فهرست مطالب zahra beigmohammadi

The frequent and long-term use of a significant amount of frying oil at temperatures between 150 °C and 190 °C to heat and immerse food is called deep frying. This method of food preparation due to the creation of attractive sensory and organoleptic features, including texture crispness, good taste, increasing the speed of cooking, and producing food products with a unique aroma,taste and brown color has been noticed by all the people of the society, especially the youth (Asokapandian et al., 2020). In the process of deep frying, as a result of the interaction between oil and other factors such as moisture, oxygen and heat, the main and complex chemical reactions of hydrolysis, oxidation, denaturization, isomerization and polymerization occur, by transferring moisture from the food to oil and absorption of oil into food leads to the production of harmful compounds and the reduction of oil quality, as well as chemical changes and mechanical deformations such as wrinkling, expansion and crust formation in fried food products (Dash et al., 2022). The extent of these changes depends on various factors, such as the characteristics of food and oil, the type of fryer, the type of heating process, the increase in factors such as the rate of integration of air and oil, the number of times of frying, and the duration of immersion of the food. Considering the very unfavorable effects of these reactions on oil quality, in order to reduce corruption and to identify and determine the point of oil disposal during the deep-frying process, various important indicators have been determined. The most important of these indicators are polar compounds, anisidine value, peroxide, volatile and non-volatile compounds, peroxide number, free fatty acids, acid value, iodine number, and smoke point. This study aimed to investigate the possibility of determining and predicting the tipping point of frying oil during deep frying (Xu et al., 2019).

For this purpose, on four consecutive days for 6 h with 45 minintervals, 100 g of semi-prepared potatoes from the Paris brand for 8 to 10 min in a fryer containing 4 L of Aftab brand oil. It was fried at a temperature of 180 oC, at the end of 6 hours of work, the fryer was turned off and some of the oil inside the fryer was removed in a container, after cooling the oil inside the container, 3 Falcon tubes of 50 ml (total 150) of the oil sample was separated to evaluate and perform various tests, and after labeling, it was placed in the freezer at -10 oC. To evaluate the changes in the oil used on the 4 day samples and the control sample (total of 5 samples), tests of anisidine, peroxide, acidity, polar compounds, and absorption in the region of 200 to 900 nm at a wavelength of 380 nm were performed. Suitable kinetic modeling was performed using MATLAB software, and these changes were interpreted using SPSS software with a confidence level of 95%. In previous studies, the changes in the oil factors of trade and industry were evaluated and investigated, but the amount of absorption in a certain spectrum and the use of this factor to determine and predict the tipping point of oil have received less attention (Senanayake 2018).

In this study, it was found that with the increase in the time of frying potatoes, the amount of acidity, polar compounds, anisidine value and absorption in the fried oil increased, and statistically, these changes were significantly different from they also have (p≤0.05). Thus, the lowest level of acidity was related to the control treatment, and the highest level of acidity was related to the fourth-day sample. The peroxide changes first increased and then decreased, and the changes in this treatment were different from those of the other treatments. The acidity and anisidine values passed the point of corruption of these factors, but polar compounds and peroxide did not reach this point. The anisidine values were significantly different between the treatment and control samples (p≤0.05). As the number of days passed, the amount of anisidine in the fried oil increased, which was statistically significant (p≥0.05). Thus, the lowest number of anisidines was related to the control treatment, and the highest number of anisidines was related to the fourth-day sample. There was a significant difference in polar compounds between the treatment and control sample (p≤0.05). As the number of days elapsed, the number of polar compounds in fried oil increased, with a statistically significant difference (p≤0.05).Thus, the lowest amount of polar compounds was related to the control treatment, and the highest amount was related to the sample on the fourth day. The absorption at in 200-900 nm was significantly different between the treatment and control samples (p≤0.05). With the passage of time, the amount of absorption in 200-900 nm range in fried oil increased, which was statistically significantly different (p≤0.05). Therefore, the lowest absorbance at 200-900 nm was related to the control treatment and the highest absorbance at 200-900 nm was related to the fourth-day sample. Researchers believe that the measurement of polar compounds is the most important test in oil decomposition. The amount of polar compounds during a certain period of margarine heating is a function of the amount of moisture and oil phase used (including the resistance of the oil to oxidation, the amount of mono- and diglycerides, free fatty acids and oxidized triglycerides).

Measuring and checking the changes in oil factors, as well as using the intensity of absorption of polar compounds at different intervals in determining the spoilage and waste of industrial frying oils is a very suitable and practical method. The results of this research show that theabsorption index of polar compounds can be used to determine the pour point of oils used in frying.

In recent decades, significant advancements have been made in understanding the role of food in improving health. Therefore, this research aimed to investigate the possibility of producing a useful kiwi and apple drink containing Spirulina platensis and Moringa oleifera.

Fruit beverages were prepared using a 1:1 ratio of natural apple and kiwi juice, along with 0.1% stevia and 5% inulin. Then, different levels of Spirulina platensis (0%-2%) and Moringa oleifera (0%-2%) powders were added. The treatments were prepared in four groups: T0 (control sample), T1 (containing 2% Moringa oleifera), T2 (containing 2% Spirulina platensis), and T3 (1% Moringa oleifera + 1% Spirulina platensis). The physicochemical properties, antioxidant activity, some nutritional properties including the content of elements and fatty acid profile, and sensory properties of the substances were investigated.

A significant increase in pH, acidity, ash, brix, and protein was observed in all treatments compared to the control sample (P < 0.05). The highest amount of pH, acidity, and protein was reported in T2 (P < 0.05) and the highest ash and brix levels were observed in T1 (P < 0.05). The analysis of the antioxidant activity of beverages showed a significant increase compared to the control (P < 0.05). The T1 treatment exhibited the highest antioxidant activity, while the T0 treatment showed the lowest (P < 0.05). The analysis of beverages' elements, including calcium, iron, and potassium content, revealed that the T1 treatment exhibited the highest nutritional value (P < 0.05). The analysis of the color characteristics of the beverages showed that the addition of Spirulina platensis led to a decrease in the L*, a*, and b* values of the samples (P < 0.05), while Moringa oleifera leaf powder increased the a* and b* values significantly (P < 0.05) and had the L* value higher than that of other samples (except the control) (P < 0.05). The fatty acid profile indicated the lowest amount of omega-3 in the control group (P < 0.05). T1 had the highest amount of omega-6 (P < 0.05). Additionally, the highest and lowest amounts of saturated fatty acids were observed in T1 and T2 samples, respectively (P < 0.05). The highest and lowest levels of monounsaturated fatty acids (MUFAs) were observed in the T2 and control samples, respectively (P < 0.05). The sensory evaluation of the samples showed no significant effect on the color of the beverages (P > 0.05). T1 samples had the highest scores for taste, mouthfeel, and overall acceptance (after the control sample) (P < 0.05). The maximum consistency score was associated with the T2 sample (P < 0.05).

Given the high acceptance score of Moringa oleifera leaf powder in the preparation of functional beverages, it is recommended that this potential be used in various sectors of the food industry within the country.

Plasticizers in plastic packaging materials, including terephthalate esters, can migrate into foods during storage, which can lead to safety and sensory food quality issues. In this study, the total migration rate of terephthalate esters from PET bottles into carbonated malt beverages was investigated at temperatures of 5, 20, and 40 °C during 30 days of storage in an acidic food simulant (acetic acid 3%). The total migration rate was evaluated after 10, 20 and 30 days. The data were in accordance with the Arrhenius equation, and the activation energy was studied at the above temperatures. The results showed that the migration process increased with increasing time and temperature. Changing the temperature from 5 to 45 °C significantly increased the diffusion coefficient of the migrating component (p < 0.05). The data had a good fit with the Arrhenius equation, and this model explained the dependence of the diffusion coefficient on temperature. A significant increase in activation energy was observed with increasing temperature. Migration of heavy metals under severe test conditions (40 °C during 30 days’ storage) showed that the migration rate of metals (Cr, Pb, As, Hg and Cd) was lower than the value specified by the European standard. In general, it can be said that the obtained data prove the safety of PET packaging containers for carbonated malt beverages, since the refrigerator temperature is the usual storage temperature for carbonated malt beverages.

Fruit beverages were prepared using natural kiwi juice, along with 0.1% stevia and 4% inulin. The different levels of Moringa oleifera powder (MOP) and Moringa oleifera extract (MOS) in range of 0-2% were added. The treatments were prepared in four groups: T0 (control sample), T1 (containing 2% MOS), T2 (containing 1% MOS and 1% MOP), and T3 (2% MOP). Th physicochemical properties, antioxidant activity, nutritional properties, and sensory properties of the substance were investigated. Insignificant difference in pH, acidity, and a significant increase in ash and brix were observed in all treatments compared to the control sample (p<0.05). The results of the nutritional factors (iron and protein) showed a significant difference between all samples and the control (p<0.05), so T0 had the lowest amount and the T3 sample had the highest amount of nutritional value. The amount of antioxidant activity of the samples showed a significant increase compared to the control (p<0.05). The highest antioxidant activity was related to sample T1 and no significant difference was observed between T2 and T3 treatments (p>0.05). The analysis of the color characteristics of the beverages showed that the highest brightness (L*, after the control sample) and the also the highest redness and yellowness index were related to the sample containing 2% Moringa oleifera leaf extract (T1), which has a significant difference compared to other samples (p<0.05). According to sensory evaluators, the addition of leaf powder and extract did not affect the color factor, but the consistency of the fruit drink showed a significant

The researchers are fronting the increasing of knowledge in extraction, application, and also antioxidant and antimicrobial properties of plant extracts and essential oils. In recent decade, the journal "Applied Food Biotechnology" has been established a channel for scientists all around the world to share their own hypotheses, results, and conclusions. As a peer-reviewed multi-disciplinary biotechnological publication, it covers several scopes which one important one is food microbiology. In this context, the journal has published several reports on food application of plant extracts and essential oils. The aim of this text is to determine the main categories of published articles in this context in the Journal of "Applied Food Biotechnology" and so on by editors. It seems that research tend to show the effective function of essential oils, as well as comparison of free and encapsulated forms as antimicrobial and antioxidant agents in food. With the aim of holding the potential to alleviate certain complexities, enhance yield, and simplify the isolation process of bioactive metabolites or their individual components, research has played a significant role in reducing production cost of essential oil and herbal extract.

Today, due to the importance of nutrition and the role of food on human health, attention has been paid towards the production of foods rich in functional and beneficial compounds, as well as low calorie products to reduce various diseases such as diabetes, obesity, cardiovascular diseases, etc. The aim of this research was to develop a functional and low-calorie dairy dessert using long-chain inulin and Moringa oleifera extract.

Experimental: 

Moringa oleifera extract (ME) was prepared by the percolation method and used in combination with inulin in the formulation of low-calorie dairy dessert based on maltitol and sucralose as sweeteners. ME was used at 1%, 2% and 3% (w/w) levels and inulin at 5% and 7% levels. The moisture, ash, fat, protein and carbohydrate content, as well as calorie, pH, acidity, soluble solids (brix), syneresis, viscosity, color indices, antioxidant capacity and sensory characteristics (color, flavor, texture, mouth feel and overall acceptability) of the dairy dessert treatments were examined after production.

The addition of inulin and ME showed a significant effect on the chemical composition of the desserts and reduced the calories of the treatments compared to the control. Increasing the level of ME did not affect the syneresis and viscosity of the desserts, while by increasing the level of inulin from 5% to 7%, viscosity increased and syneresis decreased significantly (P<0.05). Incorporation of ME into the formulation of dairy dessert also reduced the L* and a* and increased the b* values of the samples (P<0.05). By adding ME and increasing its level from 1% to 3% in the formulation, significant improvement in the antioxidant capacity of the desserts was observed, so that the highest antioxidants capacity was evaluated in the samples containing 7% ME (37.53-37.82%). The results of sensory evaluation indicated that all treatments were acceptable, and the desserts containing lower levels of ME obtained higher flavor, color and overall acceptability scores.

Recommended applications/industries: 

The results of this research demonstrated that inulin as a prebiotic and Moringa oleifera extract as a rich source of bioactive and antioxidant compounds can be used to develop a functional low-calorie dairy dessert.

Phospholipases are important groups of enzyme with wide applications in various industries. In this study, two-step optimization including Plackett-Burman screening design and response surface methodology (RSM) optimization were done with the goal of higher production level of phospholipase by selected mutant strains of Trichoderma atroviride sp.ZB-ZH292. First step was done by screening and evaluation of seven factors affecting the enzyme activity and biomass production by selected mutant, using Plackett-Burman design at two levels each namely temperature, time, amount of soybean phospholipids (as a carbon source), peptone level (as nitrogen source), equal ratio of mono and di-potassium hydrogen phosphate (as phosphorus source), seed size, and seed age. According to the result of screening design, incubation time (P<0.01), incubation temperature (P<0.01), and soybean phospholipids as a carbon source (P<0.05), had significant effect on the enzyme activity, so they were selected and used as independent variables in central composite design (CCD) under response surface methodology (RSM). In the analysis of 20 experimental runs, the effects of three independent variables including incubation temperature (20-30 °C), incubation time (3-5 day), and phospholipid concentration (3-9%) were evaluated on phospholipase activity. Analysis of variance (ANOVA) showed that the optimum values of soybean phospholipid, incubation temperature and incubation time were 4.32%, 29.73°C, and 101.76 h, respectively. At this optimum point, the phospholipase activity was found to be 3.57 (U/ml) which is in good agreement with the predicted value (3.56 (U/ml)) by the model.

The growth of consumers' attention to the role of nutrition in health and well-being is the first driving force for the production of functional foods. In recent years, the tendency to produce and consume fortified foods has been increasing worldwide. Milk and dairy products are an important group of functional foods. Its protein, calcium, phosphorus, iron, riboflavin, and vitamins A and B12 play important roles in the human diet. Flavored dairy drinks are a major part of dairy products. Although they are considerably consumed, especially their probiotic and prebiotic types, they have a lower sales share compared to yogurt and milk. The purpose of this research was to produce a cantaloupe prebiotic dairy drink dessert. For this purpose, the formulation of this drink was examined in four treatments.

First, the dry ingredients of the formulation, including cantaloupe essential oil (0.02%), sugar (2.5%), modified corn starch (2.5%), and inulin (5%), were mixed in 100 ml of milk. After the heating and cooling processes, the cantaloupe prebiotic dairy drink dessert was produced (control sample = T0). In order to prepare the treatments, 2% Spirulina platensis for the first treatment (T1), 2% Moringa oleifera for the second treatment (T2), and a combination of 1% Spirulina platensis and 1% Moringa oleifera for the third treatment (T3) were used. The protein content was measured by the Kjeldahl method; the color by a colorimeter; the pH by a pH-meter; brix by a refractometer; and the antioxidant activity by the DPPH method. The calcium content was quantified by titration with EDTA; potassium content by a flame photometer; iron content by a spectrophotometer; and viscosity by a viscometer. The sensory properties were assessed by 10 panelists using the five-point hedonic method. The tests were examined for all the treatments on the 1st and 8th days of storage.

The results showed that T2 had the highest amounts of calcium, potassium, iron, ash, viscosity, and antioxidant activity, which had a statistically significant difference with the other treatments (p<0.05). According to the results of sensory evaluation, T2 received significantly higher scores in terms of mouthfeel, appearance, color, taste, consistency, and overall acceptance, compared to the other treatments (p<0.05).

The results showed that the best treatment in terms of nutritional value, sensory properties, and physicochemical properties, was the treatment containing 2% Moringa oleifera. Further studies are suggested for using this nutritive plant in the formulation of other food products.

Spirulina platensis is biomass rich in protein, iron and amino acids, vitamins, unsaturated fatty acids, antioxidants, and minerals. The aim of producing dairy desserts with Spirulina platensis is to create varieties in consumer food products, develop dairy products, and create enjoyable foods with nutritional characteristics appropriate for various age groups, especially children. The effect of multiple levels of spirulina (1-3% by weight), stevioside sweetener (0.5-1.5% by weight), and corn starch (1-3% by weight) on the characteristics of a dairy dessert were examined. Moreover, formulation optimization with variables at different levels was determined by applying the response surface method (RSM). The results indicated that the most influential parameter in the color, protein, and iron of dessert samples was the amount of spirulina. The amount of corn starch significantly affected the dessert tissuechr('39')s springiness, gumminess, chewing ability, stiffness, and viscosity in all samples (p<0.05). According to the results, the optimal sample formulation was selected with stevia composition at 0.05%, Spirulina platensis at 3%, and corn starch at 1% with a utility coefficient of 0.96. The optimal sample in the production laboratory and chemical, rheological, and color parameters were also evaluated. The results showed that the difference between the samples produced based on the optimal formulation and the values predicted by the software was not significant, indicating the modelchr('39')s high efficiency in predicting the quality properties of the produced dessert.

The paper presents the enzymatic degumming of soybean oil by immobilization of phospholipase A1 (PLA1) on atmospheric plasma surface modified chitosan nanofibrous membrane. As evidenced by Scanning Electron Microscopy (SEM) images, chitosan nanofibers exhibited a number of properties indicating this polymer as a good enzyme carrier. Fourier Transform InfraRed (FT-IR) spectroscopy showed the reaction between the enzyme and functional groups of chitosan nanofibers. The properties of immobilized PLA1 were compared to free PLA1 in order to evaluate the possibility of using the immobilized enzyme for the degumming of soybean oil. The pH tolerance and thermal stability of the immobilized PLA1 were significantly improved. In addition, the immobilized PLA1 can be easily recovered and retained at 80% of its initial activity after 10 times of recycling. The enzymatic degumming process was carried out at 60°C and pH 6.0. The residual phosphorus content decreased to 8.6 mg/kg after 6 h, which is to meet oil safety standards and suitable for the physical refining of soybean oil.

The pectinase enzyme has a great importance in the food industry. It is capable of decomposing Pectin significantly, which is the substantial element of turbidity of the juices. As a result, it plays an important role in clarification also ability to maintain organoleptic properties and quality of nutrients. The usage of enzymes in the industry is costly and some measures should be taken to allow the enzyme to be used several times without altering its efficiency. In this research the commercial pectinase enzyme was immobilized on calcium alginate beads. Free and immobilized enzymes activities in different temperatures and pH were determined. Then storage stability and reusability of enzyme were investigated. For optimized clarification of tomato juice by immobilized enzyme, the response surface methodology was used. Three factors including temperature (30-45°C), time (15-45 min) and enzyme concentration (2-6%) in 3 levels were used to evaluate the effect of parameters on turbidity of tomato juice as a model system, the importance of interacting the effects of factors also determined. Optimization has been conducted to achieve the lowest turbidity of tomato juice at the lowest used enzyme. Optimized conditions achieved by concentration of immobilized enzyme 2%, temperature 45◦C and time 45min, and with yield of clarification 27/09 times for tomato juice. Results showed that the best temperature and pH for free and immobilized enzymes were 45°C and 3, respectively.

In recent years there has been extensive research into the use of edible coatings in food packaging. Today, the use of edible coatings has increased due to consumers' desire to purchase products that maintain their freshness. In this research, edible coating based on different percentages of Spirulina platensis (0.5-1.5%) with constant percentages of gelatin powder (2%), chitosan powder (1%), and glycerol as lubricants was used. Physicochemical properties such as moisture content, pH, Acidity, color, total phenol, nutritional properties such as protein content, iron content and ascorbic acid content, sensory evaluation and microbial characteristics of control and other treatments were evaluated at days 0, 7 and 14 after production. The results of chemical tests showed the moisture content, acidity, phenol level were increased with increasing of Spriulina platencis in different treatments. The results of colorimetric analysis also showed that by increasing the percentage of spirulina the transparency of treatments decreased. The results of nutritional evaluation showed that there was a significant difference in protein, iron and ascorbic acid levels with increasing of Spirulina platensis (p <0.05). Increasing the amount of spirulina platensis was effective on the microbial growth as well as the taste and color of the treatments, which was diagnosed by sensory evaluation.

The objective of present study was to develop a functional peach juice beverage. To this end, formulation ingredients of the beverage including whey protein concentrate (WPC) (1-5%), stevia (0.04-0.08%) as sugar replacer and inulin (4-8%) were optimized according to a central composite design (CCD) using response surface method. The results showed that the brix was profoundly promoted as the level of WPC or inulin increased but it was not affected by stevia. It was observed that while beverages with higher whey protein concentration had greater sedimentation tendency, inulin had a noticeably decreasing effect on it. However, they both significantly resulted in higher turbidity for the beverages. Moreover, stevia showed no significant effect on sedimentation degree and turbidity of the samples. Four optimum formulations including the sample with the least sedimentation (code 1), the sample with the least sedimentation and the most stevia (code 2), the sample with the least sedimentation and the most WPC (code 3) and the sample with the least sedimentation and the most stevia and WPC (code 4) were selected using response surface optimization. The results revealed that all the optimized samples had a shear-thickening behavior, albeit negligible differences were observed between their flow behavior indices. Similarly, the optimized samples did not significantly differ in terms of sensory attributes of flavor, odor and mouth feel; the sample code 2, however, received the highest score for total acceptability. In conclusion, the sample code 2 (WPC 1.19, Stevia 0.08 and inulin 7.34 % w/w) as the sample with the lowest sedimentation degree and the highest organoleptic quality could be introduced as the best sample.
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In recent years, various toxic chemicals/compounds have been widely detected at dangerous levels in drinking water in many parts of the world posing a variety of serious health risks to human beings. One of these toxic chemicals is lead, so this paper aimed to evaluate of efficiency coconut husk as cheap adsorbent for removal lead under different conditions.
In the spring of 2015, batch studies were performed in laboratory (Branch of Hamadan, Islamic Azad University,) to evaluate the influences of various experimental parameters like pH, initial concentration, adsorbent dosage, contact time and the effect of temperature on the adsorption capacity of coconut husk for removal lead from aqueous solution.
Optimum conditions for Pb (II) removal were pH 6, adsorbent dosage 1g/100ml of solution and equilibrium time 120 min. The adsorption isotherm was also affected by temperature since the adsorption capacity was increased by raising the temperature from 25 to 45 °C. The equilibrium adsorption isotherm was better described by Freuindlich adsorption isotherm model.
It is evident from the literature survey that coconut-based biosorbents have shown good potential for the removal of various aquatic pollutants. Coconut husk-based activated carbon can be a promising adsorbent for removal of Pb from aqueous solutions.

Background & Aims of the Study: Heavy metals are ubiquitous in the environment, as a result of both natural and anthropogenic activities, and humans are exposed to them through various pathways, especially food chain. So, this study aimed to assess heavy metals (Cu, Pb and Zn) concentrations in different parts of the leek vegetable in Hamedan Province, Iran.
Leek samples were collected from 3 farms in Hamedan, Iran. Samples were digested, using wet digestion method (HNO3 solution) and the concentrations of total Cu, Pb, and Zn were determined by inductively coupled plasma atomic emission spectroscopy (ICP-AE).
The average concentrations of heavy metals in different parts of the root, stalk and leaf of the Leek were in order; Copper (0.34, 0.54, 0.71), Lead (0.03, 0.05, 0.16) and Zinc (1.42, 3.43, 4.5) mgkg-1; So, all samples concentrations were lower than the permissible limits which are recommended by FAO/WHO. Also, most of the heavy metals were positively correlated with each other in concentration.
Pearson correlation test showed that Cu, Pb and Zn are similar naturally and related to the anthropic activities especially chemical fertilizer, implies the same interactions and/or relationships among these metals. According to the results, there is no risk to consumers via consumption of the leek vegetable. Appropriate measures should be taken to an effective control of heavy metal levels in vegetable soils and protect the human health finally.

Phospholipase A1 is known as an effective catalyst for hydrolysis of various phospholipids in enzymatic vegetable oil degumming. Immobilization is one of the most efficient strategies to improve its activity, recovery and functional properties. In this study, chitosan-co-polyethylene oxide (90:10) nanofibrous mat was successfully fabricated and modified with atmospheric plasma at different times (2, 6 and 10 min) to interact with enzyme molecules. Scanning electron microscopy images revealed that the membranes retained uniform nanofibrous and open porous structures before and after the treatment. PLA1 was successfully immobilized onto the membrane surfaces via covalent bonds with the functional groups of chitosan nanofibrous mat. Response surface methodology was used to optimize the immobilization conditions for reaching the maximum immobilization efficiency. Enzyme concentration, pH, and immobilization time were found to be significant key factors. Under optimum conditions (5.03 h, pH 5.63, and enzyme dosage 654.36 UI), the atmospheric plasma surface modified chitosan nanofibers reached the highest immobilization efficiency (78.50%). Fourier transform infrared spectroscopy of the control and plasma surface-modified chitosan nanofibers revealed the functional groups of nanofibers and their reaction with the enzyme. The results indicated that surface modification by atmospheric plasma induced an increase in PLA1 loading on the membrane surfaces.

Background & Aims of the Study: The last 25 years have seen a remarkable increase in public concern about food contamination. Food and water are the main sources of our essential metals.These are also the media through which we are exposed to various toxic metalsAs such, this study aimed to assess the risks arising from the use of greenhouse vegetables, cucumbers, tomatoes and peppers in Hamadan Province. Soil and plant samples were digested using wet digestion method (HClO4/HNO3, 2:1) ratio solution, and the concentrations of total As, Cd, Cu, Pb, and Zn were determined using Inductively Coupled Plasma Atomic Emission Spectroscopy (ICP-AE). High concentrations of elements As, Cd, Cu, Pb, and Zn were found in vegetables sampled from overused phosphate fertilized soils, which increased the daily intake of metals in food. The Health risk assessment values of all tested vegetables (pepper, cucumber and tomato) were below 1 in As and Cd. The health risk index (HRI) value above 1 indicated a relative health risk through the ingestion of contaminated vegetables. Heavy metal concentrations should be periodically monitored in vegetables grown in contaminated soils. This study found that long-term fertilizer use led to a growing accumulation of heavy metals (HMs) in soils. It would also be beneficial to implement effective remediation technologies to minimize possible impacts on human health.