DETERMINATION OF CADMIUM IN COMMON SPICES FROM SELECED MARKETS IN SOUTH-EASTERN NIGERIA.

Abstract

Food spices sold in Nigerian markets are often exposed to diversity of conditions and environments before they reach the consumers. There is no doubt that along the route from the producers to the users, as well as during processing, these commodities, could become contaminated with sand and grits, dust, smoke, particulates, pathogens and heavy toxic metals. In this research, the degrees of contamination with cadmium were determined in fifty common food spices bought from three major markets in Southeastern Nigeria. Two 
grams of ground spice samples were digested using 2:1 HNO3/HCLO4 mixture and analysis of cadmium (Cd) metal were carried out using a GBC Avanta ver. 2.02 atomic absorption spectrophotometer. Results show that range of detectable values (µg/g of the fruits, vegetables, other natural spices and processed spices for cadmium were (0.02 – 3.1), and (0.03 – 93.28) respectively. One way analysis of variance showed that the mean concentrations of Cd in each selected common spice are all the same since the P-value 0.678 is not less than 0.05 ( i.e. P > 0.05). The mean concentration of Cd in the various spices are the same with respect to location since the P-value (0.221) is greater than 0.05 
(i.e. P > 0.05). The mean concentration of Cd in each processed food spices are the same at P > 0.05 while the mean concentration of Cd in the various processed food are the same with respect to location at P > 0.05. The level of Cd was below the FAO/WHO recommended limits for metals in common spices. The daily human intake of cadmium have also been computed and was observed to be below recommended values by FAO/WHO.