TY - JOUR
T1 - Determination of elemental composition of Malabar spinach, lettuce, spinach, hyacinth bean, and cauliflower vegetables using proton induced X-Ray emission technique at Savar subdistrict in Bangladesh
AU - Fahad, S. M.
AU - Islam, A. F.M.Mahmudul
AU - Ahmed, Mahiuddin
AU - Uddin, Nizam
AU - Alam, Md Rezaul
AU - Alam, Md Ferdous
AU - Khalik, Md Farhan
AU - Hossain, Md Sazzad
AU - Hossain, Md Lokman
AU - Abedin, Md Joynal
PY - 2015
Y1 - 2015
N2 - The concentrations of 18 different elements (K, Ca, Fe, Cl, P, Zn, S, Mn, Ti, Cr, Rb, Co, Br, Sr, Ru, Si, Ni, and Cu) were analyzed in five selected vegetables through Proton Induced X-ray Emission (PIXE) technique. The objective of this study was to provide updated information on concentrations of elements in vegetables available in the local markets at Savar subdistrict in Bangladesh. These elements were found in varying concentrations in the studied vegetables. The results also indicated that P, Cl, K, Ca, Mn, Fe, and Zn were found in all vegetables. Overall, K and Ca exhibited the highest concentrations. Cu and Ni exhibited the lowest concentrations in vegetables. The necessity of these elements was also evaluated, based on the established limits of regulatory standards. The findings of this study suggest that the consumption of these vegetables is not completely free of health risks.
AB - The concentrations of 18 different elements (K, Ca, Fe, Cl, P, Zn, S, Mn, Ti, Cr, Rb, Co, Br, Sr, Ru, Si, Ni, and Cu) were analyzed in five selected vegetables through Proton Induced X-ray Emission (PIXE) technique. The objective of this study was to provide updated information on concentrations of elements in vegetables available in the local markets at Savar subdistrict in Bangladesh. These elements were found in varying concentrations in the studied vegetables. The results also indicated that P, Cl, K, Ca, Mn, Fe, and Zn were found in all vegetables. Overall, K and Ca exhibited the highest concentrations. Cu and Ni exhibited the lowest concentrations in vegetables. The necessity of these elements was also evaluated, based on the established limits of regulatory standards. The findings of this study suggest that the consumption of these vegetables is not completely free of health risks.
UR - http://www.scopus.com/inward/record.url?scp=84937019795&partnerID=8YFLogxK
U2 - 10.1155/2015/128256
DO - 10.1155/2015/128256
M3 - Article
C2 - 26229953
AN - SCOPUS:84937019795
SN - 2314-6133
VL - 2015
JO - BioMed Research International
JF - BioMed Research International
M1 - 128256
ER -
