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 SizeFormat 
JA10---Onyema et al.pdf1.2 MBAdobe PDFView/Open


Items in UnizikSpace are protected by copyright, with all rights reserved, unless otherwise indicated.