Determination of lead, cadmium and nickel amount in pickled vegetables

Safni Jimat, (2008) Determination of lead, cadmium and nickel amount in pickled vegetables. Universiti Malaysia Sabah. (Unpublished)

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Abstract

This study is carried out to determine the concentration of lead, cadmium and nickel in pickled vegetables. Pickled Chinese mustard plant, pickled cabbage and pickled lettuce have been choose for this study. Samples are collected from local market around Kota Kinabalu. Two sample preparation methods are used in these studies which are dry ashing method and wet digestion method. Finally, these samples are analyzed by using Flame Atomic Absorption Spectroscopy (FAAS). The amount of lead and cadmium are higher in sample prepared by wet digestion method. While the amount of nickel are higher in sample prepared by dry ashing method. Pickled cabbage have higher amount for all metal which are averagely 2.37 µg/g for cadmium, 20.54 µg/g for lead and 23.4 µg/g for nickel. Whereas, pickled lettuce have the lowest amount for all metal which are averagely 0.72 µg/g for cadmium, 2.54 µg/g for lead and 7.45 µg/g for nickel. For pickled chinese mustard plant, the amount of cadmium is averagely 2.11 µg/g, 14.07 µg/g for lead and 19.30 µg/g for cadmium.

Item Type: Academic Exercise
Uncontrolled Keywords: lead, cadmium, nickel, pickled vegetables, concentration
Subjects: Q Science > QD Chemistry
Divisions: FACULTY > Faculty of Science and Natural Resources
Depositing User: Munira
Date Deposited: 19 Jul 2018 06:46
Last Modified: 19 Jul 2018 06:46
URI: http://eprints.ums.edu.my/id/eprint/20532

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