Physiological Analysis and Evaluation of Heavy Metal Contents in Leafy Vegetables and Fruits Collected from the Local Market of Prayagraj

Swati Singh Chandel; Amar Singh Rana; Muhammad Ibrahim

doi:doi:10.11648/j.ijsd.20210701.12

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Physiological Analysis and Evaluation of Heavy Metal Contents in Leafy Vegetables and Fruits Collected from the Local Market of Prayagraj

Swati Singh Chandel, Amar Singh Rana, Muhammad Ibrahim

Published in International Journal of Statistical Distributions and Applications (Volume 7, Issue 1)

Received: 28 December 2020 Accepted: 8 January 2021 Published: 10 March 2021

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Abstract

The following research work has been undertaken to examine the presence of heavy metals i.e lead (Pb), Cadmium (Cd), Copper (Cu), Iron (Fe), Cobalt (Co) in some selected vegetables and fruits supplied in the local market. The process used to determine heavy metals is Atomic Absorption Spectrometer. Iron concentration in spinach, tomato, cauliflower and lady finger showed higher ranges which were exceeding the permissible limits. Cauliflower and spinach were within the limits specified. The pH value, ascorbic concentration and moisture content significantly decreased after oven drying of vegetables and fruits. However, the Total Soluble Solids (TSS) and ash content significantly increased after oven drying as compared with fresh vegetables and fruits. The present research data revealed that the fresh and oven dried vegetables such as Spinach, Cauliflower, Lady finger and Tomato contains 0.13-1.50%, 0.25-2.32%, 0.26-2.52% and 0.19-3.13% Titratable acidity respectively. Similarly, fresh and oven dried Guava Titratable acidity was highest 0.27 and 1.92 as compared with Water melon and Mango. The reduction in acidity may be due to catabolic activities in fruit cells and increased in pH. The pH value of vegetables and fruits dropped after oven drying. Similarly, ascorbic concentration and moisture content significantly decreased after oven drying as compared to fresh vegetables and fruits. However, the Total Soluble solids (TSS) and ash content significantly increased after oven drying as compared with fresh vegetables and fruits. Overall from the following study we can conclude that vegetables and fruits were found to be contaminated by heavy toxic metals. Regular monitoring is required because these toxic metals will damage human body as well disturb our food chain. The main objective to conduct this study is to monitor the heavy metal toxicity and provide some recommendation, which in future will assure food safety and human health.

Published in	International Journal of Statistical Distributions and Applications (Volume 7, Issue 1)
DOI	10.11648/j.ijsd.20210701.12
Page(s)	7-12
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Vegetables, Heavy Metals, Fruits, Human Health

References

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[3]	Chazen O, Hartung W, Neumann Pm (1995) The different effects of PEG 6000 and NaCI on leaf development are associated with differential inhibition of root water transport. Plant, Cell Environ 18: 727–735. https://doi.org/10.1111/j.1365-3040.1995.tb00575.x.
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[5]	Xu HL, Wang R, Xu RY, et al (2003) Yield and quality of leafy vegetables grown with organic fertilizations. In: Acta Horticulturae. International Society for Horticultural Science, pp 25–33.
[6]	Arasaretnam S, Kiruthika A, Mahendran T (2018) Nutritional and mineral composition of selected green leafy vegetables. Ceylon J Sci 47: 35. https://doi.org/10.4038/cjs.v47i1.7484.
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[11]	Adimalla N, Li P (2019) Occurrence, health risks, and geochemical mechanisms of fluoride and nitrate in groundwater of the rock-dominant semi-arid region, Telangana State, India. Hum Ecol Risk Assess 25: 81–103. https://doi.org/10.1080/10807039.2018.1480353.
[12]	Subba Rao N, Chaudhary M (2019) Hydrogeochemical processes regulating the spatial distribution of groundwater contamination, using pollution index of groundwater (PIG) and hierarchical cluster analysis (HCA): A case study. Groundw Sustain Dev 9: 100238. https://doi.org/10.1016/j.gsd.2019.100238.
[13]	Chen J, Zhang Y, Chen Z, Nie Z (2015) Improving assessment of groundwater sustainability with analytic hierarchy process and information entropy method: a case study of the Hohhot Plain, China. Environ Earth Sci 73: 2353–2363. https://doi.org/10.1007/s12665-014-3583-0.
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APA Style

Swati Singh Chandel, Amar Singh Rana, Muhammad Ibrahim. (2021). Physiological Analysis and Evaluation of Heavy Metal Contents in Leafy Vegetables and Fruits Collected from the Local Market of Prayagraj. International Journal of Statistical Distributions and Applications, 7(1), 7-12. https://doi.org/10.11648/j.ijsd.20210701.12

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ACS Style

Swati Singh Chandel; Amar Singh Rana; Muhammad Ibrahim. Physiological Analysis and Evaluation of Heavy Metal Contents in Leafy Vegetables and Fruits Collected from the Local Market of Prayagraj. Int. J. Stat. Distrib. Appl. 2021, 7(1), 7-12. doi: 10.11648/j.ijsd.20210701.12

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AMA Style

Swati Singh Chandel, Amar Singh Rana, Muhammad Ibrahim. Physiological Analysis and Evaluation of Heavy Metal Contents in Leafy Vegetables and Fruits Collected from the Local Market of Prayagraj. Int J Stat Distrib Appl. 2021;7(1):7-12. doi: 10.11648/j.ijsd.20210701.12

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@article{10.11648/j.ijsd.20210701.12,
  author = {Swati Singh Chandel and Amar Singh Rana and Muhammad Ibrahim},
  title = {Physiological Analysis and Evaluation of Heavy Metal Contents in Leafy Vegetables and Fruits Collected from the Local Market of Prayagraj},
  journal = {International Journal of Statistical Distributions and Applications},
  volume = {7},
  number = {1},
  pages = {7-12},
  doi = {10.11648/j.ijsd.20210701.12},
  url = {https://doi.org/10.11648/j.ijsd.20210701.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijsd.20210701.12},
  abstract = {The following research work has been undertaken to examine the presence of heavy metals i.e lead (Pb), Cadmium (Cd), Copper (Cu), Iron (Fe), Cobalt (Co) in some selected vegetables and fruits supplied in the local market. The process used to determine heavy metals is Atomic Absorption Spectrometer. Iron concentration in spinach, tomato, cauliflower and lady finger showed higher ranges which were exceeding the permissible limits. Cauliflower and spinach were within the limits specified. The pH value, ascorbic concentration and moisture content significantly decreased after oven drying of vegetables and fruits. However, the Total Soluble Solids (TSS) and ash content significantly increased after oven drying as compared with fresh vegetables and fruits. The present research data revealed that the fresh and oven dried vegetables such as Spinach, Cauliflower, Lady finger and Tomato contains 0.13-1.50%, 0.25-2.32%, 0.26-2.52% and 0.19-3.13% Titratable acidity respectively. Similarly, fresh and oven dried Guava Titratable acidity was highest 0.27 and 1.92 as compared with Water melon and Mango. The reduction in acidity may be due to catabolic activities in fruit cells and increased in pH. The pH value of vegetables and fruits dropped after oven drying. Similarly, ascorbic concentration and moisture content significantly decreased after oven drying as compared to fresh vegetables and fruits. However, the Total Soluble solids (TSS) and ash content significantly increased after oven drying as compared with fresh vegetables and fruits. Overall from the following study we can conclude that vegetables and fruits were found to be contaminated by heavy toxic metals. Regular monitoring is required because these toxic metals will damage human body as well disturb our food chain. The main objective to conduct this study is to monitor the heavy metal toxicity and provide some recommendation, which in future will assure food safety and human health.},
 year = {2021}
}

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TY - JOUR
T1 - Physiological Analysis and Evaluation of Heavy Metal Contents in Leafy Vegetables and Fruits Collected from the Local Market of Prayagraj
AU - Swati Singh Chandel
AU - Amar Singh Rana
AU - Muhammad Ibrahim
Y1 - 2021/03/10
PY - 2021
N1 - https://doi.org/10.11648/j.ijsd.20210701.12
DO - 10.11648/j.ijsd.20210701.12
T2 - International Journal of Statistical Distributions and Applications
JF - International Journal of Statistical Distributions and Applications
JO - International Journal of Statistical Distributions and Applications
SP - 7
EP - 12
PB - Science Publishing Group
SN - 2472-3509
UR - https://doi.org/10.11648/j.ijsd.20210701.12
AB - The following research work has been undertaken to examine the presence of heavy metals i.e lead (Pb), Cadmium (Cd), Copper (Cu), Iron (Fe), Cobalt (Co) in some selected vegetables and fruits supplied in the local market. The process used to determine heavy metals is Atomic Absorption Spectrometer. Iron concentration in spinach, tomato, cauliflower and lady finger showed higher ranges which were exceeding the permissible limits. Cauliflower and spinach were within the limits specified. The pH value, ascorbic concentration and moisture content significantly decreased after oven drying of vegetables and fruits. However, the Total Soluble Solids (TSS) and ash content significantly increased after oven drying as compared with fresh vegetables and fruits. The present research data revealed that the fresh and oven dried vegetables such as Spinach, Cauliflower, Lady finger and Tomato contains 0.13-1.50%, 0.25-2.32%, 0.26-2.52% and 0.19-3.13% Titratable acidity respectively. Similarly, fresh and oven dried Guava Titratable acidity was highest 0.27 and 1.92 as compared with Water melon and Mango. The reduction in acidity may be due to catabolic activities in fruit cells and increased in pH. The pH value of vegetables and fruits dropped after oven drying. Similarly, ascorbic concentration and moisture content significantly decreased after oven drying as compared to fresh vegetables and fruits. However, the Total Soluble solids (TSS) and ash content significantly increased after oven drying as compared with fresh vegetables and fruits. Overall from the following study we can conclude that vegetables and fruits were found to be contaminated by heavy toxic metals. Regular monitoring is required because these toxic metals will damage human body as well disturb our food chain. The main objective to conduct this study is to monitor the heavy metal toxicity and provide some recommendation, which in future will assure food safety and human health.
VL - 7
IS - 1
ER -

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Author Information

Swati Singh Chandel

Department of Environmental Sciences, Natural Resource Management, Sam Higginbottom University of Agriculture, Technology and Sciences, Allahabad, Uttar Pradesh, India
Amar Singh Rana

Department of Environmental Sciences, Natural Resource Management, Sam Higginbottom University of Agriculture, Technology and Sciences, Allahabad, Uttar Pradesh, India
Muhammad Ibrahim

Institute of Environmental and Agricultural Sciences, Faculty of Life Sciences, University of Okara, Renala Khurd, Pakistan

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APA Style

Swati Singh Chandel, Amar Singh Rana, Muhammad Ibrahim. (2021). Physiological Analysis and Evaluation of Heavy Metal Contents in Leafy Vegetables and Fruits Collected from the Local Market of Prayagraj. International Journal of Statistical Distributions and Applications, 7(1), 7-12. https://doi.org/10.11648/j.ijsd.20210701.12

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ACS Style

Swati Singh Chandel; Amar Singh Rana; Muhammad Ibrahim. Physiological Analysis and Evaluation of Heavy Metal Contents in Leafy Vegetables and Fruits Collected from the Local Market of Prayagraj. Int. J. Stat. Distrib. Appl. 2021, 7(1), 7-12. doi: 10.11648/j.ijsd.20210701.12

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AMA Style

Swati Singh Chandel, Amar Singh Rana, Muhammad Ibrahim. Physiological Analysis and Evaluation of Heavy Metal Contents in Leafy Vegetables and Fruits Collected from the Local Market of Prayagraj. Int J Stat Distrib Appl. 2021;7(1):7-12. doi: 10.11648/j.ijsd.20210701.12

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@article{10.11648/j.ijsd.20210701.12,
  author = {Swati Singh Chandel and Amar Singh Rana and Muhammad Ibrahim},
  title = {Physiological Analysis and Evaluation of Heavy Metal Contents in Leafy Vegetables and Fruits Collected from the Local Market of Prayagraj},
  journal = {International Journal of Statistical Distributions and Applications},
  volume = {7},
  number = {1},
  pages = {7-12},
  doi = {10.11648/j.ijsd.20210701.12},
  url = {https://doi.org/10.11648/j.ijsd.20210701.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijsd.20210701.12},
  abstract = {The following research work has been undertaken to examine the presence of heavy metals i.e lead (Pb), Cadmium (Cd), Copper (Cu), Iron (Fe), Cobalt (Co) in some selected vegetables and fruits supplied in the local market. The process used to determine heavy metals is Atomic Absorption Spectrometer. Iron concentration in spinach, tomato, cauliflower and lady finger showed higher ranges which were exceeding the permissible limits. Cauliflower and spinach were within the limits specified. The pH value, ascorbic concentration and moisture content significantly decreased after oven drying of vegetables and fruits. However, the Total Soluble Solids (TSS) and ash content significantly increased after oven drying as compared with fresh vegetables and fruits. The present research data revealed that the fresh and oven dried vegetables such as Spinach, Cauliflower, Lady finger and Tomato contains 0.13-1.50%, 0.25-2.32%, 0.26-2.52% and 0.19-3.13% Titratable acidity respectively. Similarly, fresh and oven dried Guava Titratable acidity was highest 0.27 and 1.92 as compared with Water melon and Mango. The reduction in acidity may be due to catabolic activities in fruit cells and increased in pH. The pH value of vegetables and fruits dropped after oven drying. Similarly, ascorbic concentration and moisture content significantly decreased after oven drying as compared to fresh vegetables and fruits. However, the Total Soluble solids (TSS) and ash content significantly increased after oven drying as compared with fresh vegetables and fruits. Overall from the following study we can conclude that vegetables and fruits were found to be contaminated by heavy toxic metals. Regular monitoring is required because these toxic metals will damage human body as well disturb our food chain. The main objective to conduct this study is to monitor the heavy metal toxicity and provide some recommendation, which in future will assure food safety and human health.},
 year = {2021}
}

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