Acta Scientific Nutritional Health (ASNH)(ISSN: 2582-1423)

Research Article Volume 8 Issue 2

The Influence of the Sensitivity of the ICP-MS and AAS Method for the Determination of Cadmium, Lead and Arsenic in Lettuce (Lactuca sativa L.) on the Results of the Analysis

Amra Bratovcic1*, Amna Dautovic2 and Edita Saric3

1University of Tuzla, Faculty of Technology, Urfeta Vejzagica, Bosnia and Herzegovina, Europe
2Multilab, Plane bb, Bosnia and Herzegovina, Europe
3Federal Institute for Agriculture in Sarajevo, Ilidza, Bosnia and Herzegovina, Europe

*Corresponding Author: Amra Bratovcic, University of Tuzla, Faculty of Technology, Urfeta Vejzagica, Bosnia and Herzegovina, Europe.

Received: December 21, 2023; Published: January 09, 2024

Abstract

In this paper the concentrations of heavy metals such as lead (Pb), cadmium (Cd) and arsenic (As) were determined in dried lettuce leaves under greenhouse cultivation. They were determined by two methods: using inductively coupled plasma mass spectrometry (ICP-MS) and atomic absorption spectrometer (AAS). The percentage of humidity was 10.7 %. Concentrations of heavy metals determined by the ICP-MS method were slightly higher than by AAS indicating higher sensitivity of the ICP-MS method. The highest concentration was found for cadmium (1.2 mg/kg), then for arsenic (0.186 mg/kg), and finally for lead (0.04 mg/kg). The obtained results indicate that lettuce cultivated in soil irrigated with tap water containing dissolved mineral fertilizers under commercial name starter 1, 2, and 3 can elevate the concentration of heavy metals in edible parts of the crop, affecting food safety and public health worldwide.

Keywords: Lettuce, Cadmium, Arsenic, Lead, ICP-MS method, AAS method, Food contamination

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Citation

Citation: Amra Bratovcic., et al. “The Influence of the Sensitivity of the ICP-MS and AAS Method for the Determination of Cadmium, Lead and Arsenic in Lettuce (Lactuca sativa L.) on the Results of the Analysis".Acta Scientific Nutritional Health 8.2 (2024): 32-36.

Copyright

Copyright: © 2024 Amra Bratovcic., et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.




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