Abdel-Rahman, G., Ahmed, M., Marrez, D. (2018). Reduction of heavy metals content in contaminated vegetables due to the post-harvest treatments. Egyptian Journal of Chemistry, 61(6), 730-740. doi: 10.21608/ejchem.2018.3624.1303
Gomaa Nour-Eldein Abdel-Rahman; Mohamed Bedair Mohamed Ahmed; Diaa Attia Marrez. "Reduction of heavy metals content in contaminated vegetables due to the post-harvest treatments". Egyptian Journal of Chemistry, 61, 6, 2018, 730-740. doi: 10.21608/ejchem.2018.3624.1303
Abdel-Rahman, G., Ahmed, M., Marrez, D. (2018). 'Reduction of heavy metals content in contaminated vegetables due to the post-harvest treatments', Egyptian Journal of Chemistry, 61(6), pp. 730-740. doi: 10.21608/ejchem.2018.3624.1303
Abdel-Rahman, G., Ahmed, M., Marrez, D. Reduction of heavy metals content in contaminated vegetables due to the post-harvest treatments. Egyptian Journal of Chemistry, 2018; 61(6): 730-740. doi: 10.21608/ejchem.2018.3624.1303
Reduction of heavy metals content in contaminated vegetables due to the post-harvest treatments
Article 35, Volume 61, Issue 6, November and December 2018, Page 730-740
1Food Toxins and Contaminants Dept.,
National Research Center, Dokki, Cairo, Egypt
2Department of Food Toxins and Contaminants, National Research Centre, Dokki, Cairo, Egypt.
3Food toxins and contaminants Department, National Research Center, Dokki, Cairo, Egypt
Receive Date: 24 April 2018,
Revise Date: 18 July 2018,
Accept Date: 29 July 2018
Abstract
Heavy metals highly contaminated samples of potato, tomato, and cucumber were used to study the effects of washing, shelling and soaking (in vinegar 5% for 5 min.) on heavy metals reduction. Heavy metal levels were determined for untreated and treated samples using Atomic Absorption Spectrophotometer and the reduction ratios of heavy metal levels were calculated. The vinegar (acetic acid) effect could be due to its effect on the pH value that influences the solution chemistry of the heavy metals such as hydrolysis, complexation by organic and inorganic ligands, redox reactions, precipitation and the adsorption availability of the heavy metals. For potato, the results revealed that washing and shelling have removed high ratio of heavy metals, however the reduction was not sufficient to decrease the levels of Pb and Cd to be within the MRLs. While soaking in vinegar in addition to washing and shelling of potato has led to a significant decrease in Pb and Cd concentrations being lower than the MRLs. For tomato and cucumber, the Cd element was not detected after washing of both vegetable kinds. Lead level in tomato was significantly decreased to the MRLs values when washed and shelled, while Pb level in cucumber was still higher than MRLs.
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