Heavy Metal Concentrations in Some Edible Vegetables: A Case Study in Uyo and Ibesikpo Asutan Local Government Areas of Akwa-Ibom State

• Published in: Recent patents on biotechnology Vol. 10; no. 3; p. 295
• Main Authors: Okpako, Ogbemudia F, Igbinosun, Iziegbe L, Okon, Mbong E, Chilaka, Tochi G
• Format: Journal Article
• Language: English
• Published: United Arab Emirates 2016
• Subjects: Environmental Monitoring - methods; Food Analysis - methods; Food Contamination - analysis; Metals, Heavy - analysis; Nigeria; Plants, Edible - chemistry; Reproducibility of Results; Sensitivity and Specificity; Soil Pollutants - analysis; Vegetables - chemistry
• ISSN: 2212-4012

This study assessed the level of heavy metals (Zn, Cu, Mn, Hg and Fe) accumulation in the leaves of five vegetables viz: Telfairia occidentalis, Heinsia crinata, Gnetum africanum, Talinum triangulare and Vernonia amygdalina planted in different gardens in Ibesikpo Asutan and Uyo L.G.As in Akwa Ibom State, Nigeria using standard scientific methods and reviewing latest patents.
Soil samples were obtained at a depth of 0 - 10 cm each at the base of each vegetable using soil auger.
The results obtained from this study showed that the nutrient status and heavy metals concentrations of the soil of the two Local Government Areas were not significantly (P= 0.05) different. However, the levels of the heavy metals contents of the leaves of the vegetables were observed to fall within World Health Organisation (WHO) permissible concentration range. This observation indicated that there are little or no anthropogenic activities in or around the garden leading to the emission of heavy metals into the environment. Also, the result attributes the low heavy metals accumulation in the soil and poor translocation to the use of organic supplements in the gardens.
The finding of this study certifies that there is no risk associated with the consumption of vegetables from these farms. This result is discussed in line with current global trends in pollution management and dietetics.