Tin Levels in Perennial and Annual Green Leafy Vegetables.

Industrial processes, mining, weathering, and erosion release tin into the environment, which can be absorbed by vegetables. The research was undertaken to determine levels of tin in the perennial and annual vegetables:Allium ampeloprasumL,A. wakegiL,Artemisia dracunculusL,Coriandrum sativumL,Lepidium sativumL,Mentha arvensisL,Petroselinum crispumNyman Consp,Raphanus sativusL,Spinacia oleraceaL, andTrigonella foenum-graecumL and irrigation water and soil. Plant tissue, water, and soil samples were gathered from agricultural sites of Markazi Province, Iran. The highest tin levels were inT. foenum-graecum(454.110 ± 208.24 µg·kg−1) andS. oleracea(346.54 ± 156.14 µg·kg−1). Levels of tin in perennial and annual plants averaged 413.874 and 395.442 µg·kg−1, respectively, which were statistically similar. Mean concentration of tin in soil was 50.9205 ± 4.31 µg·kg−1and the mean concentration in water was 49.90 ± 0.4025 µg·kg−1, which were low. There were no differences in amounts of tin in the vegetables. Tin can accumulate in green leaves but all vegetables had levels of tin in edible parts of plants that were below the maximum acceptable limit for human consumption (<1 µg·g−1). [ABSTRACT FROM AUTHOR]