Chemical Perspectives on Some Readily Consumed Spices and Food Condiments: A Review

A. Chris Etonihu, Florence N. Obelle, Carol C. Nweze


Social changes, including food diversification, the desire for new flavours, increasing importance of “ethnic” food and the increased importance of processed food, which requires condiments and aromatic herbs for its preparation, are driving an increase in the demand for spices and food condiments. In recent years, there has been growing interests in monitoring heavy metal contamination of spices and food condiments. Research results on heavy metal contamination of spices in selected countries (Nigeria, Ghana, and Saudi-Arabia) were closely studied. The concentrations of lead, zinc, nickel, copper, iron, and mercury in some common spices available at local markets in these countries were determined using Atomic Absorption Spectroscopy (AAS). The heavy metal levels in Ghana spices were acceptable, except for lead which was above the standard limit approved by World Health Organization (WHO) and FAO for some of the samples. Consumers of these spices would not be exposed to any risk associated with the daily intake of 10 g of spices per day for zinc, nickel, copper, iron and mercury. In Nigeria, the levels of lead and cadmium in the samples were generally low and below detection limit < 0.22 µg/g and demand periodic surveillance to avoid contamination.

Keywords: trace metals, spices, food condiments

Full Text: PDF
Download the IISTE publication guideline!

To list your conference here. Please contact the administrator of this platform.

Paper submission email:

ISSN (Paper)2224-6088 ISSN (Online)2225-0557

Please add our address "" into your email contact list.

This journal follows ISO 9001 management standard and licensed under a Creative Commons Attribution 3.0 License.

Copyright ©