Spices are being added to foods in Nigeria as ingredients often to improve the color, aroma and acceptability of food.
The presence of heavy metals in spices could result in the accumulation of these metals in the body organs. Therefore,
this research was carried out to assess the level of trace and heavy metals in frequently consumed spices sold in Apete market, Ibadan, Nigeria. Eight different spices (Garlic, Ginger, Pepper, Seasoning, Onion, Granulated Seasoning, Locust Beans and Karu Funa) were purchased directly at random from the local market in Apete area of Ibadan. After digestion, the determination of trace and heavy metals (Pb, As, Fe, Cu, Zn and Cd) concentration was done using Atomic Absorption Spectrophotometer (AAS). The results showed that Zinc had the highest mean concentration (in mg kg-1 ) and ranged from 11.62±0.75 (in Seasoning) to 211.07±0.99 (in Locust beans); while Arsenic had the least mean concentration (in mg kg-1 ) and ranged from 0.02±0.01 (in Garlic and Onion) to 0.85±0.02 (in Seasoning). All metals analyzed except zinc, were found to be within the WHO Maximum Permissible Limit (MPL). Zinc was found to be above the MPL of 50 mg kg-1 in Garlic, Pepper, Onion, Granulated seasoning and Locust beans. High level of
zinc may pose series of health threat to consumers, as it interferes with the metabolism and activities of other metals in the body. Therefore, routine check and regular monitoring of spices used in food preparation is required to avoid the health risk associated with heavy metals present in spices.