DETERMINATION OF LEAD CONCENTRATIONS IN SOME COMMON SPICES IN SOUTH-EASTERN NIGERIAN

Abstract

The levels of Lead (Pb) were determined in fifty different samples of common spices purchased from three major markets in southeastern Nigeria using atomic absorption spectrometer. Two grams of the dried ground samples were digested using HNO3/HCLO4 (2:1 equivalent) mixture and analyzed. Results show that range of detectable values µg/g of the common food spices and processed samples for Pb were 1.50 – 49.90 µg/g and 2.20 – 27.90 µg/g respectively. One way analysis of variance showed that the mean concentration 
of Pb in each selected common spice were all the same since P > 0.05. The mean 
concentrations of Pb in the various spices were also found to be the same with respect to location since P > 0.05. The mean concentration of Pb in each processed food spices are the same at P > 0.05 while the mean concentration of Pb in the various processed food spices are the same with respect to location at P > 0.05. The daily human intakes of lead was computed and it was observed that only 10% of the analyzed sample were below recommended values by FAO/WHO, while the rest exceeded the recommended limits for metals in common spices.