Uptake and Accumulation of Arsenic in Different Organs of Carrot Irrigated with As‐Rich Water

Mayorga, Paloma Campos Díaz de; Moyano, Amelia; Anawar, Hossain M.; García-Sánchez, Antonio-Javier

doi:10.1002/clen.201100697

Cited by 22 publications

(7 citation statements)

References 37 publications

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“…Translocation of As to Different Plant Organs Amaranth, green bean, lettuce, spinach, and tomato verified the accumulation trend orders of organs (root > leaf > stem > fruit) described in previous studies (Arslan et al, 2016). Carrot also verified the trend order leaf > root as described by Mayorga et al (2013).…”

Section: Arsenic Concentration In Vegetables Irrigated With As-contaminated Watersupporting

confidence: 83%

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Uptake of Arsenic by Irrigated Vegetables and Cooked Food Products in Burkina Faso

et al. 2021

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As compared to the Asian lowlands, environmental exposure to arsenic (As) in West Africa has received little attention. Recent studies have found geogenic As contamination of groundwater in many regions in Burkina Faso. As-contaminated groundwater is used for drinking and increasingly also for the irrigation of staple foods. This study assesses the extent to which irrigation and cooking of staple foods in Burkina Faso influence plant uptake and dietary consumption of As, respectively. Using a greenhouse experimental setup, we evaluated the transfer of As from irrigation water spiked with 0, 100, 500, and 1,000 μg/L As(V) to the organs and edible parts of seven commonly consumed vegetables (amaranth, carrot, green bean, lettuce, okra, spinach, and tomato). Next, we cooked the greenhouse-cultivated vegetables and externally purchased foods with As-free and As-spiked waters. The As content in all plant organs increased with increasing As in the irrigation water. With 500 μg/L, the concentrations of As in the edible parts (ordered from highest to lowest) were as follows: spinach (6.6 ± 0.5 μg/g); lettuce (3.9 ± 0.1 μg/g); carrot (3.5 ± <0.1 μg/g); amaranth (2.2 ± <0.1 μg/g); okra (0.9 ± <0.1 μg/g); green bean (0.8 ± <0.1 μg/g); and tomato (0.2 ± <0.1 μg/g). The edible parts of leafy vegetables irrigated with As-spiked water had a higher average As content (4.9 ± 4.5 μg/g) than root (2.9 ± 2.0 μg/g) and fruit/pod vegetables (0.8 ± 1.1 μg/g). Cooking with an excess volume of As-free water reduced the As content in the cooked vegetables by 39% on average, while cooking with As-contaminated water transferred As to the cooked food. The As content in steamed foods was 8 to 18 times lower than in boiled foods. Based on human health risk estimates, we generally recommend to avoid planting leafy and root vegetables in areas with As concentrations above 100 μg/L in irrigation water. In areas with elevated As contamination, mitigation strategies include the cultivation of fruit/pods vegetables such as tomato and okra and steaming the food instead of boiling.

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Section: Arsenic Concentration In Vegetables Irrigated With As-contaminated Watersupporting

confidence: 83%

“…Among the four species where the TF could be calculated, only carrots had a TF > 1. Liu et al (2006) and Mayorga et al (2013) also reported higher concentrations of As in carrot leaves that are described as efficient bio-accumulators.…”

Section: Root Vegetable (Carrot)mentioning

confidence: 90%

Uptake of Arsenic by Irrigated Vegetables and Cooked Food Products in Burkina Faso

et al. 2021

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“…Arsenic (As) is considered a toxic element to humans, other animals and plants. As a consequence of contamination human health problems have occurred in various countries, often caused by high concentrations of As in the diet, originating from both drinking and irrigation waters, from crops (via soil), vegetables and meat products (Mayorga, Moyano, Anawar, & Garcia-Sanchez, 2013). The detection of As in urine, faeces, skin, hair, nails and lungs has been used as indicators of potential As poisoning.…”

Section: Introductionmentioning

confidence: 99%

“…The uptake and phytotoxicity of the As depends on the levels of phosphate in soil. In the soil particles at low levels of phosphate As can displace phosphate which increases the uptake and phytotoxicity, whereas high levels of phosphate compete with As at root surfaces which results in a decline in uptake and phytotoxicity (Mayorga, Moyano, Anawar, & Garcia-Sanchez, 2013).…”

Section: Introductionmentioning

confidence: 99%

A study of arsenic speciation in soil, irrigation water and plant tissue: A case study of the broad bean plant, Vicia faba

2016

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Samples of soil, the broad bean plant, Vicia faba and irrigation water were collected from the same agricultural site in Dokan, in the Kurdistan region of Iraq. Total arsenic and arsenic speciation were determined in all materials by ICP-MS and HPLC-ICP-MS, respectively. Available arsenic (11%) was also determined within the soil, together with Cd, Cr, Cu, Ni, Zn, Fe and Mn. The concentrations of total arsenic were: soil (5.32μgg(-1)), irrigation water (1.06μgL(-1)), roots (2.065μgg(-1)) and bean (0.133μgg(-1)). Stems, leaves and pods were also measured. Inorganic As(V) dominated soil (90%) and root (78%) samples. However, organo-arsenic (MMA, 48% and DMA, 19%) was the more dominant species in the edible bean. The study provides an insight into the uptake, preferred disposal route, speciation changes and loss mechanism involved for arsenic with this food source.

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“…This is because As applied to irrigation water is primarily accessible to plants for uptake before it is adsorbed on the soil particles. Mayorga et al, 2013 andMarconi et al, 2010 applied lower concentrations of As in the irrigation water (0-150 μg/L and 19-104 μg/L, respectively) and investigated the effect of As-contaminated irrigation water on the As uptake and accumulation in carrot and radish, respectively. Both studies reported an increase in As concentration in the vegetables with an increase in the irrigation water As concentration.…”

Section: The Theme Of the Current Researchmentioning

confidence: 99%

Impact of arsenic-contaminated irrigation water on vegetables

Sandil¹

2021

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Arsenic-contaminated groundwater is often used all over the world for irrigating vegetables.These vegetables uptake arsenic (As) from the medium and accumulate them in their various plant parts and increase the As burden in human beings upon ingestion. Despite the risk of As intake from vegetables, there have been limited studies on the As uptake potential of vegetables when irrigated with As-contaminated groundwater. Most of the studies conducted to date on As in vegetables have been monitoring studies or market-basket studies, which have mentioned only the As concentration in the irrigation water or soil or the average As concentration of the local area. Such studies lack the details of the soil type, vegetable species and cultivars, agricultural practices, climatic conditions, and given the great variation in As concentration of the irrigation water around the world, the monitoring studies cannot help in describing the As uptake potential of a particular vegetable and the effect of As on the vegetable. Identifying vegetable species, soil type, and growth conditions would help in describing the As uptake by a vegetable under a particular growth condition and help in mitigating yield losses and calculating health risk assessment. There are several areas of research actively being pursued to address the As contamination problem, and in my Ph.D. work, we focused on three different experiments to better understand the interaction of As with commonly cultivated vegetables.In the first experiment, bean (Phaseolus vulgaris L. var. Golden goal) and lettuce (Lactuca sativa L. var. 'Május királya') were cultivated in calcareous sandy soil in a climatic chamber with different concentrations of As (0, 0.1, 0.25, 0.5 mg/L) to determine the effect of As on the plant biomass at different developmental stages (young growth stage and mature growth stage in lettuce, and young stage, flowering stage, and fruiting stage in bean) and to document the As uptake and accumulation in the different plant parts. In addition, we wanted to determine the TF (transfer factor) values at each developmental stage, the estimated daily intake (EDI), the non-cancerous health risks (HQ: hazard quotient), and cancerous health risks (LCR: lifetime cancer risk) from the consumption of these vegetables, and the effect on the essential nutrients concentration in the edible part of these plants. The applied As treatments did not significantly affect the biomass production of any plant part in bean and lettuce (p>0.05) at any growth stage. An increase in the applied As concentration resulted in an increase in the As accumulation in all plant parts of both plants, except bean fruit. The As concentration in the bean was in the order: root>stem>leaf>bean fruit and in lettuce: root>leaves. It was observed III that lettuce at the young growth stage accumulated higher As concentration than the mature growth stage, while in bean the As accumulation was in the following order: fruiting stage > young stage > flowering stage. No significant changes were observed in ...

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Uptake and Accumulation of Arsenic in Different Organs of Carrot Irrigated with As‐Rich Water

Cited by 22 publications

References 37 publications

Uptake of Arsenic by Irrigated Vegetables and Cooked Food Products in Burkina Faso

Uptake of Arsenic by Irrigated Vegetables and Cooked Food Products in Burkina Faso

A study of arsenic speciation in soil, irrigation water and plant tissue: A case study of the broad bean plant, Vicia faba

Impact of arsenic-contaminated irrigation water on vegetables

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