scholarly journals Quality and safety of some commercial spices brands

2013 ◽  
pp. 1-9 ◽  
Author(s):  
Slavica Blagojevic ◽  
Stevan Blagojevic ◽  
Natasa Pejic ◽  
Biljana Begovic ◽  
Spasenka Gajinov
Keyword(s):  
Heavy Metals ◽  
Graphite Furnace ◽  
Microwave Digestion ◽  
Hydride Generation ◽  
Absorption Spectrometry ◽  
Human Consumption ◽  
Quality And Safety ◽  
Sweet Basil ◽  
Graphite Furnace Aas

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.

scholarly journals Lead, mercury and arsenic content in spices: Black, white and green pepper, black cumin and ginger

2015 ◽  
Vol 13 (3) ◽  
pp. 191-202 ◽  
Author(s):  
Slavica Blagojevic ◽  
Stevan Blagojevic ◽  
Biljana Begovic
Keyword(s):  
Maximum Concentration ◽  
Graphite Furnace ◽  
Microwave Digestion ◽  
Hydride Generation ◽  
Absorption Spectrometry ◽  
Human Consumption ◽  
Arsenic Content ◽  
Mineral Contents ◽  
Green Pepper ◽  
Black Cumin

In order to evaluate the safety of selected commercial spices brands, concentration of lead, mercury and arsenic, as well as moisture and mineral contents were analyzed in samples of dried black and white pepper powders, black, white and green peppercorns, black cumin seeds and ginger powder. Lead (Pb), mercury (Hg) and arsenic (As) concentrations in spice samples purchased from local markets in Belgrade were determined, after a microwave digestion of the samples, by atomic absorption spectrometry (AAS), using the graphite furnace AAS technique (Pb), cold vapor AAS technique (Hg) and hydride generation AAS technique (As). Trace levels of Pb, Hg and As in the selected dried spices samples were in the range 0.10 ppm - 0.79 ppm, 0.01 ppm - 0.10 ppm and 0.01 ppm - 0.51 ppm, respectively. The maximum Pb concentration was determined in the sample of ginger and it was 0.79 ppm, the maximum concentration of Hg was 0.10 ppm, determined in green peppercorns samples, while the maximum concentration of As in powdered black pepper sample was 0.51 ppm. The moisture and mineral contents in the different analyzed spices were in the range 1.70-13.10% and 3.40-6.50%, respectively. According to the obtained results, the concentrations of the analyzed toxic elements, as well as the moisture and mineral content in selected spices, were below the maximum permissible limits declared by the national legislations deemed safe for human consumption.

The Removal of Interference from Microwave Digestion Solution of Industrial Wastewater on the Determination of Arsenic

2014 ◽  
Vol 587-589 ◽  
pp. 625-628
Author(s):  
Ming Ming Yang ◽  
Hong Wei An
Keyword(s):  
Detection Limit ◽  
Microwave Digestion ◽  
Hydride Generation ◽  
Standard Addition ◽  
Absorption Spectrometry ◽  
Quantitative Detection ◽  
Nitrite Ion ◽  
Digestion Solution ◽  
Relative Standard

In existing literature ,there is no unified time for the evaporating excessive acid to microwave digestion solution of different samples. a new method was developed .The interference from nitrite ion and volatile nitrogen oxides which were generated during digestion were quickly removed by the adding urea and heating with boiling water. The interference from nitrate was studied. Optimized conditions of determination of arsenic with hydride generation atomic absorption spectrometry. The detection limit was 0.3μg·L-1 and minimum quantitative detection limit was 1.0μg·L-1, the relative standard deviation of standard addition method in sample was 1.1% and recovery from 98 % to 102%.

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