Overview
Oladoye and Jegede measured Fe, Cu, Cd, and Pb in eight common spice samples purchased from Odo-Ori Market in Iwo, Osun State, Nigeria. The study separated four natural spices from four processed spices and reported concentrations in mg/kg. Cadmium was the main occurrence concern in the paper because five of the eight samples (62.5%) were reported above the WHO maximum permissible level of 0.3 mg/kg.
Key numbers
Natural spices, Table 1:
| Spice descriptor | Fe, mg/kg | Cu, mg/kg | Cd, mg/kg | Pb, mg/kg |
|---|---|---|---|---|
| Garlic | 51.0 | 4.65 | 0.45 | <DL |
| Ginger | 107 | 5.10 | 0.30 | <DL |
| Locust beans | 59.3 | 8.40 | 0.45 | <DL |
| Onion | 33.5 | 4.36 | 0.45 | <DL |
| Range row | 33.5 - 107 | 4.35 - 8.40 | 0.30 - 0.45 | <DL |
Processed spices, Table 4:
| Spice descriptor | Fe, mg/kg | Cu, mg/kg | Cd, mg/kg | Pb, mg/kg |
|---|---|---|---|---|
| Thyme | 124 | 5.40 | 0.45 | <DL |
| Curry | 136 | 6.75 | 0.45 | 6.60 |
| Nutmeg | 39.3 | 6.90 | 0.30 | <DL |
| Beef spicy | 29.0 | 1.35 | <DL | <DL |
| Range row | 29.0 - 136 | 1.35-6.90 | 0.00-0.45 | 0.00 - 6.60 |
The table footnotes report detection limits of Cu 0.005 mg/L, Fe 0.05 mg/L, Pb 0.08 mg/L, and Cd 0.01mg/L. The source reports WHO maximum permissible limits of Fe 300 mg/kg, Cu 50 mg/kg, Cd 0.3 mg/kg, and Pb 10 mg/kg in the Table 1 and Table 4 comparator rows.
Methods (brief)
Eight spice samples were bought in October 2015 from Odo-Ori Market in Iwo, Nigeria. The gross samples were oven dried, pounded to powder, and represented by 2 g portions digested with 30 mL concentrated HNO3 on a hot plate, filtered, and made up to 30 mL. Fe, Pb, Cu, and Cd were determined by Buck Scientific 210 VGP flame atomic absorption spectrophotometry after calibration with metal standards; recovery was reported as 96.3% for Cu, 98.5% for Cd, 95.7% for Fe, and 91.8% for Pb.
Implications
This source contributes Nigeria-market spice occurrence values for Cd, Pb, Cu, and Fe, with direct product routing to the broad spices row. The sample set is small but contains sample-level concentration values and detection-limit labels for lead and cadmium. The source does not measure arsenic, mercury, tin, nickel, chromium, or speciation.
Verification notes
- PDF text extracted with
pdftotext -layout; the title page, DOI, methods, Table 1, Table 4, detection-limit footnotes, and conclusion were readable. - DOI verified from the first-page header as
10.4172/2380-2391.1000174; the citation footer also prints a malformed DOI string,10.41722380-2391.1000174. DOI, raw handleMFK_olusakino2016, and cite-key checks found no existing source page before creation. - All sample-level metal values in Key numbers were checked against Table 1 and Table 4. Units are preserved as
mg/kg; detection-limit footnotes are preserved as printed inmg/L. - The natural-spices Cu range row in the source prints
4.35 - 8.40, but the lowest Cu sample value in Table 1 is onion at 4.36 mg/kg. The range row is reproduced as the source prints it; this is a source-internal inconsistency, not a wiki transcription error. - Speciation: Fe, Cu, Cd, and Pb are total-element AAS measurements. No arsenic, mercury, chromium, tin, or metal speciation was reported.
- Brand firewall: the source uses spice descriptors and sample codes; no consumer brand names are attached to contamination values.
- Frontmatter slugs were kept broad because not all individual spice descriptors have closed-vocabulary ingredient slugs in
docs/gpt-collaboration/taxonomy-snapshot.md.
Update history
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