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AASCIT Communications | Volume 2, Issue 2 | Apr. 1, 2015 online | Page:35-40
Evaluation of the Heavy Metals Level in Selected Industrially Packaged Food Spices
The heavy metals content of common food spices were determined using the Atomic Absorption Spectrophotometric method in comparison with acceptable standards. The results obtained showed differences in metal concentration according to the plant parts (seed, leaf and rhizome). The concentration (mg/kg) on dry basis were: (0.025 – 0.138), (0.337 – 2.323), (0.050 – 0.401), (1.175 – 16.04), (0.055 – 1.374), (0.055 – 0.956), (0.488 – 7.294) for the metals; Cd, Cr, Cu, Fe, Ni, Pb and Zn respectively. Most of the metal levels in the spices were acceptable because they were below the standard limit approved by World Health Organization (WHO). Therefore, it could be said that consumers of these spices would not be exposed to any risk associated with the daily intake of spices containing the aforementioned metals with regards to those that complied with the WHO acceptable limit.
C. T. Onyema, Pure and Industrial Chemistry Department, Nnamdi Azikiwe University, Awka, Anambra State.
U. E. Ekpunobi, Pure and Industrial Chemistry Department, Nnamdi Azikiwe University, Awka, Anambra State.
Ndigbo E. O., Pure and Industrial Chemistry Department, Nnamdi Azikiwe University, Awka, Anambra State.
Heavy Metals, Spices, Atomic Absorption Spectrophotometer, WHO
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Arcticle History
Submitted: Mar. 13, 2015
Accepted: Mar. 25, 2015
Published: Apr. 1, 2015
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