Journal
FOOD ADDITIVES & CONTAMINANTS PART B-SURVEILLANCE
Volume 6, Issue 1, Pages 36-41Publisher
TAYLOR & FRANCIS LTD
DOI: 10.1080/19393210.2012.721140
Keywords
concentration; market; spices; herbs; heavy metal
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As, Cd, Pb and Hg were analysed in commonly consumed spices and herbs in Malaysia. The range of As, Cd, Pb and Hg content was 0.24-2.54, 0.23-8.07, 1.54-8.94 and 0.06-0.52 mu g g(-1), respectively. The highest concentration of Cd, Pb and Hg in spices and herbs exceeded the maximum permitted proportion, which are 1, 2 and 0.05 mu g g(-1), respectively. This study suggests further monitoring of Cd, Pb and Hg on daily consumption of spices and herbs and its toxicological implication for consumers since only the amount of As was lower than the permitted concentration.
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