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Heavy Metal Contents of Vegetables from Korean Markets  

Yoo, Ha-Young (Department of Food Science and Technology, Seoul National University of Technology)
Jung, Jin-Joo (Department of Food Science and Technology, Seoul National University of Technology)
Choi, Eun-Ju (Department of Food Science and Technology, Seoul National University of Technology)
Kang, Sung-Tae (Department of Food Science and Technology, Seoul National University of Technology)
Publication Information
Korean Journal of Food Science and Technology / v.42, no.4, 2010 , pp. 502-507 More about this Journal
Abstract
This study estimated the heavy metal contents of vegetables grown in Korea (n=234). The samples were digested using the microwave method. The contents of heavy metals (Pb, Cd, As, Cr, Cu, Mn, and Zn) were determined using inductively-coupled plasma spectrometry (ICP). The average values of heavy metals in vegetables were as follows [mean (minimum-maximum), mg/kg)]; Pb 0.0026 (ND-0.0313), Cd 0.0017 (ND-0.0280), As 0.0005 (ND-0.0332), Cr 0.0156 (0.0010-0.1798), Cu 0.3767 (0.0556-1.3980), Mn 3.0214 (0.0182-26.4100), and Zn 3.5796 (0.8300-14.4600). The heavy metal contents of vegetables available on the domestic market were almost the same as or lower than those reported in other studies. Further, the weekly average intake of heavy metals was lower than the Provisional Tolerable Weekly Intake (PTWI) or the Provisional Maximum Tolerable Daily Intake (PMTDI), which was established by the FAO/WHO. Our results can be utilized as a reference to establish specific standards for various vegetables in Korea.
Keywords
heavy metals; vegetables; PTWI; lead; cadmium;
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