Heavy Metals Content of Spices Available on the Market of Asmara, Eritrea

Abstract

Spices and herbs are being added to diet as ingredients often to improve color, aroma and acceptability of food. The presence of heavy metals in spices could result in the accumulation of these metals in the body organs. The amount of essential and non-essential heavy metals (Cd, Co, Cr, Cu, Fe, Mn, Ni, Pb and Zn) in spices commonly used in Eritrea were determined using a dual viewing ICP-OES. Fe was found to have the highest concentration of all the studied metals in all studied spices that ranged from 197-2364 mgkg-1. Co was found to be the least accumulated metal in all the species except in Rosemarie and Cinnamon. The level of Fe in all the studied spices (except Cinnamon), the level of Cd in Cumin and Cinnamon, the level of Cu in Allspices, the level of Mn in Black pepper, Allspices, Nutmeg and Cinnamon, the level of Pb in Turmeric and the level of Zn in Nutmeg were found above the WHO Maximum Permissible Limit (MPL). Cumin, Cinnamon, Black pepper and Nutmeg are constituents of the spice called Allspices. Allspices (comprising of almost fourteen spices) is added to berbere which is traditionally prepared and most consumed powder in Eritrea. Cumin was found to be the greatest accumulator of Co, Cr, Ni and Fe. Moreover, the levels of Cr and Cu in Cumin were alarming. Therefore, based on the results of this study consumption of Cumin, Cinnamon, Allspices, Black pepper and Nutmeg may have a serious health threat to consumers because berbere is consumed in large amount and with high frequency by Eritrean people. Based on the results of this study, it is recommended that either the consumption of berbere has to be reduced or the addition of spices to berbere has to be controlled.

Assessment of Heavy Metal Contents in Some Common Spices Available in the Local Market of North Shewa Zone, Oromia Regional State, Ethiopia

“…However, the concentration of Cu in ginger is lower than reported in Serbia [4], Ethiopia [20], and Nigeria [34]. In turmeric samples, the concentrations of Cu were lower than most reported literature from Iran[36], Eritrea [31], Saudi Arabia [15], Bangladesh [1], Ghana [10], and Iraq [37]. However, the copper concentration reported in this study was higher than in Poland [38], and Greece [41].…”

“…The following concentration ranges of Fe (38.7-98.9), Mn (10.5-257.3), Zn (7.3-29.2 ), Cu (1.7-6.5), Cr (5.4-9.7), Cd (1.5-2.9), Pb (28.4-14.5) and Ni (6.7-3.9 ) were obtained. Maximum Permissible limits (MPL) of Pb, Cd, Ni, Cr, Cu, Fe, Mn, and Zn are 2.5-10, 0.2, 50,30,20,300,100 and 50 mg kg − 1 respectively [30][31][32]. Among the analyzed heavy metals cadmium, chromium, nickel, iron, zinc, and copper were lower than the permissible value reported by WHO.…”

Lead Exposure of Four Biologically Important Common Branded and Nonbranded Spices: Relative Analysis and Health Implication

“…The Pb levels in spice from different countries are presented in Table 3. [34] ND -Not experienced potential risk Erithea [35] 1. 58 12 Consumption controlled or addition controlled Nigeria [36] 2.7 4.717 Not be exposed to any risk UAE [37] 1.…”

Lead Exposure of Four Biologically Important Common Branded and Non-branded Spices: Relative Analysis and Health Implication

“…People use spices in cooking processes to impart aroma, color, and taste of food and sometimes mask unwanted smells. It is also cherished for its coloring as a preservative and fumigant [ 34 , 35 ]. The spice market of Bangladesh is developing to branded (quality controlled in large industrial processing) with packaged form since users are showing unwillingness to go for non-branded (traditional systems of home or quality uncontrolled small industry processing spices) unpackaged form.…”