Volume 12, Issue 1 (5-2019)                   ijhe 2019, 12(1): 101-112 | Back to browse issues page

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Hassani Moghaddam E, Bazdar A, Shaaban M. Study of nitrate rate in some vegetables cultivated in Poldokhtar and Khorramabad, Lorestan province. ijhe. 2019; 12 (1) :101-112
URL: http://ijhe.tums.ac.ir/article-1-6192-en.html
1- Department of Medical Sciences, Razi Herbal Medicines Research Center, Lorestan University of Medical Sciences, Khorramabad, Iran AND Department of Agriculture, Seed and Plant Certification Research Institute, Agricultural Research Education and Extension Organization, Karaj, Iran , Es_hassani@yahoo.com
2- Department of Agriculture, Agriculture Organization Ministry, Khorramabad, Iran
3- Department of Agriculture, Young Researchers and Elite Club, Boroujerd Branch, Islamic Azad University, Boroujerd, Iran
Abstract:   (1568 Views)
Background and Objective: Nitrate is one of the most important factors in determining the quality of vegetables. Today, due to the excessive use of nitrogen fertilizers to accelerate vegetative growth, many vegetables have a high percentage of nitrates in human diet. The purpose of this study was to investigate the concentration of nitrate in four vegetable species cultivated in Poldokhtar and Khorramabad cities.
Materials and Methods: In this research, the nitrate content of four vegetables including Iranian leek, Basil, Mint and Radish (tuber and leaves) cultivated from olericulture field on Khorramabad and Poledokhtare were measured. A 2kg edible portion of vegetables was randomly collected for each species in triplicate and carried out to the laboratory. The nitrate content was measured according to the instructions of the Institute of Water and Soil of Iran. For this purpose, after preparation of the samples, a spectrophotometer was used to measure absorption at 580 nm. The nitrate content in different vegetables was estimated using a standard curve.
Results: The nitrate mean concentration of the studied vegetables from khorramabad city was 27017 mg/kg for Radish tuber, 9500 mg/kg for Basil, 8408 mg/kg for Iranian leek, 98231 mg/kg for Radish leaves and 5450 mg/kg for Mint. The values for the samples taken from Poledokhtare city were 12933 mg/kg for Radish tuber, 9063 mg/kg for Basil, 6708 mg/kg for Iranian leek, 6296 mg/kg for Radish leaves and 5454 mg/kg for Mint (5454 mg/kg). The values were all higher than the recommended doses for consumption. In control field, the nitrate mean concentration were 1586, 1134, 906, 794 and 662 mg/kg for Radish tuber, Basil, Iranian leek, Radish leaves and Mint, respectively. The values were within the range of recommended doses.
Conclusion: The amounts of nitrate measured in 100g of green tissue in Radish tuber, Basil, Iranian leek, Radish leaf and Mint were 7.36, 3.37, 2.74, 2.64, and 1.98 times more than the daily allowance limit, respectively. Given the high nitrate content in the studied vegetables, it is recommended that cautious is taken for consumption of the vegetables and nitrate content of the vegetables produced in Lorestan province in different seasons should be monitored.
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Type of Study: Research | Subject: General
Received: 2019/01/16 | Accepted: 2019/04/22 | Published: 2019/10/13

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