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Multidimensional Scaling of the Mineral Nutrient Status and Health Risk Assessment of Commonly Consumed Fruity Vegetables Marketed in Kyrgyzstan

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Abstract

Intensive production of fruits and vegetables causes heavy metal accumulation. Consumption of this kind of foodstuff is a growing concern of the modern world with the additional distress of the supply of enough foodstuffs. To contribute to this global purpose, this research aimed to find out the mineral nutrient and heavy metal concentrations of commonly consumed fruity vegetables in Kyrgyzstan. Totally, ten different fruity type vegetables were collected from five different large bazaars of Kyrgyzstan. From these, 20 samples, including washed/unwashed rinds of vegetables, were quantified in terms of their B, Ca, Cd, Cr, Cu, Fe, K, Mg, Mn, Na, Ni, Pb, and Zn contents by using inductively coupled plasma–optical emission spectrometry (ICP-OES). The concentrations of the fruity vegetables were found in the following range: B (1.392–25.816), Ca (92.814–4095.466), Cd (0.007–0.086), Cr (0.009–0.919), Cu (0.351–8.351), Fe (4.429–126.873), K (920.124–10,135.995), Mg (61.973–879.085), Mn (1.113–78.938), Na (36.132–266.475), Ni (0.039–1.215), Pb (0.081–2.906), and Zn (1.653–87.107) (mg kg−1). It was determined that red capia pepper was the vegetable having the highest daily nutritional value according to evaluation done in our study. Taking into account of the HI values, all of the vegetables analyzed were determined to be lower than the limit value of 1 that falls into acceptable limits in terms of being safe. Peppers demonstrated the highest variation in terms of the elemental content. The high Cr content rendered hot pepper risky for consumption by both genders regarding with CR, and in terms of CR, it has been observed that nickel contents being found in vegetables including tomatoes pose a moderate risk for consumption. Quite lower risk was detected in red/Brandy-wine tomatoes, eggplants, and cucumber for both genders. As most striking result in our study, the Brandy-wine type tomato was found to be healthiest (as well as safest) and nutritious vegetable looking from the viewpoint of consumption in Kyrgyzstan.

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All data generated or analyzed during this study are included in this published article and its supplementary information file.

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Authors and Affiliations

  1. Department of Field Crops and Horticulture, Faculty of Agriculture, Kyrgyz-Turkish Manas University, 720038, Bishkek, Kyrgyzstan

    Hasan Can

  2. Department of Biology, Faculty of Science and Arts, Marmara University, 34722, Kadikoy, Istanbul, Turkey

    Ibrahim Ilker Ozyigit & Asli Hocaoglu-Ozyigit

  3. Department of Biology, Faculty of Science, Kyrgyz-Turkish Manas University, 720038, Bishkek, Kyrgyzstan

    Ibrahim Ilker Ozyigit

  4. Department of Soil Science and Plant Nutrition, Faculty of Agriculture, Selcuk University, 42130, Konya, Turkey

    Merve Can

  5. Department of Civil Engineering, Faculty of Engineering and Natural Sciences, Bahcesehir University, 34353, Besiktas, Istanbul, Turkey

    Ibrahim Ertugrul Yalcin

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  1. Hasan Can
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  2. Ibrahim Ilker Ozyigit
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Correspondence to Hasan Can or Ibrahim Ilker Ozyigit.

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Can, H., Ozyigit, I.I., Can, M. et al. Multidimensional Scaling of the Mineral Nutrient Status and Health Risk Assessment of Commonly Consumed Fruity Vegetables Marketed in Kyrgyzstan. Biol Trace Elem Res 200, 1902–1916 (2022). https://doi.org/10.1007/s12011-021-02759-2

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