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Chromium levels in spices and aromatic herbs
E Garcia1, C Cabrera, M L Lorenzo
1Department of Nutrition and Bromatology, School of Pharmacy, University of Granada, Spain.
The Science of the Total Environment
|March 18, 2000
Summary
Chromium was detected in 95% of 72 spice and aromatic herb samples, with levels up to 1.42 µg/g. This study assessed chromium content in commonly consumed food items.
Area of Science:
- Food Chemistry
- Analytical Chemistry
- Trace Element Analysis
Background:
- Spices and aromatic herbs are integral components of the Spanish and Mediterranean diets.
- Understanding the trace element composition of these widely consumed items is crucial for dietary assessments.
Purpose of the Study:
- To determine the presence and quantify chromium (Cr) content in various spices and aromatic herbs.
- To validate a method for chromium analysis in complex food matrices.
Main Methods:
- Analyzed 72 samples from 17 different spices and aromatic herbs.
- Employed electrothermal atomization atomic absorption spectrometry (ETA-AAS) for chromium determination.
- Samples were mineralized using nitric acid (HNO3) and vanadium pentoxide (V2O5).
Main Results:
- Chromium was detected in 95% of the analyzed samples.
- Concentrations of chromium ranged from not detectable to 1.42 micrograms/g (dry weight).
- The analytical method demonstrated good accuracy and precision, verified against a certified reference material.
Conclusions:
- Spices and aromatic herbs can be a source of dietary chromium.
- The ETA-AAS method is suitable for reliable chromium quantification in these food products.
- Further investigation into the bioavailability and health implications of chromium from these sources may be warranted.