Determination of Essential and Toxic Elements in Vegetables from South Korea. (4th March 2017)

• Record Type: Journal Article
• Authors: Hwang, In Min; Choi, Ji Yeon; Nho, Eun Yeong; Dang, Yun Mi; Jamila, Nargis; Khan, Naeem; Seo, Hye-Young; Kim, Kyong Su
• Is Part Of: Analytical letters. Volume 50:Number 4(2017)
• Page Start: 663
• Page End: 681
• Publication Date: 2017-03-04
• Subjects: Direct mercury analyzer -- greenhouse vegetables -- inductively coupled plasma mass spectrometry -- inductively coupled plasma optical emission spectroscopy -- target hazard quotient; Chemistry, Analytic -- Periodicals; Chemistry, Analytic -- Abstracts; 543
• DOI: 10.1080/00032719.2016.1194426
• Languages: English
• ISSNs: 0003-2719

Abstract

ABSTRACT: This study reports the determination of trace essential (Co, Cr, Cu, Se, and Zn) and toxic (Al, As, Cd, Hg, and Pb) elements in greenhouse tomatoes, peppers, and cucumbers from supermarkets of Seoul, Busan, Gangneung, Daegu, Daejeon, and Gwangju, South Korea using inductively coupled plasma mass spectrometry, inductively coupled plasma optical emission spectroscopy, and direct mercury analysis. The methods were validated by linearity, limits of detection and quantification, precision, accuracy, and recovery measurements that provided satisfactory results in all cases. Among the essential trace elements, Zn was found to have the highest concentrations (0.84–2.5 mg/kg) followed by Cu (0.21–0.62 mg/kg) and Cr (0.01–0.06 mg/kg). The mean concentrations (mg/kg) of the toxic elements were in the order Al > Pb > As > Cd > Hg for tomatoes and cucumbers and Al > Pb > Cd > As > Hg for peppers; all were below the permissible limits set by World Health Organization for human consumption. The estimated dietary intake, target hazard quotients (THQs), and hazard indices of the samples were within safe levels. The combined THQ values for the toxic elements in the vegetables were from 0.002 to 0.012 with significant contribution from arsenic, aluminum, cadmium, and mercury. The results of this study show that trace and toxic elements in the analyzed vegetables do not impose any serious health harmful effects for the population upon consumption.