Heavy metals in spices commonly consumed in Republic of Korea. Issue 1 (2nd January 2019)

• Record Type: Journal Article
• Authors: Shim, Jaeyoung; Cho, Taeyoung; Leem, Donggil; Cho, Youngmi; Lee, Changhee
• Is Part Of: Food additives & contaminants. Volume 12:Issue 1(2019)
• Page Start: 52
• Page End: 58
• Publication Date: 2019-01-02
• Subjects: Lead -- cadmium -- arsenic -- mercury -- ICP-MS -- spices -- Republic of Korea; Food additives -- Periodicals; Food contamination -- Periodicals; 664.07
• DOI: 10.1080/19393210.2018.1546772
• Languages: English
• ISSNs: 1939-3210

Abstract

ABSTRACT: Levels of lead (Pb), cadmium (Cd), arsenic (As), and mercury (Hg) were evaluated in 359 samples of commonly consumed spices (cinnamon, parsley, basil, oregano, coriander seed, nutmeg, cumin, bay leaf, fenugreek, rosemary, thyme, fennel, sage, clove, marjoram, tarragon, caraway, dill seed, pepper, and turmeric) from the market in the Republic of Korea. The content of Pb, Cd, and As was assessed by acid wet digestion using a microwave oven and inductively coupled plasma mass spectrometry (ICP-MS). The content of Hg was analysed using a direct mercury analyzer (DMA). Pb, Cd, As, and Hg mean content in spices ranged from 0.039–0.972 mg kg −1, 0.013–0.315 mg kg −1, 0.121–0.861 mg kg −1, and 0.001–0.025 mg kg −1, respectively.