Kaur H. and Goyal D., “Assessing potential risk of heavy metal exposure in green leafy vegetables”. International Journal of Research in Environmental Science and Technology, 1(4).43-46. 2011.
Article citations
Kaur H. and Goyal D., “Assessing potential risk of heavy metal exposure in green leafy vegetables”. International Journal of Research in Environmental Science and Technology, 1(4).43-46. 2011.
has been cited by the following article:
<div id="authors",, , 1Department of Food Science and Technology, Faculty of Applied Sciences, Sabaragamuwa University of Sri Lanka, Belihuloya, Sri Lanka2Department of Food Science and Technology, Faculty of Applied Sciences, University of Sri Jayewardenepura, Gangodawila, Nugegoda, Sri Lanka3Department of livestock Production, Faculty of Agriculture, Sabaragamuwa University of Sri Lanka, Belihuloya, Sri Lanka. 2014, , 139-144DOI: 10.12691/ajfst-2-5-1Copyright (C) 2014 Science and Education PublishingCite this paper: Thilini
Kananke, Jagath
Wansapala, Anil
Gunaratne. Heavy Metal Contamination in Green Leafy Vegetables Collected from Selected Market Sites of Piliyandala Area, Colombo District, Sri Lanka. American Journal of Food Science and Technology. ):139-144. doi: 10.12691/ajfst-2-5-1.Correspondence to: Thilini &Kananke, Department of Food Science and Technology, Faculty of Applied Sciences, Sabaragamuwa University of Sri Lanka, Belihuloya, Sri Lanka. Email: AbstractThe content of nickel (Ni), cadmium (Cd), chromium (Cr), lead (Pb) and copper (Cu) in five different types of green leafy vegetables viz., “Kangkung" (Ipomoea aquatica), "Mukunuwenna" (Alternanthera sessilis), "Thampala" (Amaranthus viridis), "Nivithi" (Basella alba) and “Kohila” (Lasia spinosa) collected from four randomly selected urban and sub urban market sites in and around Piliyandala area of Colombo District, Sri Lanka, were measured using atomic absorption spectrometry. The results showed significant differences in elemental concentrations among the green leafy vegetables analyzed. The average concentrations of heavy metals detected in green leafy vegetables ranged from 0.71-15.89, 0.07-0.97, 0.18-5.05, 0.18-1.59, 7.05-18.44 mg/kg for Ni, Cd, Cr, Pb and Cu respectively, on dry matter basis. In addition, the mean concentrations of metals in the green leafy vegetables were found in the order of their abundance as Cu>Ni>Cr>Pb>Cd. However, there were no significant differences (p & 0.05) between the heavy metal contents in combined green leafy vegetables collected from the four market sites. It was also found that the Ni, Cd, Cr and Pb levels exceeded the maximum permissible limits set by FAO/WHO for human consumption.Keywords, , , ,
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