Lead, cadmium and arsenic species in spices from markets in Hanoi, Vietnam.

IF 2.5 3区农林科学 Q2 CHEMISTRY, APPLIED

Food additives & contaminants. Part B, Surveillance Pub Date : 2025-09-01 Epub Date: 2025-04-25 DOI:10.1080/19393210.2025.2472229

Phuong Duc Luu, Mo Hong Thi Bui, Tien Duy Doan, Thuy Cam Quan, Thuy Xuan Vu, Mai Thi Dang

引用次数: 0

Abstract

Spices are essential to cooking and include health benefits. Nevertheless, information regarding the prevalence of heavy metals (Pb, Cd and As) and As species in spices is limited. Consequently, 254 samples from 6 varieties of commercially available branded and non-branded spices were examined for heavy metal and As species content. The analytical results were ranked as Pb > As > Cd (p < 0.05), with red chilli and garlic exhibiting the highest and lowest levels, respectively. A significant difference in heavy metal levels was observed between branded and non-branded samples (p < 0.05), suggesting that processing and trade influence the initial metal levels. Arsenite was the predominant form in spices, but dimethylarsinic acid and monomethylarsonic acid primarily accumulated in spices from the Zingiberaceae (p < 0.05). No carcinogenic risk to human health from heavy metals in spices was identified (HIs < 1).

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越南河内市场香料中铅、镉和砷的种类。

香料是烹饪必不可少的，对健康有益。然而，关于香料中重金属（铅、镉和砷）和砷种类的流行情况的信息有限。因此，对6种市售品牌和非品牌香料的254份样品进行了重金属和砷含量的检测。分析结果为Pb > as > Cd p

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food additives & contaminants. Part B, Surveillance 农林科学-毒理学

CiteScore

5.30

自引率

10.30%

发文量

审稿时长

2.7 months

期刊介绍： Food Additives & Contaminants: Part B publishes surveillance data indicating the presence and levels of occurrence of designated food additives, residues and contaminants in foods, food supplements and animal feed. Data using validated methods must meet stipulated quality standards to be acceptable and must be presented in a prescribed format for subsequent data-handling. Food Additives & Contaminants: Part B restricts its scope to include certain classes of food additives, residues and contaminants. This is based on a goal of covering those areas where there is a need to record surveillance data for the purposes of exposure and risk assessment. The scope is initially restricted to: Additives - food colours, artificial sweeteners, and preservatives; Residues – veterinary drug and pesticide residues; Contaminants – metals, mycotoxins, phycotoxins, plant toxins, nitrate/nitrite, PCDDs/PCFDs, PCBs, PAHs, acrylamide, 3-MPCD and contaminants derived from food packaging. Readership: The readership includes scientists involved in all aspects of food safety and quality and particularly those involved in monitoring human exposure to chemicals from the diet. Papers reporting surveillance data in areas other than the above should be submitted to Part A . The scope of Part B will be expanded from time-to-time to ensure inclusion of new areas of concern.