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<p>In the current study, total concentrations of essential and potentially toxic elements (Ba, Ca, K, P, Na, Mg, Cr, Ni, Cu, Fe, Mn, Zn, As, Cd, and Pb) in the most common nine spices (<i>Nigella sativa</i>,<i> Capsicum annum</i>,<i> Piper guineense</i>,<i> Capsicum carvi</i>,<i> Elettaria cardamomum</i>,<i> Zingiber officinale</i>,<i> Piper nigrum</i>,<i> Cinnamomum verum</i>, and <i>Curcuma longa</i>) of fields and markets of Bogra district (Bangladesh) were determined using inductively coupled plasma mass spectrometry following acid digestion. The findings of the study indicate a good source of essential elements like Ca, K, Na, P, Mg Fe, Zn, and Mn in spices. The average concentrations of K, P, Ca, Mg, Na, Fe, Ba, Cu, Mn, Zn, Ni, Cr, As, Pb, and Cd in spices were 697, 190, 168, 112, 97.2, 7.35, 6.29, 4.36, 4.21, 3.91, 2.99, 0.81, 0.17, 0.08, and 0.03&#xa0;mg/kg, respectively. The concentrations of Cr, Cu, and Pb were higher than the recommended level (0.5, 4.5, and 0.1 for Cr, Cu and Pb), which indicates that people would experience potential risks from spices. The daily intake values of all the metals were lower than the maximum tolerable daily intake (MTDI). Considering child exposure group, total target hazard quotient (THQ) values for all studied elements from a single spice or all examined spices exceeded the threshold value (THQ &gt; 1.0), indicating that the children posed a potential non-cancer risk to the potentially toxic elements. Consumption of <i>Piper guineense</i>, <i>Nigella sativa</i>, <i>Cinnamomum verum</i>, and <i>Curcuma longa</i> may pose carcinogenic health risk due to an incremental lifetime cancer risk (ƩTR) value higher than 10<sup>−4</sup>.&#xa0;</p> Graphical Abstract <p></p>

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Preliminary Assessment of Essential and Potentially Toxic Elements in the Most Common Spices in a Developing Country: Health Hazard Implication

  • 期刊论文

  • 发表日期：

    2025年5月3日

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  • Md. Saiful Islam,
  • Uttam Biswas Antu,
  • Ruma Akter,
  • Md. Shifat Hossain,
  • Sujat Ahmed,
  • Tusar Kanti Roy,
  • Zulhilmi Ismail,
  • Abubakr M. Idris

摘要

In the current study, total concentrations of essential and potentially toxic elements (Ba, Ca, K, P, Na, Mg, Cr, Ni, Cu, Fe, Mn, Zn, As, Cd, and Pb) in the most common nine spices (Nigella sativa, Capsicum annum, Piper guineense, Capsicum carvi, Elettaria cardamomum, Zingiber officinale, Piper nigrum, Cinnamomum verum, and Curcuma longa) of fields and markets of Bogra district (Bangladesh) were determined using inductively coupled plasma mass spectrometry following acid digestion. The findings of the study indicate a good source of essential elements like Ca, K, Na, P, Mg Fe, Zn, and Mn in spices. The average concentrations of K, P, Ca, Mg, Na, Fe, Ba, Cu, Mn, Zn, Ni, Cr, As, Pb, and Cd in spices were 697, 190, 168, 112, 97.2, 7.35, 6.29, 4.36, 4.21, 3.91, 2.99, 0.81, 0.17, 0.08, and 0.03 mg/kg, respectively. The concentrations of Cr, Cu, and Pb were higher than the recommended level (0.5, 4.5, and 0.1 for Cr, Cu and Pb), which indicates that people would experience potential risks from spices. The daily intake values of all the metals were lower than the maximum tolerable daily intake (MTDI). Considering child exposure group, total target hazard quotient (THQ) values for all studied elements from a single spice or all examined spices exceeded the threshold value (THQ > 1.0), indicating that the children posed a potential non-cancer risk to the potentially toxic elements. Consumption of Piper guineense, Nigella sativa, Cinnamomum verum, and Curcuma longa may pose carcinogenic health risk due to an incremental lifetime cancer risk (ƩTR) value higher than 10−4. 

Graphical Abstract