and Zn for different vegetables (P<0.001), but no significant difference was observed for Cd. The highest mean levels of Pb, Cd, Cu, and Zn were detected in parsley, chard, broad bean, and leek respectively. However, there was no heavy metal pollution in the remainder of the vegetables and soil samples (with the exception of agricultural soils adjacent to the lead mine of Mahneshan area) studied. Hazard probability (HQ) of each element for cancerous diseases was less than unit and the intake of heavy metals was lower than the Provisional Tolerable Daily Intake (PTDI).

Conclusion: The results of this study indicated that major accumulation of heavy metals was obtained in leafy vegetables. Therefore, much attention should be paid to consumption of leafy vegetables, especially vegetables grown in the surrounding industrial areas.


Investigating the Amount of Heavy Metals in Different Parts of Some Consumable Vegetables in Karaj City
N Rouniasi , H Parvizi Mosaed,
Volume 9, Issue 2 (9-2016)
Abstract

Background and Objectives: Heavy metals are seriously dangerous for the human body and their accumulation in the body can cause pathological changes in the organs and this can result in cardiovascular, liver and bone diseases, and even cancer. Human is exposed daily to these pollutants via consumption of food and water.

Materials and Methods: Considering the cumulative properties of these metals in plant organs, the amount of Cr, Mn, and Fe in soil and leaf, stem, and root tissues of cabbage, lettuce, spinach, and onions in Karaj City were investigated. For this purpose, 15 samples were randomly collected from each part of the plants, and then, the density of heavy metals was measured via atomic absorption spectrometer after cleansing, grinding, drying, and acid digestion. The data were then analyzed using SPSS software.

Results: It was found that leaves of spinach, cabbage, lettuce, and onion have higher concentrations of Cr, Mn, and Fe rather than their stems and roots. The roots of plants contain the least densities of metals. Moreover, concentrations of Fe, Cr, and Mn in soil were 11.87, 3.99 and 17.78 mg/kg, respectively. This was due to the high transportation of these metals to air-related parts of the plant like leaves. This research also showed that the densities of Cr, Mn, and Fe in leaves of studied spinach, onion, cabbage, and lettuce exceeded the FAO/WHO standard limitations (0.15, 0.3, and 0.3 mg/kg for Cr, Fe and Mn, respectively).

Conclusion: Due to the high concentrations of Cr, Mn, and Fe in studied vegetables in Karaj City, the consumption of these kinds of vegetables by citizens must be taken into consideration by regulatory agencies.


Study of nitrate rate in some vegetables cultivated in Poldokhtar and Khorramabad, Lorestan province
E Hassani Moghaddam, Ar Bazdar, M Shaaban,
Volume 12, Issue 1 (5-2019)
Abstract
Background and Objective: Nitrate is one of the most important factors in determining the quality of vegetables. Today, due to the excessive use of nitrogen fertilizers to accelerate vegetative growth, many vegetables have a high percentage of nitrates in human diet. The purpose of this study was to investigate the concentration of nitrate in four vegetable species cultivated in Poldokhtar and Khorramabad cities.
Materials and Methods: In this research, the nitrate content of four vegetables including Iranian leek, Basil, Mint and Radish (tuber and leaves) cultivated from olericulture field on Khorramabad and Poledokhtare were measured. A 2kg edible portion of vegetables was randomly collected for each species in triplicate and carried out to the laboratory. The nitrate content was measured according to the instructions of the Institute of Water and Soil of Iran. For this purpose, after preparation of the samples, a spectrophotometer was used to measure absorption at 580 nm. The nitrate content in different vegetables was estimated using a standard curve.
Results: The nitrate mean concentration of the studied vegetables from khorramabad city was 27017 mg/kg for Radish tuber, 9500 mg/kg for Basil, 8408 mg/kg for Iranian leek, 98231 mg/kg for Radish leaves and 5450 mg/kg for Mint. The values for the samples taken from Poledokhtare city were 12933 mg/kg for Radish tuber, 9063 mg/kg for Basil, 6708 mg/kg for Iranian leek, 6296 mg/kg for Radish leaves and 5454 mg/kg for Mint (5454 mg/kg). The values were all higher than the recommended doses for consumption. In control field, the nitrate mean concentration were 1586, 1134, 906, 794 and 662 mg/kg for Radish tuber, Basil, Iranian leek, Radish leaves and Mint, respectively. The values were within the range of recommended doses.
Conclusion: The amounts of nitrate measured in 100g of green tissue in Radish tuber, Basil, Iranian leek, Radish leaf and Mint were 7.36, 3.37, 2.74, 2.64, and 1.98 times more than the daily allowance limit, respectively. Given the high nitrate content in the studied vegetables, it is recommended that cautious is taken for consumption of the vegetables and nitrate content of the vegetables produced in Lorestan province in different seasons should be monitored.
 

Study of nitrate status in some vegetables collected from Kermanshah vegetables markets
Akram Fatemi Ghomsheh, Sareh Nezami,
Volume 13, Issue 1 (4-2020)
Abstract
Background and Objective: Much of the nitrate consumption by humans in the daily diet comes from vegetables. The high concentration of nitrate in edible parts of vegetables causes toxicity, anemia for children and nitrous amine production in adults. Nitrous amine may results in cancer. Samples were collected from four main vegetable markets in Kermanshah city in summer 2019 to investigate the concentrations of these compounds in edible vegetables with high consumption.
Materials and Methods: After preparation of the samples in a laboratory, the nitrate were extracted and its concentration was determined by a spectrophotometer at wavelength 410 nm.
Results: The results showed significant differences in nitrate concentrations for the vegetable samples taken from the different markets (p>0.05). The highest concentration of nitrate were observed in the leafy, tuberous, and fruit-bearing vegetables. The highest nitrate concentration among the leafy vegetables was observed in cress with an average of 2052.14 mg/kg Fresh Weight; among tuberous vegetables was potato with an average of 127.01 mg/kg Fresh Weight; and among fruit-bearing vegetables was cucumber with an average of 37.20 mg/kg Fresh Weight.
Conclusion: The nitrate concentrations for celery, and red onion at the Azadi market were higher than the permissible limit, according to the national standard. Also, the nitrate concentrations in sugar beet leave and potato at the Toopkhaneh Market and nitrate concentration in cress at all the markets were higher than the permissible limit. It is recommended that the concentration of nitrate of edible vegetables should be determined at regular time intervals as well as during different seasons.

Assessing the concentration and potential health risk of selected heavy metals (lead, nickel, chromium, arsenic and cadmium) in widely consumed vegetables in Kashan, Iran
Mohammad Rezvani Ghalhari, Faezeh Asgari Tarazooj, Mohammad Bagher Miranzadeh, Gholamreza Mostafai, Safa Kalteh,
Volume 13, Issue 3 (11-2020)
Abstract
Background and Objective: Vegetables are an essential part of our diet and a major dietary exposure route to heavy metals. Therefore, this study aimed to investigate the concentration and potential health hazards of heavy metals in the vegetables sold in Kashan markets.
Materials and Methods: 4 types of widelyraw-consumed vegetables, including parsley, coriander, basil, and fresh chives, were investigated in this study. Questionnaires were randomly given to individuals to determine vegetable consumption rate. Heavy metal were quantified using inductively coupled plasma- optical emission spectroscopy. Monte-Carlo Simulation was utilized to identify the associated health risks.
Results: Among tested heavy metals, Pb showed the highest concentration in parsley (4.8 ± 0.98 µg/g), coriander (3.8 ± 1.3 µg/g) and basil (3 ± 0.94 µg/g). Cr levels in fresh chives (2.8 ± 1.6 µg/g) was higher than other heavy metals. Also, the highest total hazard quotient values among examined heavy metals (Taking into account 95% confidence interval) were found for Pb (0.7), Cr (0.39), and Pb (1.034) in coriander, basil, and fresh chives, respectively.
Conclusion: Cr and Pb concentrations were generally beyond WHO/FAO guidelines in the samples. The THQ value for Pb in parsley was greater than 1, suggesting elevated adverse health effects due to parsley consumption.

Page 1 from 1     

© 2024 , Tehran University of Medical Sciences, CC BY-NC 4.0

Designed & Developed by: Yektaweb