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Studies of toxic metals (Pb, Cd, Cu, Zn, Fe, Ni) content in green leafy vegetables locally available in Mysuru city, India

Author Affiliations

  • 1Food safety and Analytical Quality Control Laboratory, CSIR-CFTRI, Mysuru, India
  • 2Baba Farid Institute of Technology, Dehradun, India
  • 3EIRA Division, CSIR-NEERI, Nagpur, India
  • 4Department of Chemistry, Institute of Science, Nagpur,

Int. Res. J. Environment Sci., Volume 6, Issue (5), Pages 6-12, May,22 (2017)


The importance of this study was to calculate the toxicity levels of toxic metals (Pb, Cd, Cu, Zn, Fe, Ni) found in leafy vegetable (Spinach, Coriander, Mint, Amaranthus, Curry leaves, Methi) grown in urban area of Mysuru city. In order to ascertain green leafy vegetable for human consumption major toxic metals were evaluated and standard methods were used for determining of toxic metals in leafy vegetable by Atomic Absorption spectrometry (AAS). Toxic metals in vegetables, food, water is one of the main routes through which these elements enter the human body; however toxic metals can cause disease. Concentration for each toxic metal in the samples was calculated and compared with the permissible levels set by the FSSAI, Food & Agriculture Organization and World Health Organization. The toxic metal intake in the human diet was estimated and to calculate the risk of human health. In our research work the presence of toxic metals in leafy vegetable in the order Fe > Mn > Zn > Cu > Pb > Ni > Cd. Based on these research, we conclude that the hazard for human consumption.


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