Format

Send to

Choose Destination
Toxicol Ind Health. 2016 Feb;32(2):260-9. doi: 10.1177/0748233713500822. Epub 2013 Oct 4.

Assessment of metal contents in spices and herbs from Saudi Arabia.

Author information

1
Department of Chemistry, College of Applied Sciences, Umm Al-Qura University, Makkah, Saudi Arabia.
2
Department of Chemistry, Faculty of Sciences, Erciyes University, Kayseri, Turkey National Centre of Excellence in Analytical Chemistry, University of Sindh, Jamshoro, Pakistan Department of Basic Sciences, Mathematics and Humanities, Dawood University of Engineering and Technology, Karachi, Pakistan.
3
Department of Chemistry, Faculty of Sciences, Erciyes University, Kayseri, Turkey National Centre of Excellence in Analytical Chemistry, University of Sindh, Jamshoro, Pakistan.
4
Department of Chemistry, College of Sciences, King Abdulaziz University, Jeddah, Saudi Arabia.
5
Department of Chemistry, Faculty of Sciences, Erciyes University, Kayseri, Turkey soylak@erciyes.edu.tr.

Abstract

In the recent years, there has been a growing interest in monitoring heavy metal contamination of spices/herbs. Spices and herbs are sources of many bioactive compounds that can improve the tastes of food as well as influence digestion and metabolism processes. In the present study, the levels of some essential and toxic elements such as iron (Fe), zinc (Zn), copper (Cu), chromium (Cr), manganese (Mn), cobalt (Co), nickel (Ni), lead (Pb), and cadmium (Cd), present in common spices/herbs that were purchased from the local market in Saudi Arabia, were analyzed by atomic absorption spectroscopy after digestion with nitric acid/hydrogen peroxide mixture. Samples from the following spices/herbs were used: turmeric, cloves, black pepper, red pepper, cumin, legume, cinnamon, abazir, white pepper, ginger, and coriander. The concentration ranges for the studied elements were found as 48.8-231, 4.7-19.4, 2.5-10.5, below detection level (BDL)-1.0, 8.8-490, 1.0-2.6, and BDL-3.7 µg g(-1) for Fe, Zn, Cu, Cr, Mn, Ni, and Pb, respectively, while Cd and Co levels were below the detection limit. Consumers of these spices/herbs would not be exposed to any risk associated with the daily intake of 10 g of spices per day as far as metals Fe, Zn, Cu, Cr, Mn, Ni, and Pb are concerned.

KEYWORDS:

Heavy metals; Saudi Arabia; atomic absorption spectroscopy; determination; herbs; spice

PMID:
24097370
DOI:
10.1177/0748233713500822
[Indexed for MEDLINE]

Supplemental Content

Full text links

Icon for Atypon
Loading ...
Support Center