Metals Contents in Spices and Herbs Available on the Egyptian Market: Assessment of Potential Human Health Risk

Soliman, Naglaa F.

doi:10.2174/2210289201506010024

Cited by 18 publications

(5 citation statements)

References 21 publications

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“…Extremely high TTHQ values of Cr have been found in Green Chili, ginger, coriander leaf, and all forms of chili powder and turmeric powder. Our research had a higher TTHQ score than previous studies conducted in Poland, Pakistan, Egypt, and Nigeria (9, 22, 46, 47).…”

Section: Resultscontrasting

confidence: 71%

Heavy Metals Induced Health Risk Assessment Through Consumption of Selected Commercially Available Spices in Noakhali District of Bangladesh

Islam

Chowdhury

Shill

et al. 2023

Preprint

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There are growing concerns for food safety due to the risks associated with heavy metal contamination of culinary herbs and spices in developing countries like Bangladesh. The objective of the present cross-sectional study is to determine the concentrations of the heavy metals Lead (Pb), Cadmium (Cd), Chromium (Cr), Copper (Cu), and Iron (Fe) in the branded and non-branded spices collected from the Noakhali district by Atomic absorption spectrophotometry method, as well as to assess the health hazard risk associated with heavy metal intake via consumption of spices. The findings revealed that the greatest concentrations of Pb (15.47 ± 1.93), Cd (1.65 ± 0.011), Cr (31.99 ± 3.97), Cu (18.84 ± 1.97), and Fe (9.29 ± 1.71) were found in Cardamom, Coriander leaf, Bay leaf, Dried chili, and Black pepper respectively. Around 37% of Cr and 5% of Fe Estimated Daily Values (EDI) were greater than reference doses (RfD). All spices had Total Hazard Quotient (THQ) values for Pb, Cd, Cu, and Fe that were below acceptable, and 37% of all spices had TTHQ values for Pb, Cd, Cu, and Fe that were over the standard range, suggesting adverse health impacts for consumers. Green chili, ginger, coriander leaf, and all kinds of chili powder and turmeric powder have been reported to have exceptionally high TTHQ levels of Cr. The estimated carcinogenic risk for unbranded chili, green chili, and coriander leaf was found to be higher than safe levels.

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Section: Resultscontrasting

confidence: 71%

Heavy Metals Induced Health Risk Assessment Through Consumption of Selected Commercially Available Spices in Noakhali District of Bangladesh

Islam

Chowdhury

Shill

et al. 2023

Preprint

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“…Similarly low values of THQ were obtained by authors of other studies. In Egypt, in a study on spices, the values for As were up to 7.50 × 10 −2 [ 70 ]; in a study conducted in Ethiopia, the values obtained for Pb were up to 30.75 × 10 −2 [ 71 ]; in a study on herbal products, conducted in Ghana, the following values of THQ were obtained: in the case of As—up to 8.28 × 10 −2 , for Cd—up to 0.0015, for Pb—up to 0.0034, and for Hg—up to 0.0001 [ 72 ]. In another study conducted in Ghana, the values of THQ in the case of absorption of heavy metals related with the consumption of tea were as follows: for As—up to 0.89, for Pb—up to 0.0109, and for Cd—up to 2.00 × 10 −1 [ 73 ].…”

Section: Resultsmentioning

confidence: 99%

The Safety Assessment of Toxic Metals in Commonly Used Herbs, Spices, Tea, and Coffee in Poland

Kowalska

2021

IJERPH

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The presented study was aimed at the determination of the level of contamination with heavy metals (Cd, Pb, As, and Hg) in 240 samples of plant materials, i.e., herbal raw materials, spices, tea, and coffee. Moreover, a probabilistic risk assessment (noncarcinogenic and carcinogenic risks) was estimated by models including target hazard quotient (THQ) and cancer risk (CR). The samples were subjected to microwave mineralisation with the use of HNO3 (65%), while the determination of the content of the elements was performed with the use of inductively coupled plasma mass spectrometer (ICP–MS) and a mercury analyser. The element which was characterised by the highest level of accumulation in the analysed samples was lead (from 0.010 to 5.680 mg/kg). Among the heavy metals under analysis, the lowest concentration was noted in the case of mercury (from 0.005 to 0.030 mg/kg). A notably higher level of contamination with heavy metals was noted in the analysed samples of herbs and spices (0.005–5.680 mg/kg), compared to samples of tea and coffee (0.005–0.791 mg/kg). According to the guidelines of the World Health Organisation (WHO) concerning the limits of contamination of samples of herbal raw materials with heavy metals, lead levels exceeding the limits were only noted in 24 samples of herbs (18%). In all of the analysed samples of spices, tea, and coffee, no instances of exceeded limits were noted for any of the analysed heavy metals. The values of TTHQmax (in relation to the consumption of the analysed products) were as follows: up to 4.23 × 10−2 for spices, up to 2.51 × 10−1 for herbs, up to 4.03 × 10−2 for China tea, and up to 1.25 × 10−1 for roasted coffee beans. As the value of THQ ≤1, there is no probability of the appearance of undesirable effects related to the consumption of the analysed group of raw materials and products of plant origin. The CR value for As (max. value) was 1.29 × 10−5, which is lower than the maximum acceptable level of 1 × 10−4 suggested by United States Environmental Protection Agency (USEPA).

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“…The author observed that spice grinding in commercial mills can lead to the incorporation of 3 to 5 times more Fe, due to the wear of the grinding equipment used in this process. High levels of Fe have also been reported by De La Calle et al 20 (1264 ± 216 mg kg -1 ), Jawad 21 (481.28 ± 2.37 mg kg -1 ), Karadaş et al 19 (158 ± 19 mg kg -1 ), Matloob 8 (194.1 ± 39.03 mg kg -1 ), Özcan et al 17 (89.24 ± 11.43 mg kg -1 ), Seddigi et al 7 (144 ± 9.2 mg kg -1 ), Singh and Garg 14 (76.0 mg kg -1 ), Soliman 25 (620.02 ± 541.36 mg kg -1 ) and Soylak et al 12 (281.8 ± 20.5 mg kg -1 ).…”

Section: Discussionmentioning

confidence: 95%

Multi-Element Evaluation in Black Pepper (Piper nigrum L.) According to the Processing

Krause

Vieira

Cunha

et al. 2020

J. Braz. Chem. Soc.

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Black pepper is one of the most consumed spices worldwide and the evaluation of trace elements content is essential to promote consumer safety. In this study, concentrations of the elements As, Cd, Co, Cu, Fe, Mn, Mo, Ni, Pb, Se, V and Zn was determined in samples of black peppercorn (n = 25) and ground black pepper (n = 25) to verify how processing affects element concentrations. The elements were determined by inductively coupled plasma mass spectrometry and flame atomic absorption spectrometry. A principal component analysis showed that Fe, Pb and V was influenced by the processing and ground black pepper samples showed higher levels for these elements than black peppercorn. Although specific legislation for spices is not available in Brazil, results indicated that Pb concentrations in two brands of the processed samples under investigation exceeded the maximum level established by Brazilian and European legislation for vegetables and fruits. These results point to the necessity to control the processing of the black pepper, especially the grinding step.

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Metals Contents in Spices and Herbs Available on the Egyptian Market: Assessment of Potential Human Health Risk

Cited by 18 publications

References 21 publications

Heavy Metals Induced Health Risk Assessment Through Consumption of Selected Commercially Available Spices in Noakhali District of Bangladesh

Heavy Metals Induced Health Risk Assessment Through Consumption of Selected Commercially Available Spices in Noakhali District of Bangladesh

The Safety Assessment of Toxic Metals in Commonly Used Herbs, Spices, Tea, and Coffee in Poland

Multi-Element Evaluation in Black Pepper (Piper nigrum L.) According to the Processing

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