Determination and Evaluation of Copper, Lead and Zinc in Leek Vegetable from Some Olericulture Farms of Hamedan, Iran

Background & Aims of the Study:  Heavy metals are ubiquitous in the environment, as a result of both natural and anthropogenic activities, and humans are exposed to them through various pathways, especially food chain. So, this study aimed to assess heavy metals (Cu, Pb and Zn) concentrations in different parts of the leek vegetable in Hamedan Province, Iran. Materials & Methods: Leek samples were collected from 3 farms in Hamedan, Iran. Samples were digested, using wet digestion method (HNO3 solution) and the concentrations of total Cu, Pb, and Zn were determined by inductively coupled plasma atomic emission spectroscopy (ICP-AE). Results: The average concentrations of heavy metals in different parts of the root, stalk and leaf of the Leek were in order; Copper (0.34, 0.54, 0.71), Lead (0.03, 0.05, 0.16) and Zinc (1.42, 3.43, 4.5) mgkg-1; So, all samples concentrations were lower than the permissible limits which are recommended by FAO/WHO. Also, most of the heavy metals were positively correlated with each other in concentration. Conclusions:  Pearson correlation test showed that Cu, Pb and Zn are similar naturally and related to the anthropic activities especially chemical fertilizer, implies the same interactions and/or relationships among these metals. According to the results, there is no risk to consumers via consumption of the leek vegetable. Appropriate measures should be taken to an effective control of heavy metal levels in vegetable soils and protect the human health finally