2021•Food Additives and Contaminants Part BRequires access

Multivariate analysis of metals contents in spices commonly consumed in republic of Korea

Jae-Young Shim, Youngmi Cho, Kwangsoo Lee, Hyo‐Jin An, Changhee Lee

Abstract

Concentrations of lead (Pb), cadmium (Cd), arsenic (As), mercury (Hg), zinc (Zn), calcium (Ca), iron (Fe), nickel (Ni) and copper (Cu) were determined in 310 samples of commonly consumed spices from the market in Korea. The content of metals was assayed by acid wet digestion followed by inductively coupled plasma mass spectrometry (ICP-MS) or ICP. The content of Hg was analysed using a direct mercury analyser (DMA). Leafy spices had a significantly higher content of Pb, Cd, As, Hg, Ca and Ni when compared to those of fruit spices. Principal component analysis/cluster analysis (PCA/CA) analyses showed a high positive correlation and close proximities in the content of Pb and As in all samples, Zn and Ca in leafy spices and Cd and Zn in fruit spices.

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Key concepts: Cadmium, Mercury (programming language), Chemistry, Arsenic, Zinc, Inductively coupled plasma mass spectrometry, Selenium, Microwave digestion