Background and Objective: Fresh and processed vegetables, in particular leafy vegetables are main sources of nitrate in the diet. The growth level and absence of contamination matters of these vegetables, particularly their cultivation in farm lands, in the suburb which
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Background and Objective: Fresh and processed vegetables, in particular leafy vegetables are main sources of nitrate in the diet. The growth level and absence of contamination matters of these vegetables, particularly their cultivation in farm lands, in the suburb which may using sewage, is so critical. The primary target of this research is to determine nitrate concentration in the edible parts of radish, mint and parsley, and compare them with allowance limits and then introducing the most nitrate intaking herbs of the southern region of Tehran , in 2015.
Material and Methodology: Demanded products have been collected during three times sampling from Ahmadieh agricultural complex located in south of Tehran, in August and September of 2015, and the examinations have been repeated in three times for each sample. Eventually 90 samples were tested. The examinations carried out based on instruction provided by Iranian National Standard Organization
Findings: The results showed that mean concentration of nitrate in radish, radish leaves, mint leaves, mint roots, shoot mint, parsley leaf and parsley stem are respectively 19.02 ±1.342, 11.00±0.895, 17.70±1.369, 26.69±1.936, 20.82±1.261, 22.43±1.00 mg/kg, and also is indicative of the highest nitrate concentration is related to the mint and the lowest concentration in the radish, among all tested samples.
Discussion and Conclusion: By considering vegetables watering with sewages in this region which could increase nitrate concentration in the products, Then it is necessary to check nitrate concentration of more samples to achieve an accurate result.
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