Determination of Heavy Metal Contaminants in Leafy Vegetables (Ethiopian Cabbage) Cultivated Around Dilla Town

In Dilla area, vegetables like cabbage can be grown in a variety of methods and are eaten in large quantities. Of the several green leafy vegetables that are acceptable for eating by humans, some are only found in a certain area, while others are found all over the world. The latter category, which includes the Brassica family, includes cabbage. The aim of this study was to use the technique known as flame atomic absorption spectrometry to investigate the levels of specific harmful heavy metals (Cr, Zn, Ni, Cd, and Pb) that are detected in the vegetables. To remove the metals from the samples, the most effective wet digestion technique was used. Heavy metal buildup in the body can result in a number of health risks. Therefore, accurate identification of these pollutants is necessary to ensure safety. Zn and Ni were discovered for the kinds of cabbage examined, according to the analytical results from this study. Zn (47 to 114 mg/kg), Ni (28.6 to 39.7 mg/kg), Cr, Pb, and Cd are below the detection limit, and other metal concentrations (mg/kg) were discovered in the edible sections of cabbage. The level of Zn in cabbage from Andida farm was found to be higher and nickel is lower than the permissible value recommended by FAO/WHO. The values of the analysis of variance (ANOVA) indicated that there was no significant difference (p > 0.05) in the mean values of Zn and Ni between Andida, Darra, Oddo Miqee, and Guangua cabbage samples. The samples in Ni and Zn exhibited the highest correlation coefficient (r = 0.76) in the study's sample correlation coefficient matrices. Thus, it is crucial to regularly check vegetables in order to avoid an excessive accumulation of harmful heavy metals in meals.