Biological Evidence 2018, Vol.8, No.2, 6-20
12
2.98 mg/kg in selected canned fish (Iwegbue, 2015), 0.06 – 1.93 mg/kg in some canned fruit drinks (Iwegbue et
al., 2008b), 0.01 – 11.5mg/kg in some spices and vegetables (Iwegbue et al., 2011), 0.77 – 7.51 mg/kg in snail
(Iwegbue et al., 2008c), <0.3 – 1.82 mg/kg in canned tomato paste (Iwegbue et al., 2012), 0.001 – 1.07 mg/kg in
some brands of biscuits (Iwegbue, 2012), but higher than the value of 0.002 – 0.40 mg/kg in milk products in
Nigeria (Iwegbue et al., 2013b), <0.001 mg/kg in some vegetables and spices (Izah and Aigberua, 2017).
Typically Pb are known to hinder haemoglobin synthesis and cause several disorder leading to behavioral
abnormalities, adverse effects on reproductive, neurological, hepatic, renal, hearing and learning processes
(Iwegbue et al., 2015a).
The content of Cd in the seasonings ranged from 0.04-0.84 mg/kg. Like Pb, Cd is not required by biological
diversity as such its concentration exceeding the 0.3 mg/kg recommended by WHO is an indication of toxicity
(Ziarati, 2012; Batool and Khan, 2014). The value observed in the samples had some similarity with previous
works on edible items. The Cd values in this study has some similarity with previous works that reported
concentration in the range of 0.01 – 5.68 mg/kg in poultry products such as chicken meat and gizzard, and turkey
meat (Iwegbue et al., 2008a), <0.3 mg/kg in honey (Iwegbue et al., 2015b), 0.17 – 4.20 mg/kg in vegetables and
spices (Iwegbue et al., 2011), 0.11 – 0.26 mg/kg in canned sardines (Iwegbue et al., 2009), 0.002 – 0.11 mg/kg in
milk products in Nigeria (Iwegbue et al., 2013b), 0.04 – 0.83 mg/kg in selected canned fish (Iwegbue, 2015),
0.002 – 0.49 mg/kg in some canned fruit drinks (Iwegbue et al., 2008b), 0.03 – 0.05 mg/kg in some brands of
biscuits (Iwegbue, 2012), but lower than the value of 0.99 – 3.28 mg/kg in snail (Iwegbue et al., 2008c) and higher
than the value of <0.001mg/kg in spices and vegetables (Izah and Aigberua, 2017). Cd is highly toxic and could
lead to death of cells and/ or increase its proliferation (Iwegbue et al., 2015a).
The Ni concentration in the samples ranged from 0.52 – 2.87 mg/kg. The level of Ni was slightly above the
content recommend for edible food items. The observed values were lower than 5.0 mg/kg recommend for edible
spices by FAO/WHO (WHO/FAO, 2009; Asomugha et al., 2016). The values recorded in this study had some
similarity with previous reports on food products. Some of these values ranged from 0.34-2.89 mg/kg in some
food spices consumed in Nigeria (Asomugha et al., 2016), 0.13 – 7.97 mg/kg in some poultry products (Iwegbue
et al., 2008a), <0.001 – 305.0 mg/g in candies and chocolates (Ochu et al., 2012), <0.2 – 6.98 mg/kg in honey
(Iwegbue et al., 2015b), 0.4 – 3.26 mg/kg in canned sardines (Iwegbue et al., 2009), 0.01 – 16.8 mg/kg in spices
and vegetables (Iwegbue et al., 2011), 0.03 – 1.94 mg/kg in milk products (Iwegbue et al., 2013b), <0.01 – 34.2
mg/kg in selected canned fish (Iwegbue, 2015), 0.21 – 1.00 mg/kg in some canned fruit drinks (Iwegbue et al.,
2008b), 2.15– 4.88 mg/kg in some brands of biscuits (Iwegbue, 2012), but higher than the value of 0.03 – 0.40
mg/kg in snail (Iwegbue et al., 2008c), and lower than the value of 5.01 – 16.03 mg/kg in spices and vegetables
(Izah and Aigberua, 2017). Nickel is an important cofactor for several enzymatic processes in the body but higher
concentration in the human body could be detrimental causing aggravated vesicular hand eczema (Ihedioha et al.,
2014).
Cu was observed in the range of 0.06 – 2.60 mg/kg. The values were lower than the permissible limit 50 mg/kg
for Cu (Nkansah and Amoako, 2010; Battol and Khan, 2014). Highest concentration of Cu was recorded in TCP.
Higher concentrations have been recorded in some edible food products in Nigeria in the range of 3.0 – 4.2 mg/g
in candies and chocolates (Ochu et al., 2012), <0.25 – 71.25 mg/kg in honey (Iwegbue et al., 2015b), <0.9 – 4.28
mg/kg in tomatoes (Iwegbue et al., 2012), <0.08 –1.51 mg/kg in selected canned fish (Iwegbue, 2015), 0.01 – 0.20
mg/kg in spices and vegetables (Iwegbue et al., 2011), 0.04 – 0.12 mg/kg in snails (Iwegbue et al., 2008c), 1.85 -
3.55 mg/kg in vegetables (Izah and Aigberua, 2017), 1.41 – 7.19 mg/kg in some canned fruit drinks (Iwegbue et
al., 2008b), 0.53 – 5.04 mg/kg in some brands of biscuits (Iwegbue, 2012). But the findings is in consonance with
the value of 0.10 mg/kg in canned sardines (Iwegbue et al., 2009), 0.01 – 5.15 mg/kg in some poultry products
(Iwegbue et al., 2008a), and higher than the value of <0.01 – 0.03 mg/kg in milk products (Iwegbue et al., 2013b).
Cu is essential for several metabolic and biochemical processes including bone development, haemoglobin
synthesis and connective tissue metabolism (Palacios, 2006; Prashanth et al., 2015). Cu deficiency could lead to
anemia, mental retardation, changes in skeletal system (Prashanth et al., 2015).
