مشخصات پژوهش

عنوان	Effect of Drying and Cooking Processing on Heavy Metals (Lead, Zinc and Cadmium) Levels of Vegetables
نوع پژوهش	مقاله چاپ‌شده در مجلات علمی
کلیدواژه‌ها	Heavy Metals, Vegetables, Cooking, Drying
چکیده	High concentration of nitrogen, lead, cadmium and copper has been seen in leafy vegetables because of Municipal and industrial waste water and outstanding use of chemical fertilizers and manure and it can be dangerous for human health. Leafy vegetables have the ability to absorb and reserve these elements. The aim of the present study is to determine the amount of lead, zinc and cadmium in samples of raw vegetables, basil, parsley and mint in Tehran (2013). This is a cross-sectional study. Vegetables were produced in center of Tehran. To prepare the vegetables, wash them first and then encoded them and the concentration of their heavy metals were measured by atomic absorption spectrophotometer model young lin AAS8020. Data Analysis was performed by using SPSS.Ver.14 software and charting at 5% level and Excel 2003 and 2007.The Average values for heavy metals in vegetables in Tehran were as follows:Pb (0.4) Zn (4.09) and Cd (0.00067). Contamination of crops in industrial areas was more in comparison with away areas. Lead and cadmium are heavy metals elements that caused contamination. And their Damage to agriculture products was much higher than the zinc. Zincs average in vegetables was higher than the international standard of FAO.
پژوهشگران	احسان صادقی (نفر اول)، ارمغان حقیقی طلب (نفر دوم)، مصطفی کرمی (نفر سوم)، سمیه بهلولی (نفر چهارم)، سمیه بخشی (نفر پنجم)، هوشمند شرفی (نفر ششم به بعد)، سولماز محمودی یگانه (نفر ششم به بعد)