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Food Additives & Contaminants: Part B
Surveillance
Volume 12, 2019 - Issue 1
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Original Articles

Heavy metals in spices commonly consumed in Republic of Korea

Jaeyoung ShimCenter for Food & Drug Analysis, Busan Regional Korea Food and Drug Administration, Busan, Republic of KoreaCorrespondence[email protected]
View further author information
,
Taeyoung ChoCenter for Food & Drug Analysis, Busan Regional Korea Food and Drug Administration, Busan, Republic of KoreaView further author information
,
Donggil LeemCenter for Food & Drug Analysis, Busan Regional Korea Food and Drug Administration, Busan, Republic of KoreaView further author information
,
Youngmi ChoDepartment of Oriental Medicine Biotechnology, College of Life Sciences, Kyung Hee University, Yongin, Republic of KoreaView further author information
&
Changhee LeeCenter for Food & Drug Analysis, Busan Regional Korea Food and Drug Administration, Busan, Republic of KoreaView further author information
Pages 52-58 | Received 06 Mar 2018, Accepted 06 Nov 2018, Published online: 22 Nov 2018
 
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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.

Disclosure statement

No potential conflict of interest was reported by the authors.

Additional information

Funding

This research was supported by a grant [15161MFDS030] from Ministry of Food and Drug Safety, Republic of Korea in 2015.

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