Biological Evidence 2018, Vol.8, No.2, 6-20
18
Cd; and school children and infants were at risk for Ni from the consumption of the seasoning and flavoring
condiments. The occurrence of some of these metals above the required limits is a source of concern, hence there
is the need to establish regulatory limit for dietary intake of metals in seasonings and culinary condiments.
Continuous surveillance of these seasonings with regard to heavy metal concentrations by relevant agencies such
as standard organization of Nigeria (SON), National Agency for Food and Drug Administration and Control
(NAFDAC) may help forestall the continuous influx of some unhealthy food seasonings and condiments currently
in distribution within the market places in Nigeria.
Author’s contributions
Authors AOA and SCI conceived the idea. Author AOA procure the samples and carried out the laboratory analysis. Author SCI
managed literature search, wrote the initial draft and managed correspondence. Authors IUI proof read the manuscript and corrected
tense. All authors read and approved the final manuscript.
Acknowledgements
The authors wish to thank Anal Concept Limited Port Harcourt, Nigeria for providing the laboratory facilities to carry out this
research.
References
Abubakar A., Uzairu A., Ekwumemgbo P.A., and Okunola O.J., 2014, Evaluation of heavy metals concentration in imported frozen fish
Trachurus murphyi
species sold in Zaria market, Nigeria, American Journal of Chemistry, 4(5): 137-154
Aigberua A.O., Alagoa K.J., and Izah S.C., 2018, Macro Nutrient Composition in Selected Seasonings used in Nigeria, MOJ Food Processing and Technology,
6(4): 0015
Aigberua A.O., and Tarawou T., 2017, Assessment of Heavy Metals in Muscle of Tilapia zilli from some Nun River Estuaries in the Niger Delta Region of
Nigeria, Academic Journal of Chemistry, 2(9): 96-101
Aigberua A.O., Ovuru K.F., and Izah S.C., 2017, Evaluation of Selected Heavy Metals in Palm Oil Sold in Some Markets in Yenagoa Metropolis, Bayelsa State,
Nigeria, EC Nutrition, 11(6): 244-252
Amidzi Klaric D., Klaric I., Velic D., and Vedrina Dragojevic I., 2011, Evaluation of mineral and metal contents in Croatian Blackberry wines, Czech Journal of
Food Science, 29(3): 260-267
Asomugha R.N., Udowelle N.A., Offor S.A., Njoku C.J., Ofoma I.V., Chukwuogor C.C., and Orisakwe O.E., 2016, Heavy metals hazards from Nigerian spices,
Roczniki Panstwowego Zakladu Higieny, 67(3): 309-314
Batool S., and Khan N., 2014, Estimation of heavy metal contamination and antioxidant potential of Pakistani condiments and spices, Journal of Biodiversity
and Environmental Sciences, 5(3): 340-346
Etonihu A.C., Obelle F.N., and Nweze C.C., 2013, Chemical perspectives of some readily consumed spices and food condiments: a review, Food Science and
Quality Management, 15: 10-19
European Food Safety Authority (EFSA), 2011, Panel on Contaminants in the Food Chain (CONTAM); Scientific Opinion on tolerable weekly intake for
cadmium, EFSA Journal, 9(2): 1975
Garcı´a-Rico L., Leyva-Perez J., and Jara-Marini M.E., 2007, Content and daily intake of copper, zinc, lead, cadmium, and mercury from dietary supplements
in Mexico, Food Chemistry and Toxicology, 45: 1599-1605
PMid:17418927
Gaya U.I., and Ikechukwu S.A., 2016, Heavy metal contamination of selected spices obtained from Nigeria, Journal of Applied Science and Environmental
Management, 20(3): 681-688
Hague T., Petroczi A., Andrews P.L.R., Barker J., and Naughton D.P., 2008, Determination of metal ion content of beverages and estimation of target hazard
quotients: a comparative study, Chemistry Central Journal, 2
Ihedioha J.N., Okoye C.O.B., and Onyechi U.A., 2014, Health risk assessment of zinc, chromium and nickel from cow meat consumption in an urban Nigerian
population, International Journal of Occupational and Environmental Health, 20(4): 281-288
PMid:25078345 PMCid:PMC4164878
Inam F., Deo S., and Narkhede N., 2013, Analysis of minerals and heavy metals in some spices collected from local market,
IOSR Journal of Pharmacy and
Biological Sciences, 8(2): 40-43
Institute of Medicine, 2001, Dietary Reference Intakes for Vitamin A, Vitamin K, Arsenic, Boron, Chromium, Copper, Iodine, Iron, Manganese, Molybdenum,
Nickel, Silicon, Vanadium, and Zinc, Washington, DC: The National Academies Press
