Metals C ontents in S pices an d Herbs A vailable on th e Egy ptian M arket: Assessment of Potential Human Health Risk

Spices and herbs are being used as a diet ingredient often to improve color, aroma and acceptability of food. The contamination of spices with heavy metals may result in the accumulation of these metals in the body organs. The aim of the present study was to investigate As, Cu, Fe and Zn contents in the most popular spices and herbs that are used in Egyptian cuisine. Ten samples were purchased directly from the local markets in Egypt. Arsenic, Copper, Iron and Zinc contents in the samples were determined by atomic absorption spectrophotometer after acid digestion. The concentration ranges for the studied elements were found as 0.02-0.11, 3.72-21.04, 47.39-1261.21, and 2.14-314.05mg/kg for arsenic, copper, iron, and zinc, respectively. The obtained data compared well with the counterpart data reported internationally. The World Health Organization has given the maximum permissible limits of arsenic, copper, Iron and Zinc in species, i.e. 1, 50, 300 and 100 mg/kg, respectively.