Nitrate contamination of different organic and non-organic vegetable varieties: A case study in Morocco

Abstract

Nitrates are chemical substances naturally present in the environment (plants, soil, water) and are involved in the natural nitrogen cycle. They represent the most stable oxidation state and are essential nutrients for plant growth. The exposure and ingestion of nitrates by the population are mainly through the consumption of vegetables and occasionally through water intake. The objective of this study is to determine the nitrate content of various varieties of vegetables from industrial agriculture consumed by the population in three cities in northern Morocco's Rabat-Salé-Kenitra region, as well as to demonstrate the health risk of consuming a high concentration of nitrate. The results determine the nitrate content of 77 vegetable samples harvested in Morocco’s Rabat-Salé-Kenitra region. The results showed that nitrate concentrations in vegetables varied depending on different areas in the city and whether the sample was organic or non-organic. The results of our study vary from 31.4 mg/kg (red onion) to 7860 mg/kg (beetroot) in the different vegetable varieties studied. It is recommended that this level be monitored on a regular basis and that the population be made aware of the recommended daily consumption of nitrates (0.84 mg-N/kg/d or 3.7 mg NO3-/kg/d) in the region to prevent excessive exposure to these potentially toxic compounds. In addition, it is advised to promote sustainable agriculture techniques aimed at lowering overall nitrate levels in the food supply and boosting the health and sustainability of the area's food system