| Summary: | In this study, in order to evaluate the quality and safety of selected
commercial spices brands, contents of moisture and minerals, as well as the
concentration of certain heavy metals (As, Hg and Pb) were determined in
oregano, sweet basil, parsley and celery. The spice samples were subjected to
microwave digestion, and were analyzed by atomic absorption spectrometry
(AAS), using hydride generation AAS technique, cold vapor AAS technique, and
graphite furnace AAS technique for determination of As, Hg and Pb,
respectively. Maximum concentrations of As and Pb were determined in the same
brand sample of celery, and are 0.75 ppm and 0.40 ppm, respectively, while
the maximum concentration of Hg in various brands sweet basil samples is 0.05
ppm. According to the results, the contents of moisture and minerals, as well
as the concentrations of heavy metals in all selected spices were below the
maximum permissible limits declared by the national legislations, and are
safe for human consumption. [Projekat Ministarstva nauke Republike Srbije,
br. 172015]
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