Fecha de publicación: 27/10/2024 Fuente: Foods - Revista científica (MDPI) Foods, Vol. 13, Pages 3420: Impact of Metal-Containing Industrial Effluents on Leafy Vegetables and Associated Human Health Risk
Foods doi: 10.3390/foods13213420
Authors:
Alexandra Kravtsova
Inga Zinicovscaia
Alexandra Peshkova
Pavel Nekhoroshkov
Liliana Cepoi
Tatiana Chiriac
Ludmila Rudi

One of the primary sources of trace elements in the environment is wastewater used for irrigation. However, the effects of untreated wastewater containing high concentrations of chromium and zinc on vegetables and the potential human health risks associated with their consumption are poorly understood. This pot experiment aimed to address this research gap. The accumulation of chromium and zinc and their effect on the biochemical parameters of lettuce (Lactuca sativa) and green onion (Allium fistulosum L.) irrigated with untreated industrial effluents were assessed. The average concentrations of chromium and zinc in the edible parts of the vegetables ranged between 7.36 and 7.58 mg/kg dry weight and 59.8 and 833 mg/kg dry weight, respectively. The irrigation of the lettuce with the effluent containing zinc at a concentration of 2.95 mg/L led to a significant increase in the content of phenols and the antioxidant activity. A significant reduction in the chlorophyll content of the lettuce leaves and the antioxidant activity of the onion leaves was observed when the plants were irrigated with the effluent containing zinc at a concentration of 78 mg/L. No non-carcinogenic health risk from the intake of chromium and zinc was identified through the consumption of lettuce and green onion, primarily due to the fact that a smaller proportion of the total metal content was transferred to their edible parts.