alexa Abstract | Evaluation of Effects of Heavy Metal Contents of Some Common Spices Available in Odo-Ori Market, Iwo, Nigeria
ISSN: 2380-2391

Journal of Environmental Analytical Chemistry
Open Access

OMICS International organises 3000+ Global Conferenceseries Events every year across USA, Europe & Asia with support from 1000 more scientific Societies and Publishes 700+ Open Access Journals which contains over 50000 eminent personalities, reputed scientists as editorial board members.

Open Access Journals gaining more Readers and Citations

700 Journals and 15,000,000 Readers Each Journal is getting 25,000+ Readers

This Readership is 10 times more when compared to other Subscription Journals (Source: Google Analytics)

Research Article Open Access

Abstract

This study is aimed at assessing the levels of Fe, Cu, Cd, and Pb in some common spices available in Odo-ori Market, Iwo, Osun State, Nigeria. Four samples each of naturalspices (ginger, garlic, onion and locust beans) and processed spices (curry, thyme, nutmeg and beef spicy) were bought and analysed for Fe, Cu, Cd, and Pb using Atomic Absorption Spectrophotometry. 2 g of each of the samples was digested using 30 mL of concentrated HNO3 and heated until digestion was complete. The digests were filtered into standard 30 mL volumetric flask using Whatmann filter paper and made up to mark with distilled water. The digested samples were analysed for Fe, Cu, Cd, and Pb using Buck Scientific Model 210 VGP Atomic Absorption Spectrophotometer. Results showed that the concentrations of heavy metals, such as Fe, was present at level ranging from 33.4 mg/kg – 107 mg/kg and Cu, was present at level ranging from 4.35 mg/kg - 8.40 mg/kg in natural spices. Cd was above the permissible limit set by WHO (0.30 mg/kg). The Fe and Cu levels in natural spices were below maximum permissible limit set by WHO while Cd was above the permissible limit. Therefore, it can be concluded that majority of these spices were not contaminated with the studied heavy metals except Cd which was present in natural and processed spices above MPL and indicating Cd pollution in the natural and processed spices. To avoid chronic effect (which involved accumulation of the metals in the body system and which can be harmful to human health), too much of the spices (processed) and continuing/routine use should be avoided.

To read the full article Peer-reviewed Article PDF image | Peer-reviewed Full Article image

Author(s): Peter Olusakin O and David Olaoluwa J

Keywords

Spices, Heavy metals, Minimum risk levels, Spectrophotometry, Iwo, Nigeria, Maximum permissible level, Correlation coefficients, Analytical Chemistry

Share This Page

Additional Info

Loading
Loading Please wait..
 
 
 
 
Peer Reviewed Journals
 
Make the best use of Scientific Research and information from our 700 + peer reviewed, Open Access Journals
International Conferences 2017-18
 
Meet Inspiring Speakers and Experts at our 3000+ Global Annual Meetings

Contact Us

 
© 2008-2017 OMICS International - Open Access Publisher. Best viewed in Mozilla Firefox | Google Chrome | Above IE 7.0 version
adwords