Essential and toxic metal contamination in Algerian spices and consumer health risk assessment

Spices are widely consumed for their culinary and medicinal properties but may accumulate essential and toxic metals that pose health risks. This study quantified Pb, Cd, Ni, Zn, Cu, Fe, and Cr in eight commonly consumed spices from Mostaganem, Algeria, using ICP-OES. Metal concentrations ranged from 0.24-5.35 mg/kg (Pb), 0.01-0.22 mg/kg (Cd), 0.51-8.73 mg/kg (Ni), 5.96-67.60 mg/kg (Zn), 0.16-24.91 mg/kg (Cu), 3.15-388.0 mg/kg (Fe), and 0.80-5.13 mg/kg (Cr). Estimated daily intakes (EDI) were below WHO/EFSA provisional tolerable limits. Target hazard quotient (THQ) values were < 1, and hazard index (HI) ranged from 0.03 to 0.16, indicating no immediate non-carcinogenic risk for general population. However, Pb and Cd concentrations in cumin and cubeb pepper exceeded international safety limits. Thus, while overall dietary exposure appears low, exceedance of regulatory thresholds for specific metals highlights potential health concerns under chronic exposure or high-consumption patterns. Principal component and hierarchical cluster analyses associated star anise and cloves primarily with Zn, whereas other spices clustered with Pb, Cd, Ni, Cu, Cr, and Fe, suggesting anthropogenic contamination sources such as polluted soils, atmospheric deposition, or post-harvest handling practices. Continuous monitoring and strengthened regulatory oversight are recommended to protect public health.