Back to Search
Start Over
Heavy metals in spices commonly consumed in Republic of Korea
- Source :
- Food Additives & Contaminants: Part B. 12:52-58
- Publication Year :
- 2018
- Publisher :
- Informa UK Limited, 2018.
-
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.
- Subjects :
- Microwave oven
chemistry.chemical_element
Food Contamination
010501 environmental sciences
Toxicology
01 natural sciences
Mass Spectrometry
Arsenic
Metals, Heavy
Republic of Korea
Pepper
Food science
Spices
Inductively coupled plasma mass spectrometry
0105 earth and related environmental sciences
Cadmium
Lamiaceae
biology
Chemistry
SAGE
010401 analytical chemistry
Public Health, Environmental and Occupational Health
Nutmeg
Mercury
biology.organism_classification
0104 chemical sciences
Mercury (element)
Lead
Food Science
Subjects
Details
- ISSN :
- 19393229 and 19393210
- Volume :
- 12
- Database :
- OpenAIRE
- Journal :
- Food Additives & Contaminants: Part B
- Accession number :
- edsair.doi.dedup.....1912899b7fe846da24d96804835b3475