Heavy metals in spices commonly consumed in Republic of Korea |
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Authors: | Jaeyoung Shim Taeyoung Cho Donggil Leem Youngmi Cho Changhee Lee |
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Affiliation: | 1. Center for Food &2. Drug Analysis, Busan Regional Korea Food and Drug Administration, Busan, Republic of Korea;3. Department of Oriental Medicine Biotechnology, College of Life Sciences, Kyung Hee University, Yongin, Republic of Korea |
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Abstract: | Levels of lead (Pb), cadmium (Cd), arsenic (As), and mercury (Hg) were evaluated in 359 samples of commonly consumed spices (cinnamon, parsley, basil, oregano, coriander seed, nutmeg, cumin, bay leaf, fenugreek, rosemary, thyme, fennel, sage, clove, marjoram, tarragon, caraway, dill seed, pepper, and turmeric) from the market in the Republic of Korea. The content of Pb, Cd, and As was assessed by acid wet digestion using a microwave oven and inductively coupled plasma mass spectrometry (ICP-MS). The content of Hg was analysed using a direct mercury analyzer (DMA). Pb, Cd, As, and Hg mean content in spices ranged from 0.039–0.972 mg kg?1, 0.013–0.315 mg kg?1, 0.121–0.861 mg kg?1, and 0.001–0.025 mg kg?1, respectively. |
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Keywords: | Lead cadmium arsenic mercury ICP-MS spices Republic of Korea |
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