Masoomeh Amerian - Department of Horticultural Sciences and Engineering, Faculty of Agricultural Sciences and Engineering, Campus of Agriculture and Natural Resources, Razi University, Kermanshah, Iran

Background: Vegetables are an important part of healthy diet. This study investigated the concentration of heavy metals and nitrate (NO۳-) in leafy vegetables cultivated within selected greenhouses in Kermanshah County.Methods: The concentration nickel (Ni), copper (Cu), zinc (Zn), lead (Pb), iron (Fe), and cadmium (Cd) were determined using an atomic absorption spectrometer. NO۳- content was measured utilizing a spectrophotometer at a wavelength of ۴۱۰ nm. To assess the potential health risks associated with vegetable consumption, the health risk index (HRI) for non-cancerous diseases was employed.Results: A significant difference was evident among the three examined vegetables regarding their concentrations of heavy elements and NO۳- Spinach exhibited the highest NO۳- content at ۲۰۳.۳۳ mg/kg, while mint demonstrated the lowest at ۱۱۳ mg/kg. Among the studied vegetables, spinach exhibited the highest concentrations of NO۳- (۲۰۳.۳۳ mg/kg) and Fe (۱۷۷.۶۶ mg/kg). Coriander showed the highest concentration of Cd (۰.۳۶۶ mg/kg) and Ni (۱.۹۰۰ mg/kg), while mint displayed the highest concentration of Cu (۴۰.۰ mg/kg). The concentration of Ni, Pb and Cd in all three studied vegetables was higher than the World Health Organization (WHO) limit. The HRI for non-cancerous diseases was less than one for the studied heavy metals, and it was higher than one for NO۳ - in spinach (۱.۰۸۰).Conclusion: Given that prolonged consumption of vegetables poses a risk of carcinogenesis to consumers, it is imperative to implement corrective measures and maintain ongoing monitoring of heavy metal and NO۳- levels in crops cultivated within greenhouses in Kermanshah.

Food safety, Organic agriculture, Inorganic Chemicals, Vegetables