The Open Conference Proceedings Journal

2015, 6 : 24-29
Published online 2015 July 31. DOI: 10.2174/2210289201506010024
Publisher ID: TOPROCJ-6-2-24

Metals Contents in Spices and Herbs Available on the Egyptian Market: Assessment of Potential Human Health Risk

Naglaa F. E. Soliman
Department of Environmental Studies, Institute of Graduate Studies & Research, 163 El Horreya Avenue, Shatby 21526, P.O. Box 832, Alexandria, Egypt.

ABSTRACT

Spices and herbs are being used as a diet ingredient often to improve color, aroma and acceptability of food. The contamination of spices with heavy metals may result in the accumulation of these metals in the body organs. The aim of the present study was to investigate As, Cu, Fe and Zn contents in the most popular spices and herbs that are used in Egyptian cuisine. Ten samples were purchased directly from the local markets in Egypt. Arsenic, Copper, Iron and Zinc contents in the samples were determined by atomic absorption spectrophotometer after acid digestion. The concentration ranges for the studied elements were found as 0.02-0.11, 3.72-21.04, 47.39-1261.21, and 2.14-314.05mg/kg for arsenic, copper, iron, and zinc, respectively. The obtained data compared well with the counterpart data reported internationally. The World Health Organization has given the maximum permissible limits of arsenic, copper, Iron and Zinc in species, i.e. 1, 50, 300 and 100 mg/kg, respectively.

Keywords:

Atomic Absorption Spectroscopy, Heavy Metals, Herbs, Spices.