Heavy metals in spices commonly consumed in Republic of Korea

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, an...

Full description

Saved in:
Bibliographic Details
Published in:Food additives & contaminants Part B, Surveillance communications Surveillance communications, 2019-03, Vol.12 (1), p.52-58
Main Authors: Shim, Jaeyoung, Cho, Taeyoung, Leem, Donggil, Cho, Youngmi, Lee, Changhee
Format: Article
Language:English
Subjects:
Arsenic
Cadmium
Fenugreek
Heavy metals
ICP-MS
Inductively coupled plasma mass spectrometry
Lead
Mass spectrometry
mercury
Mercury (metal)
Nutmeg
Oregano
Republic of Korea
Rosemary
Spices
Thyme
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary: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.
ISSN:1939-3210
1939-3229
DOI:10.1080/19393210.2018.1546772