Evaluation of the Heavy Metal levels in Common Herbs and Spices Available on the Tripoli market by Atomic Absorption Spectrometer
الكلمات المفتاحية:
Heavy metals, Herbs, Spices, Atomic absorption.الملخص
Herbs and spives are sources of many bioactive compounds that can improve the taste of food well as affect the digestion metabolism. Along with that they may also contain some substances as pesticides, heavy metals and which have harmful effect on the body. In this work 14 of the most popularly spices and herb used in libya cuisine. were studied to determine Co, Cd, Pb, Zn, Se, Cu, As content in them. This was determied using atomic absorption spectrophotometry (AAS). Metals were found to be present in varied concentrations in the samples ,The results were compered with the safety standards of World health organization (WHO) and the Food Agricultural organization (FAO). The average concentration of heavy metals as Cd detected ranged from 0.01 ppm – 1.04 ppm, Pb ranged from 0.59 – 4.63 ppm, Co in a range 0.05ppm – 0.2.20ppm, Zn ranged from 0.42ppm – 17.2ppm, concentration of Se was from 0.53ppm – 2.00ppm, Cu ranged from 2.02ppm – 14.3ppm, and As in a range 0.04ppm – 2.60 ppm The results obtained in this study indicate that spices and herbs used for food and meals seasoning may contain relatively high levels of toxic metals. therefore, like other food products they should be under continuous monitoring.
التنزيلات
المراجع
[1] Kimberley willis, Viktor Budnik knackCanning, pickling& preserving tools, techniques & Recipes 2010 page 88.
[2] Alqahtani, N., Abdulsalam, N., Abduljawad, E., Alnemr, T. and Ali, S (2022). Physico- chemical properties, rheological characteristics, and storage stability of cold – break processed tomato paste enriched with rice flour. Food Research 6 (1): 90 -98 Journal homepage: https:// www. my food research. com
[2] Savas K.B., Gul Akillioglu H. and Vural G. (2015). Osmatic and Membrane Distillation for the concentration of tomato Juice: Effects on Quality and Safety Characteristics, Innovative food Science and Emerging Technologies, 31:131-138.
[3] WPTC (world processing tomato council). USA: University of Colorado; 2015.
[4] Thakur, B. R., Singh, R. K. and Nelson, P. E. (1996). Quality Attributes of Processed Tomato Product: A review. Food Reviews International, 12(3), 375- 401.
[5] WPTC (world processing tomato council). Portugal: IEEE;2016
[6] Shatta A.A.B, Youssef K. M., Al Sanabani A. S., EL Samahy S.K. (2017). Impact of Processing Steps on Physicochemical and Rheological Properties of Tomato Paste (Cold- break). MOJ Food Process Technol.5 (2):263-271.
[7] Veloo, K.V. and Tan, H.I (2024). Comparison of heavy metal residue in selected processed canned tomato paste and bottled tomato sauce using atomic absorption spectrometry. Food Research 8 (3), 7- 13
[8] European Commission Regulation(EC) No 1881/ 2006. Setting maximum levels for certain contaminants in foodstuffs.
