RESEARCH PAPER
The concentration of cadmium in spice plants available on the market and in individual growing areas
1
Śląski Uniwersytet Medyczny, Wydział Farmaceutyczny z Oddziałem Medycyny Laboratoryjnej w Sosnowcu Dziekan: prof. dr hab. n. med. K. Olczyk
2
Politechnika Śląska, Instytut Inżynierii Wody i Ścieków. Kierownik: prof. dr hab. inż. J. Bohdziewicz
Corresponding author
Agnieszka Fischer
Medical University of Silesia Department of Toxicology 4 Jagiellońska Street, 41-200 Sosnowiec, Poland
Medical University of Silesia Department of Toxicology 4 Jagiellońska Street, 41-200 Sosnowiec, Poland
Med Srod. 2017;20(1):27-33
KEYWORDS
ABSTRACT
Introduction:
Information on the importance of spice plants as a potential source of heavy metals, including cadmium, for the human body is often ignored. Still, these products are widely used to enrich food flavour. The aim of the research was to assess the content of Cd in 4 species of spice plants: basil (Ocimum basilicum), rosemary (Rosmarinus officianlis), estragon (Artemisia dracunculus), and lovage (Levisticum officinale).
Material and Methods:
Samples of plants were taken from commercially available pre-packaged bags purchased in grocery stores (producer 1 and producer 2) and from ndividual growing areas (Upper Silesia region: Katowice and Zabrze). The concentration of Cd was determined using the flameless AAS method.
Results:
The content of Cd in the tested samples of plants was variable and ranged from 0.02 to 1.94 mg/kg. The highest average amount of Cd was found in dried rosemary (1.16 mg/kg), and the lowest in basil (0.20 mg/kg).
Conclusions:
Statistically significant differences in the concentration of Cd that depended on the source of raw material (sales packaging or individual growing areas) were found in basil and lovage. The range of changes in the content of Cd in estragon was the smallest and not relatable to the source of the samples
Information on the importance of spice plants as a potential source of heavy metals, including cadmium, for the human body is often ignored. Still, these products are widely used to enrich food flavour. The aim of the research was to assess the content of Cd in 4 species of spice plants: basil (Ocimum basilicum), rosemary (Rosmarinus officianlis), estragon (Artemisia dracunculus), and lovage (Levisticum officinale).
Material and Methods:
Samples of plants were taken from commercially available pre-packaged bags purchased in grocery stores (producer 1 and producer 2) and from ndividual growing areas (Upper Silesia region: Katowice and Zabrze). The concentration of Cd was determined using the flameless AAS method.
Results:
The content of Cd in the tested samples of plants was variable and ranged from 0.02 to 1.94 mg/kg. The highest average amount of Cd was found in dried rosemary (1.16 mg/kg), and the lowest in basil (0.20 mg/kg).
Conclusions:
Statistically significant differences in the concentration of Cd that depended on the source of raw material (sales packaging or individual growing areas) were found in basil and lovage. The range of changes in the content of Cd in estragon was the smallest and not relatable to the source of the samples
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