Determination of cadmium and lead in tomato (Solanum lycopersicum) and lettuce (Lactuca sativa) consumed in Quito, Ecuador

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dc.careerEscuela de Ciencias Biológicases
dc.category.authorprincipalen_US
dc.contributor.authorNavarrete Zambrano, Hugo Guillermo
dc.contributor.correspondingNavarrete Zambrano, Hugo Guillermo
dc.countryEcuadores
dc.date.accessioned2023-11-04T21:30:32Z
dc.date.available2023-11-04T21:30:32Z
dc.date.issued2020
dc.dedication.authorTCes
dc.description.abstractVegetables are one of the most important components in the human diet, but despite their multiple nutritional components, studies have demonstrated the presence of trace metals in their edible parts. In Ecuador, two of the most consumed crops are tomato (Solanum lycopersicum) and lettuce (Lactuca sativa). The importance of these two crops in the Ecuadorian diet, especially in large and touristic locations like the Metropolitan District of Quito, implies food safety-related concerns for locals and visitors. However, no previous studies have quantified the cadmium and lead levels in these two vegetables using samples from Quito markets. Thus, the aim of this study was to determine the cadmium and lead content in both tomato and lettuce products from main nonorganic and organic markets in Quito using a graphite furnace atomic absorption spectrophotometer. The results showed that the cadmium levels were lower than 0.058 in tomatoes and 0.034 mg/kg in lettuce, which are under the respective threshold values (0.100 and 0.200 mg/kg). Regarding lead, levels lower than 0.066 mg/kg were detected in lettuce, which did not exceed the CXS 193–1995 threshold value, while levels in tomatoes were near or exceeded the threshold value (0.100 mg/kg) from four markets (0.209, 0.162, 0.110, 0.099 mg/kg), suggesting a possible risk from tomato consumption. In addition, most vegetables marketed as organic had higher metal content than those coming from nonorganic markets. Based on these results, local health and commercial control authorities should monitor contaminants in food products sold in Quito and other places in Ecuador to ensure their safety.en_US
dc.facultyCiencias Exactas y Naturaleses
dc.id.author1710580869
dc.id.type1
dc.identifier.doihttps://doi.org/10.1016/j.toxrep.2020.07.008
dc.identifier.issn2214-7500
dc.identifier.urihttps://repositorio.puce.edu.ec/handle/123456789/4564
dc.identifier.urihttps://www.sciencedirect.com/science/article/pii/S221475002030353X
dc.indexed.databaseOtheres
dc.language.isoen
dc.list.authorsRomero, D., Yánez, G., Simbaña, K., Vélez, P., y Navarrete, H.
dc.magazine.pageRange893-899
dc.magazine.titleToxicology Reportsen_US
dc.magazine.volumeChapter7
dc.rightsOpenAccessen
dc.statepublisheden_US
dc.subjectEspectrofotometriaes
dc.subjectCultivos alimenticioses
dc.subjectElementos metálicoses
dc.subjectCadmioes
dc.subjectPlomoes
dc.subjectEspectrofotometría
dc.subjectCultivos alimenticios
dc.subjectElementos metálicos
dc.subjectCadmio
dc.subjectPlomo
dc.titleDetermination of cadmium and lead in tomato (Solanum lycopersicum) and lettuce (Lactuca sativa) consumed in Quito, Ecuadoren_US
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