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.
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