Quality and safety of some commercial spices brands

• Main Authors: Blagojević Slavica M., Blagojević Stevan N., Pejić Nataša D., Begović Biljana A., Gajinov Spasenka P.
• Format: Article
• Language: English
• Published: Faculty of Technology, Novi Sad 2013-01-01
• Series: Acta Periodica Technologica
• Subjects: spices; heavy metals; moisture; minerals content; atomic absorption spectrometry
• Online Access: http://www.doiserbia.nb.rs/img/doi/1450-7188/2013/1450-71881344001B.pdf

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]