Please use this identifier to cite or link to this item:
http://repository.unizik.edu.ng/handle/123456789/503
Title: | Evaluation of the Heavy Metals Level in Selected Industrially Packaged Food Spices |
Authors: | Onyema, C.T Ekpunobi, U. E. Ndigbo, E. O. |
Keywords: | Heavy Metals Spices Atomic Absorption Spectrophotometer WHO |
Issue Date: | 10-Apr-2015 |
Publisher: | American Association for Science and Technology (AASCIT) |
Citation: | American Association for Science and Technology (AASCIT), Vol 2, Issue 2, 2015 |
Abstract: | The heavy metals content of common food spices were determined using the Atomic Absorption Spectrophotometric method in comparison with acceptable standards. The results obtained showed differences in metal concentration according to the plant parts (seed, leaf and rhizome). The concentration (mg/kg) on dry basis were: (0.025 – 0.138), (0.337 – 2.323), (0.050 – 0.401), (1.175 – 16.04), (0.055 – 1.374), (0.055 – 0.956), (0.488 – 7.294) for the metals; Cd, Cr, Cu, Fe, Ni, Pb and Zn respectively. Most of the metal levels in the spices were acceptable because they were below the standard limit approved by World Health Organization (WHO). Therefore, it could be said that consumers of these spices would not be exposed to any risk associated with the daily intake of spices containing the aforementioned metals with regards to those that complied with the WHO acceptable limit. |
Description: | Scholarly Work |
URI: | http://repository.unizik.edu.ng/handle/123456789/503 |
ISSN: | 2375-3803 |
Appears in Collections: | Scholarly Works |
Files in This Item:
File | Description | Size | Format | |
---|---|---|---|---|
JA10---Onyema et al.pdf | 1.2 MB | Adobe PDF | View/Open |
Items in UnizikSpace are protected by copyright, with all rights reserved, unless otherwise indicated.