Evaluation of Arsenic, Cadmium, Nickel and Lead in Common Spices in Pakistan

Lead content in cinnamon and its health risk assessment for Ecuadorian consumers

Lead (Pb) is a poisonous metal that affects organs and the nervous system. Its presence in spices such as cinnamon has been identified as a potential human exposure pathway. In late October 2023, a safety alert was issued in the United States regarding four children with elevated Pb levels in their blood after consuming apple-cinnamon fruit puree manufactured and exported by an Ecuadorian company. Thus, this study aimed to determine the Pb content in 61 ground and stick cinnamon samples, from different commercial brands and lots sold in Ecuador. Results showed that ground cinnamon samples had almost twice the level of Pb (0.80 ± 0.75 mg/kg) than stick samples (0.36 ± 0.28 mg/kg). Three ground samples had Pb content above the maximum level established by Ecuadorian and European Union regulations (2.0 mg/kg). A Kruskal-Wallis test showed significant differences in Pb content between ground and stick cinnamon (p < 0.05). The HQ values showed negligible non-carcinogenic effects for children and adults, even at the highest Pb content. However, the carcinogenic risk of ground cinnamon at maximum and mean Pb concentrations was found for the population. Our study highlights the deficiencies in current surveillance systems and the lack of effective national regulations for exposure to foodborne metals.

Impact of source, packaging and presence of food safety management system on heavy metals levels in spices and herbs

Spices and herbs are susceptible to various contaminants, including heavy metals. Our study aimed to quantify the levels of lead (Pb), mercury (Hg), cadmium (As), and cadmium (Cd) in 96 composite samples of 13 herbs and spices frequently consumed in Lebanon. Twenty percent (19/96) and 4% (4/96) of the samples exceeded the permissible levels of Pb and Cd, respectively and all the samples met the permissible levels of As and Hg according to Codex Alimentarius standards. For Pb and Cd, unpackaged samples had the highest levels of unacceptable samples of 31% (8/26) and 8% (2/26), respectively. The samples locally packaged in companies with and without Food Safety Management System (FSMS) had the same levels of unacceptable samples of 12% (3/26) and 4% (1/26) for Pb and Cd, respectively. Imported packaged samples had unacceptable levels of Pb (28% (5/18)) and were acceptable for the three other heavy metals.

Herbal Spices as Food and Medicine: Microscopic Authentication of Commercial Herbal Spices

Herbal spices are an agricultural commodity, economically very important and beneficial in primary healthcare in the food and medicine sectors. Herbal spices are used as food flavoring agents as well as in phytotherapies throughout the world and have nutritive benefits. The food and medicine industries widely employ artificial or natural adulteration to retard the deterioration and utilization of these adulterants in food and medicine products has given rise to significant apprehension among consumers, primarily stemming from the potential health risks that they pose. Thus, their characterization for the purpose of identification, origin, and quality assurance is mandatory for safe human consumption. Here, we studied 22 samples of commonly traded herbal spices that belong to 20 different genera and 21 species comprising 14 families, investigated macroscopically or organoleptically as well as histologically under microscopic examination. In this study, we provide details on organoleptic features including appearance, taste, odor, color, shape, size, fractures, types of trichomes, and the presence of lenticels among the examined herbal spices and these features have great significance in the detection of both natural as well as artificial deterioration. In terms of microscopic characterization, each examined plant part comprising different anatomical characteristics has taxonomic importance and also provides useful information for authentication from natural adulterants. Furthermore, the studied taxa were also described with nutritive and therapeutic properties. For condiments, herbal beverages and medicinal purposes, different herbal parts such as leaves, floral buds, seeds, fruit, and accessory parts like mericarp, rhizome, bulbs, and bark were used and commercially traded. Similarly, in this study, the leaves of Cinnamomum tamala and Mentha spicata, the floral buds of Syzygium aromaticum, the seeds of Amomum subulatum, Brassica nigra, Punica granatum, Myristica fragrans, Phyllanthus emblica, and Elettaria cardamomum, the mericarp of Coriandrum sativum, and Cuminum cyminum were observed. As a result, we show the potential of herbal spices as a source of many valuable phytochemicals and essential nutrients for food, nutraceutical, and homoeopathic medicine.

Lead Exposure of Four Biologically Important Common Branded and Non-branded Spices: Relative Analysis and Health Implication

Technological advances and socioeconomic development of Bangladesh are leading to the best choice between branded and non-branded powdered spices. But toxic metal issues can be another factor to elect them. So lead (Pb) exposure and its consequence on the human body for these two categories of four common spices have been ascertained here. A validated laboratory method using hot plate digestion and flame atomic absorption spectrometry (FAAS) has been used for that. The obtained mean concentration of Pb in branded and non-branded spice powders followed the decreasing order of turmeric > coriander > red chili > cumin powder and turmeric > red chili > cumin > coriander powder, respectively, where, in any analysis mode, the non-branded items are potentially ahead of Pb exposure. The market-based mean concentration between these two categories was not a significant difference (t-test). Approximately 90% of the spice samples have shown within the maximum allowable limit by Bangladesh Standard. The sum of estimated daily intake indicated that most of the city market (67%) for non-branded items and some branded (33%) samples have crossed the maximum tolerable daily intake (> 0.21 mg/kg). So, the human health risk assumption for the inhabitant of studied areas suggests there is no significant level of risk for them due to the consumption of spices regarding non-carcinogenic risk factor (THQ and total THQ) and carcinogenic risk factor (CR). But the development of a quality control process for loose spice powders as well as toxic metal screening from raw materials to finish products urgently needed and continuous monitoring with identifying the source of toxic metal is highly recommended.

Estimating the potential of spices for mineral provision in a refugee context in East Africa

Micronutrient deficiency remains an enormous problem in refugee settings. Transforming refugees’ food systems through the scaling up of kitchen gardening and fortifying relief food crops with minor food components including nutrient-dense spices can help improve the quality of staple foods. Globally, spices are indispensable in the daily diet and play an important role in the socio-cultural setting of different communities. Forty turmeric and curry powder samples were collected from different market establishments and geographic locations in East Africa. The samples were analyzed for selected elements using Portable X-Ray Fluorescence (PXRF). The contents of potassium (K), calcium (Ca), zinc (Zn) and strontium (Sr) in turmeric powder were statistically different among geographic origins (Ethiopia, Kenya and Uganda). We also aimed to determine if a small portion of spices (turmeric (5 g) and curry (4 g)) would contribute to an adequate intake (AI) or recommended dietary allowance (RDA) for selected minerals, for refugee men and women aged between 19 and 50 years as defined by the Food and Nutrition Board of the Institute of Medicine (IOM). For the reference groups, the contributions of turmeric and curry powder to AI/RDA for K, Ca and Zn varied between 0.48 to 4.13%. On the other hand, turmeric was identified to contribute > 20% AI/RDA for refugee men and women aged between 19 and 50 years for two micro minerals: manganese (Mn) and iron (Fe). Considering turmeric and curry powder of East African origins are good sources of minerals and present acceptable toxic metal(loid)s loads coupled with low cost, these spices particularly turmeric should be more widely popularized and recommended for food-to-spice fortification among the refugee population located in East Africa.

Biosynthesis and Analytical Characterization of Iron Oxide Nanobiocomposite for In-Depth Adsorption Strategy for the Removal of Toxic Metals from Drinking Water

The biosynthesis of the iron oxide nanoparticles was done using Ixoro coccinea leaf extract, followed by the fabrication of iron oxide nanobiocomposites (I-Fe3O4-NBC) using chitosan biopolymer. Furthermore, the synthesized I-Fe3O4-NPs and I-Fe3O4-NBC were characterized, and I-Fe3O4-NBC was applied to remove toxic metals (TMs: Cd, Ni, and Pb) from water. The characterization study confirmed that the nanostructure, porous, rough, crystalline structure, and different functional groups of chitosan and I-Fe3O4-NPs in I-Fe3O4-NBCs showed their feasibility for the application as excellent adsorbents for quantitative removal of TMs. The batch mode strategy as feasibility testing was done to optimize different adsorption parameters (pH, concentrations of TMs, dose of I-Fe3O4-NBC, contact time, and temperature) for maximum removal of TMs from water by Fe3O4-NBC. The maximum adsorption capacities using nanocomposites for Cd, Ni, and Pb were 66.0, 60.0, and 66.4 mg g-1, respectively. The adsorption process follows the Freundlich isotherm model by I-Fe3O4-NBC to remove Cd and Ni, while the Pb may be adsorption followed by multilayer surface coverage. The proposed adsorption process was best fitted to follow pseudo-second-order kinetics and showed an exothermic, favorable, and spontaneous nature. In addition, the I-Fe3O4-NBC was applied to adsorption TMs from surface water (%recovery > 95%). Thus, it can be concluded that the proposed nanocomposite is most efficient in removing TMs from drinking water up to recommended permissible limit.

The Content of Cd and Pb in Herbs and Single-Component Spices Used in Polish Cuisine

Spices and herbs play an important role in the human diet, mostly due to the presence of essential oils and high antioxidant activity. Therefore, the toxicity of metals raises concerns about the safety of consumption of spices and herbs. This paper examines the content of Cd and Pb in fresh and dried herbs and single-component spices that are the most popular in Polish cuisine: 100 samples of nine kinds of dried herbs, 184 samples of 15 kinds of fresh herbs and 148 samples of 14 kinds of loose single-component spices. The level of Cd and Pb was determined using the GF AAS method. The safety of herbs and spices for consumption was estimated based on the percentage intake of Cd and Pb compared with the tolerable intake (% TWI, % BMDL), chronic daily intake (CDI), target hazard quotient (THQ), hazard index (HI) and comparisons of the results of chemical analyses with the maximum admissible levels of Cd and Pb in Poland and in the European Union. Calculated per fresh weight of the product, dried herbs on average contained 0.134 ± 0.168 mg of Cd and 0.548 ± 0.161 mg of Pb per kg^-1, fresh herbs on average contained 0.004 ± 0.007 mg of Cd and 0.039 ± 0.033 mg of Pb per kg^-1, and the mean content of Cd in spices was 0.017 ± 0.019 mg per kg^-1 and 0.064 ± 0.050 mg of Pb. The % TWI, % BMDL, CDI, THQ and HI (Cd + Pb) for all the analysed products were lower than 1. The results do not imply a risk due to the supply of Cd and Pb with the diet to the human body, primarily due to the small intake of these products. However, it should be highlighted that the content of Cd in dried coriander and estragon and that of Pb in watercress, jiaogulan, celery, basil and dill exceeded the acceptable limit. Thus, their consumption for people from particularly sensitive groups such as babies, pregnant and breastfeeding women and people should be carefully limited.

Metal(loid) contamination in water, sediment, epilithic periphyton and fish in three interconnected ecosystems and health risk assessment through intake of fish cooked in Indian style

Samples of water, sediment and epilithic periphyton (EP) were collected from a lake (Dimna, DL), an intermediate canal (IC), and a river (Subarnarekha River, SR) to compare the pollution status of an urban ecosystem, and the concentrations of metal(loid) s were determined. Water characteristics were analysed by the water quality index (WQI). Sediment pollution was assessed using the ecological risk index (ERI). Accumulation of metal(loid) s in EP was determined by using bioaccumulation factor (BAF) and biota-sediment accumulation factor (BSAF). The result showed that the DL was least polluted (WQI = 30.39) and SR (WQI = 90.13) was the most polluted ecosystem. Sediment analysis revealed that Ni, Cr and Cd are the significant pollutants, especially in SR. The THQ value for fish dishes cooked in Indian style was found higher than that of raw fish, suggesting calculations considering the cooking process can provide better results. Health risk assessment shows that people inhabiting DL are vulnerable to Cr and Cu exposure, whereas people inhabiting IC and SR are susceptible to As and Co exposure due to the consumption of cooked fish. Moreover, for a developing country like India, it is important to upgrade the assessment methods and include regular monitoring of interconnecting ecosystems for the safeguard of human and ecological health.