تعيين تركيز الرصاص والزئبق في مجموعة من التوابل في السوق المحلية في مدينة طرابلس

Abstract

Spices are used in Libyan food to improve its taste and flavor. These spices may be susceptible to contamination with heavy metals such as lead, mercury, etc. Therefore, this research was conducted to determine the concentration of lead and mercury in samples of spices sold in the Libyan market in Tripoli, including: red pepper, black pepper, turmeric, mixed spices (Hrarat), and Cumin. Fifteen samples of each spice type were analyzed by Graphite Furnace Atomic Absorption Spectrophotometer (GFAAS). The results showed that the concentrations of lead and mercury in most samples did not exceed the maximum permissible limits by WHO and FAO organizations and a few samples were above this limit. In all samples lead concentrations ranged from 0.086 to 12.58ppm, whereas mercury concentrations were between0.037and3.338ppm. The result of the correlation coefficient (r) between lead and mercury concentrations showed a significant positive relationship (p<0.05) between their concentrations in turmeric, which means that this type is likely to be contaminated with the two elements from the same source. Obtained results indicate that although lead and mercury concentrations in most of the investigated spice samples were very close the permissible limits, their consumption on a daily basis, and in large quantities, may pose a threat to the consumer's lives due to their long-term accumulation.