Evaluation of Some Metals in Commonly Consumed Spices in Bahrain PDF

Keywords

accumulation, Bahrain, condiments, toxic metals. heavy metals, spices

Abstract

Concentration of some heavy and essential metals were assayed in seventeen commonly consumed spices in Bahrain using spectroscopy atomic absorption Samples were collected from different retail outlets in the local spice market (bazaar). The data showed wide variation in metal contents among the various spice samples. The maximum mean level of elements among all spices based on plant parts fall in the magnitude of the order: iron> zinc > copper > nickel > lead > cadmium, in leaves, rhizomes, seeds, buds, fruits and barks, respectively. For heavy metals, caraway contained the highest level of lead (2.2 nano g/g) and green cardamom exhibited the highest cadmium level (0.9 nano g/g). With essential metals, concentration of iron, zinc, copper and nickel were highest in cumin (13.6 nano g/g), black cumin (52.2 nano g/g), black pepper (17.3 nano g/g) and black cumin (4.9 nano g/g), in that order. The reliability of the findings and approach was confirmed by analyzing data from the literature.