Biological Evidence 2018, Vol.8, No.2, 6-20
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Zn content observed in these samples ranged from 0.27 – 7.86 mg/kg. The Zn content was lower than the
WHO/FAO limit of 50 mg/kg for edible spices (WHO, 2009; Asomugha et al., 2016). The concentration in this
study was lower than the values of 14.09 – 161.04 mg/kg observed in some Nigeria spices (Asomugha et al.,
2016), 4.95 – 48.23 mg/kg in some poultry products (Iwegbue et al., 2008a), <0.01 – 42.5 mg/g in candies and
chocolates (Ochu et al., 2012), 0.09 – 4.63 mg/kg in canned sardines (Iwegbue et al., 2009), 0.25 – 10.75 mg/kg in
tomatoes (Iwegbue et al., 2012), 1.15 – 17.88 mg/kg in selected canned fish (Iwegbue, 2015), 1.63 – 14.98 mg/kg
in vegetables (Izah and Aigberua, 2017), 0.69 – 1.25 mg/kg in some canned fruit drinks (Iwegbue et al., 2008b),
but far lower than the value of 9.06 – 49.27 mg/kg in some brands of biscuits (Iwegbue, 2012), 30 – 44.02 mg/kg
in spices and vegetables (Iwegbue et al., 2011), and higher than the value of 0.08 – 0.22 mg/kg in snail (Iwegbue
et al., 2008c). Zn play an essential role which depends on metalloproteinase present and they play essential roles
in reproductive, neurological, dermatological, immune and gastrointestinal tract systems (Prashantha et al., 2015).
It is also essential for the body including spermatogenesis and maturation, proliferation, differentiation and other
metabolic activities of the cell (Prashanth et al., 2015), osteoblastic and alkaline phosphatase activities and
collagen synthesis (Palacios, 2006). Zn deficiency is characterized by alcohol intoxication, acidosis, blockage of
protein biosynthesis, compromised energy metabolism (Prashanth et al., 2015).
The concentration of Mn in the seasoning products ranged from 0.68 – 56.64 mg/kg. The values reported in this
study were higher than the FAO/WHO maximum permissible limit of 2.0 mg/kg in food condiments such as
spices (Inam et al., 2013). The values reported in other food products and condiments in Nigeria were within the
range reported in this study. Some of the results of previous works ranged from 0.01 – 1.37 mg/kg in some poultry
products (Iwegbue et al., 2008a), 0.64 – 1.37 in canned sardines (Iwegbue et al., 2009), 0.95 – 21.78 mg/kg in
selected canned fish (Iwegbue, 2015), 0.006 – 11.29 mg/kg in some canned fruit drinks (Iwegbue et al., 2008b),
5.83 – 186.59 mg/kg in vegetables (Izah and Aigberua, 2017), 0.01 – 2.90 mg/kg in some brands of biscuits
(Iwegbue, 2012), but lower than the value of 40.0 – 55.7 mg/g in candies and chocolates (Ochu et al., 2012), 11.0
– 31.75 mg/kg in honey (Iwegbue et al., 2015b). Mn is a cofactor for several enzymes and it is required for
biosysnthesis of mucopolysaccharides in bone formations (Palacios, 2006), fatty acids and cholesterol
metabolisms, and oxidative phosphorylation (Prashanth et al., 2015). Deficiency of Mn is characterized by
bleeding disorder (Prashanth et al., 2015).
The level of Co in the samples ranged from 0.08 – 2.18 mg/kg. The values were lower than the recommended
value of 3.5 mg/kg in spices by WHO/FAO (WHO/FAO 2009; Asomugha et al., 2016). The values observed had
some similarity with previous works which were in the range of 0.28 – 3.07 mg/kg in some Nigeria spices
(Asomugha et al., 2016), 0.01 – 1.37 mg/kg in some poultry products (Iwegbue et al., 2008a), 0.64 – 1.37 mg/kg
in canned sardines (Iwegbue et al., 2009), <0.25 – 3.50 mg/kg in honey (Iwegbue et al., 2015b), 0.01 – 7.23 mg/kg
in sardines (Iwegbue et al., 2009), 0.95 – 21.78 mg/kg in selected canned fish (Iwegbue et al., 2015c), 0.67 – 1.27
mg/kg in snail (Iwegbue et al., 2008c), <0.01 – 2.17 mg/kg in canned fish (Iwegbue et al., 2008b), 0.01 – 1.30
mg/kg in some brands of biscuits (Iwegbue, 2012), but higher than the value of 0.001 – 0.04 mg/g in milk
(Iwegbue et al., 2013b), <0.001 mg/kg in vegetables (Izah and Aigberua, 2017). Co is an important component of
vitamin B12 required for several processes (Iwegbue et al., 2015a). Co is also essential for methionine metabolism
whereby it control the transfer of methyltransferase and homocysteine (Prashanth et al., 2015). Deficiency of Co
is characterized by congestive cardiac failure, cardiomyopathy and pericardial effusion (Prashanth et al., 2015).
The estimated daily intake of selected trace metals from the consumption of 0.3 g of seasonings and culinary
condiments for infants, school children, under graduate and adults is presented in Table 5. The daily intake of Cr
varies from 0.000 – 0.030 µg/kg/bw/day. The values were lower than 5 µg/day required by adults (Prashanth et al.,
2015). This translates to 0.071 µg/kg/bw/day for adults, 0.077 µg/kg/bw/day for under graduate, 0.143
µg/kg/bw/day for school children and 0.333 µg/kg/bw/day for infants. The values were lower than 200 µg/day
daily intake recommended by joint FAO/WHO expert committee of food additives (JECFA) (WHO, 2013;
Iwegbue et al., 2015a). Higher dietary intake of Cr has been reported in ready to eat food (Iwegbue et al., 2013a),
chewing gum, peppermints and sweets in Nigeria (Iwegbue et al., 2015a).
