Abstract
HEAVY metals accumulation in vegetables is considered a world problem that may affect food safety and human health. In the present study, fifteen vegetable species consisting of five leafy; Arugula (Eruca sativa), Cabbage (Brassica oleracea), Corchorus (Corchorus capsularis), Dill (Anethum graveolens) and Parsley (Petroselinum sativum); five fruits; Cucumber (Cucumis sativus), Eggplant (Solanum melongena), Green pepper (Capsicum annuum), Tomato (Solanum lycopersicum) and Zucchini (Cucurbita pepo); in addition to five tubers; Garlic (AIlium sativum), Onion (Allium cepa), Radish (Raphanus sativus), Potato (Solanum tuberosum) and Yam (Ipomoea batatas) were purchased from the local markets in Raffia Governorate at the Northern Border region in Kingdom of Saudi Arabia and tested for levels of cadmium (Cd), lead (Pb), arsenic (As), iron (Fe), copper (Cu) and zinc (Zn) metals using atomic absorption spectrometry. The results obtained showed that levels of Cd, Pb, As, Fe, Cu and Zn ranged from 0.13 +/- 0.073 to 1.63 +/- 0.96; 0.33 +/- 0.18 to 5.38 +/- 2.67; 0.020 +/- 0.001 to 0.052 +/- 0.033; 0.41 +/- 0.09 to 10.81 +/- 7.29; 0.49 +/- 0.13 to 4.37 +/- 0.89 and 2.05 +/- 0.80 to 94.20 +/- 73.28 mu g/g, respectively, for all vegetable samples. The highest average concentrations of Cd, Pb, As, Fe, Cu and Zn were recorded in leafy species as 0.46 +/- 0.19 to 1.63 +/- 0.96; 0.00 to 5.38 +/- 2.67; 0.00 to 0.049 +/- 0.031; 2.95 +/- 1.47 to 10.81 +/- 1.29; 1.42 +/- 0.73 to 4.37 +/- 0.89; 4.63 +/- 1.37 to 21.99 +/- 18.60 mu g/g, respectively. The highest mean levels 94.20 +/- 73.28 and 10.81 +/- 7.29 mu g/g were recorded for Zn and Fe in potato and corchorus, respectively; while the lowest mean levels 0.13 +/- 0.073 and 0.33 +/- 0.18 mu g/g were recorded for Cd and Pb in garlic and radish, respectively. The concentration of elements in these vegetables were within safety baseline levels for human consumption.