Chemometric analysis of elements content in Algerian spices and aromatic herbs

The concentrations of sixteen elements was determined in samples of spices and aromatic herbs from two districts of Algeria. The aim of this work was to determine the chemical elements concentration in order to evaluate: the possible differences and/or similarities; if it is possible to establish a link between the analyzed samples and their geographical origins; the nutritional quality and the potential health risks associated with sample consumption. The highest mean concentrations were found to be K in mint, Ca in oregano, Na in fennel, Fe in verbena, Mn in black pepper, Zn in coriander, Cr in garlic, As in laurel, and Cd in caraway. The statistical discrimination between samples from Oran and Tlemcen for each spice and aromatic herb under analysis was achieved. The intake of essential elements was small but also the potential health risks associated with toxic or potentially toxic elements via consumption of these food was overall insignificant.

Automated summary

The study aimed to evaluate the concentrations of elements in samples from two districts of Algeria, finding high concentrations of certain elements in different spices. The research results suggest that while the intake of essential elements was low, the overall potential health risks associated with consumption of these foods were insignificant.