Evaluation of various soaking agents as a novel tool for heavy metal residues mitigation from spinach
Autor(a) principal: | |
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Data de Publicação: | 2019 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Food Science and Technology (Campinas) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000100176 |
Resumo: | Abstract Heavy metals pollution is a global threat to the environment and ecosystem due to various human and natural activities. Heavy metal intake through vegetables and diet leads to numerous ailments such as nervous disorder, kidney damage tubular growth and bone disease. The present study was conducted to mitigate the residue of heavy metals Hg, Pb, Zn and As in spinach collected from self-grown supervised field by using different washing treatments. Amount of trace metals was measured in fresh and chemically washed spinach samples with the help of Atomic Absorption Spectrophotometer (AAS). Results revealed that highest reduction of mercury, lead, zinc and arsenic residues with 10% citric acid was 23%, 28%, 54% and 22% respectively among the tested solutions. However, tap water treatment also reduced 7%, 7%, 15% and 6, respectively. Among various washing solutions citric acid proved maximum reduction potential followed by Lemon extract, sodium carbonate, reddish extract and hydrogen peroxide respectively. The percent reduction by various solutions ranged from 7 to 23%, 7 to 28%, 15 to 54% and 6 to 22% for elimination of mercury, lead, zinc and arsenic, respectively. More reduction was found in zinc followed lead, mercury and arsenic. |
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Evaluation of various soaking agents as a novel tool for heavy metal residues mitigation from spinachheavy metalsspinachwastewateracidic solutionsalkaline solutionsbiological extractAbstract Heavy metals pollution is a global threat to the environment and ecosystem due to various human and natural activities. Heavy metal intake through vegetables and diet leads to numerous ailments such as nervous disorder, kidney damage tubular growth and bone disease. The present study was conducted to mitigate the residue of heavy metals Hg, Pb, Zn and As in spinach collected from self-grown supervised field by using different washing treatments. Amount of trace metals was measured in fresh and chemically washed spinach samples with the help of Atomic Absorption Spectrophotometer (AAS). Results revealed that highest reduction of mercury, lead, zinc and arsenic residues with 10% citric acid was 23%, 28%, 54% and 22% respectively among the tested solutions. However, tap water treatment also reduced 7%, 7%, 15% and 6, respectively. Among various washing solutions citric acid proved maximum reduction potential followed by Lemon extract, sodium carbonate, reddish extract and hydrogen peroxide respectively. The percent reduction by various solutions ranged from 7 to 23%, 7 to 28%, 15 to 54% and 6 to 22% for elimination of mercury, lead, zinc and arsenic, respectively. More reduction was found in zinc followed lead, mercury and arsenic.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2019-03-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000100176Food Science and Technology v.39 n.1 2019reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.00118info:eu-repo/semantics/openAccessAMIR,Rai MuhammadRANDHAWA,Muhammad AtifSAJID,Muhammad WasimNADEEM,MuhammadAHMAD,AnwaarWATTOO,Fahad Masoudeng2019-02-21T00:00:00Zoai:scielo:S0101-20612019000100176Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2019-02-21T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Evaluation of various soaking agents as a novel tool for heavy metal residues mitigation from spinach |
title |
Evaluation of various soaking agents as a novel tool for heavy metal residues mitigation from spinach |
spellingShingle |
Evaluation of various soaking agents as a novel tool for heavy metal residues mitigation from spinach AMIR,Rai Muhammad heavy metals spinach wastewater acidic solutions alkaline solutions biological extract |
title_short |
Evaluation of various soaking agents as a novel tool for heavy metal residues mitigation from spinach |
title_full |
Evaluation of various soaking agents as a novel tool for heavy metal residues mitigation from spinach |
title_fullStr |
Evaluation of various soaking agents as a novel tool for heavy metal residues mitigation from spinach |
title_full_unstemmed |
Evaluation of various soaking agents as a novel tool for heavy metal residues mitigation from spinach |
title_sort |
Evaluation of various soaking agents as a novel tool for heavy metal residues mitigation from spinach |
author |
AMIR,Rai Muhammad |
author_facet |
AMIR,Rai Muhammad RANDHAWA,Muhammad Atif SAJID,Muhammad Wasim NADEEM,Muhammad AHMAD,Anwaar WATTOO,Fahad Masoud |
author_role |
author |
author2 |
RANDHAWA,Muhammad Atif SAJID,Muhammad Wasim NADEEM,Muhammad AHMAD,Anwaar WATTOO,Fahad Masoud |
author2_role |
author author author author author |
dc.contributor.author.fl_str_mv |
AMIR,Rai Muhammad RANDHAWA,Muhammad Atif SAJID,Muhammad Wasim NADEEM,Muhammad AHMAD,Anwaar WATTOO,Fahad Masoud |
dc.subject.por.fl_str_mv |
heavy metals spinach wastewater acidic solutions alkaline solutions biological extract |
topic |
heavy metals spinach wastewater acidic solutions alkaline solutions biological extract |
description |
Abstract Heavy metals pollution is a global threat to the environment and ecosystem due to various human and natural activities. Heavy metal intake through vegetables and diet leads to numerous ailments such as nervous disorder, kidney damage tubular growth and bone disease. The present study was conducted to mitigate the residue of heavy metals Hg, Pb, Zn and As in spinach collected from self-grown supervised field by using different washing treatments. Amount of trace metals was measured in fresh and chemically washed spinach samples with the help of Atomic Absorption Spectrophotometer (AAS). Results revealed that highest reduction of mercury, lead, zinc and arsenic residues with 10% citric acid was 23%, 28%, 54% and 22% respectively among the tested solutions. However, tap water treatment also reduced 7%, 7%, 15% and 6, respectively. Among various washing solutions citric acid proved maximum reduction potential followed by Lemon extract, sodium carbonate, reddish extract and hydrogen peroxide respectively. The percent reduction by various solutions ranged from 7 to 23%, 7 to 28%, 15 to 54% and 6 to 22% for elimination of mercury, lead, zinc and arsenic, respectively. More reduction was found in zinc followed lead, mercury and arsenic. |
publishDate |
2019 |
dc.date.none.fl_str_mv |
2019-03-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000100176 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000100176 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/fst.00118 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.39 n.1 2019 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
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1752126323792281600 |