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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...
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| Published in: | Food additives & contaminants Part B, Surveillance communications Surveillance communications, 2019-03, Vol.12 (1), p.52-58 |
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| Main Authors: | , , , , |
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| Language: | English |
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| container_end_page | 58 |
| container_issue | 1 |
| container_start_page | 52 |
| container_title | Food additives & contaminants Part B, Surveillance communications |
| container_volume | 12 |
| creator | Shim, Jaeyoung Cho, Taeyoung Leem, Donggil Cho, Youngmi Lee, Changhee |
| description | 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. |
| doi_str_mv | 10.1080/19393210.2018.1546772 |
| format | article |
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−1
, 0.013-0.315 mg kg
−1
, 0.121-0.861 mg kg
−1
, and 0.001-0.025 mg kg
−1
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−1
, 0.013-0.315 mg kg
−1
, 0.121-0.861 mg kg
−1
, and 0.001-0.025 mg kg
−1
, respectively.</description><subject>Arsenic</subject><subject>Cadmium</subject><subject>Fenugreek</subject><subject>Heavy metals</subject><subject>ICP-MS</subject><subject>Inductively coupled plasma mass spectrometry</subject><subject>Lead</subject><subject>Mass spectrometry</subject><subject>mercury</subject><subject>Mercury (metal)</subject><subject>Nutmeg</subject><subject>Oregano</subject><subject>Republic of Korea</subject><subject>Rosemary</subject><subject>Spices</subject><subject>Thyme</subject><issn>1939-3210</issn><issn>1939-3229</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2019</creationdate><recordtype>article</recordtype><recordid>eNp9kMtKxDAUhoMozjj6CErBjZuOuTVpFoIyqCMOCKLrkKYJdGibMWmVvr0pc1m4cHVOku8_J3wAXCI4RzCHt0gQQXA8YYjyOcoo4xwfgel4nxKMxfGhR3ACzkJYQ8gwysUpmBBIGSOMT8Hd0qjvIWlMp-qQVG0SNpU2IdGuaVxbD7FpQ9-Ycnx7N5u-qCudOJu8Om_UOTixMWcudnUGPp8ePxbLdPX2_LJ4WKWaCNqlSGNTZjaWTJUlFAgrbQqaQ6tyoxjOkRCaZ0IoW3BsmIKYi6LIFMYKMUPJDNxs5268--pN6GRTBW3qWrXG9UFiRDhlFAkY0es_6Nr1vo2_i1TOEc45FZHKtpT2LgRvrNz4qlF-kAjK0a_c-5WjX7nzG3NXu-l9EaUcUnuhEbjfAlVrnW_Uj_N1KTs11M5br1pdBUn-3_ELSbCINQ</recordid><startdate>201903</startdate><enddate>201903</enddate><creator>Shim, Jaeyoung</creator><creator>Cho, Taeyoung</creator><creator>Leem, Donggil</creator><creator>Cho, Youngmi</creator><creator>Lee, Changhee</creator><general>Taylor & Francis</general><general>Taylor & Francis Ltd</general><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>201903</creationdate><title>Heavy metals in spices commonly consumed in Republic of Korea</title><author>Shim, Jaeyoung ; Cho, Taeyoung ; Leem, Donggil ; Cho, Youngmi ; Lee, Changhee</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c394t-1c2ed5f1c25add0912aceb480fa8ea628199c7599afb72e6a0279bb5a22a16e43</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2019</creationdate><topic>Arsenic</topic><topic>Cadmium</topic><topic>Fenugreek</topic><topic>Heavy metals</topic><topic>ICP-MS</topic><topic>Inductively coupled plasma mass spectrometry</topic><topic>Lead</topic><topic>Mass spectrometry</topic><topic>mercury</topic><topic>Mercury (metal)</topic><topic>Nutmeg</topic><topic>Oregano</topic><topic>Republic of Korea</topic><topic>Rosemary</topic><topic>Spices</topic><topic>Thyme</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Shim, Jaeyoung</creatorcontrib><creatorcontrib>Cho, Taeyoung</creatorcontrib><creatorcontrib>Leem, Donggil</creatorcontrib><creatorcontrib>Cho, Youngmi</creatorcontrib><creatorcontrib>Lee, Changhee</creatorcontrib><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Food additives & contaminants Part B, Surveillance communications</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Shim, Jaeyoung</au><au>Cho, Taeyoung</au><au>Leem, Donggil</au><au>Cho, Youngmi</au><au>Lee, Changhee</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Heavy metals in spices commonly consumed in Republic of Korea</atitle><jtitle>Food additives & contaminants Part B, Surveillance communications</jtitle><addtitle>Food Addit Contam Part B Surveill</addtitle><date>2019-03</date><risdate>2019</risdate><volume>12</volume><issue>1</issue><spage>52</spage><epage>58</epage><pages>52-58</pages><issn>1939-3210</issn><eissn>1939-3229</eissn><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.</abstract><cop>England</cop><pub>Taylor & Francis</pub><pmid>30466367</pmid><doi>10.1080/19393210.2018.1546772</doi><tpages>7</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 1939-3210 |
| ispartof | Food additives & contaminants Part B, Surveillance communications, 2019-03, Vol.12 (1), p.52-58 |
| issn | 1939-3210 1939-3229 |
| language | eng |
| recordid | cdi_proquest_journals_2187128749 |
| source | Taylor and Francis Science and Technology Collection |
| 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 |
| title | Heavy metals in spices commonly consumed in Republic of Korea |
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