Evaluation of Heavy Metal Content of Green Leafy Vegetables Grown in Farms along Orogodo River in Agbor Metropolis, Delta State, Nigeria
Authors: Amitaye AN, Okwagi P
Vegetables are good sources of essential vitamins and nutrients. Vegetables are vital component of family diet in Agbor metropolis hence, its high demand. Since plant materials are known to uptake heavy metals from environmental media (soil and water), it is therefore necessary to determine the levels of heavy metals in green leafy vegetables obtained from two farms: site 1 and 2, to ascertain the health risks associated with their consumption. Three (3) common leafy vegetables (pumpkin, Ujuju and water leaves) were selected based on their market demand and popularity among the residents. The vegetable samples were collected in the months of May, July and August 2017 and analysed for cadmium (Cd), lead (Pb), chromium (Cr) and nickel (Ni) using Atomic Absorption Spectrophotometer (AAS). The results of the determinations were in the range of 0.01 ± 0.01 to 0.09 ± 0.02 mg/kg, 0.11 ± 0.02 to 0.18 ± 0.03 mg/kg, 0.06± 0.02 to 0.21 ± 0.05 mg/kg, and 0.08 ± 0.02 to 1.34 ± 0.03 mg/kg for Cd, Pb, Ni, and Cr respectively. Water leaf plant had the highest amount of Cd (0.09 mg/kg and 0.07 mg/kg), Cr (1.34 mg/kg and 1.28 mg/kg), and Pb (0.18 mg/kg and 0.21 mg/kg) among the studied vegetables from sites 1 and 2 respectively. Cd, Pb, Cr, and Ni concentrations are below permissible limits by FAO/WHO. The hazard quotients associated with Cd, Pb, Cr, and Ni were below unity for adults and children indicating that all the vegetables are safe for human consumption.
Affiliations: Department of Chemistry, School of Basic Sciences, Nigeria Maritime University, Delta State, Nigeria
Keywords: Heavy Metal, Green Leafy Vegetable, Metal Pollution Index, Hazard Quotient, Nutrients
Published date: 2019/06/30