Application of multivariate analysis techniques in the evaluation of metal content in industrialized spices

Abstract

Industrialized powdered spices are widely used by the population in food preparation, although they are associated with several health problems. This relationship between spices and health problems can be explained due to the presence of some substances used to enhance the flavor and preserve them. Therefore, it is important to evaluate the metal content in these products, allowing their characterization. In this work, six metals (Zn, Fe, Ca, Mg, Na, and K) were determined in samples of dry industrialized spices that were sprayed and sold in sachets. Flame atomic absorption (FAAS) and emission (FAES) spectrometry were used to quantify the metals in the digestate obtained after the decomposition of the samples in a digester block. The following concentration ranges were found for the analyzed metals (mg Kg− 1): Zn (< LQ-15.53), Fe (10.82–205.3), Ca (27.45–1842), Mg (114.8–1374), Na (63739–268188) e K (1560-235864). These values were evaluated using principal component analysis (PCA) and Kohonen self-organizing maps (KSOMs) techniques. The multivariate analysis allowed the recognition of grouping trends according to the spice brands, which suggests the possibility of a base material, from which the flavors are differentiated.