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| Assessment of Trace Metals in Selected Green Leafy Vegetables |
A. D. Olasupo,, O. V. Olagoke, I. O. Aina, T. A. Ojewole, I. K. Lawal and O. A. Owolabi
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Abstract:
Vegetables are important and rich sources of vitamins, minerals, and fibres with medicinal uses. However, ingestion of vegetables containing trace metals is one of the routes through which these elements enter the body which may cause an array of diseases if not carefully monitored. This study was carried out to analyze the trace metals (heavy metals) likely present in some leafy vegetables, such as bitter leaf (Vernonia amygdalina), fluted pumpkin (Telfaria occidentalis) and Bologi leaf (Senecio biafrae). The vegetables were sampled from different communities in Obokun and Oriade Local Government Area of Osun State, Nigeria. The vegetables were digested using nitric acid (HNO3) and perchloric acid (HClO4) in the ratio 3:1 and Atomic Absorption Spectrophotometer (AAS) was used to analyze the trace metal content of the digested samples. The calculated mean concentrations of each trace metal in the sample indicated that the level of lead (Pb) ranged from 0.56-0.01 mg/kg, Iron (Fe) ranged from 3.50- 0.17 mg/kg, Chromium (Cr) ranged from 0.08-0.001 mg/kg and Manganesse (Mn) ranged from 0.79-0.01 mg/kg in the leafy vegetables respectively. These results were further compared with the permissible level set by WHO, FAO, and EU levels of trace metals were below the set standards. In conclusion, from this stand point of their trace metals content, the leafy vegetables were relatively safe for consumption without immediate risk of toxicity.
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