Biological Evidence 2018, Vol.8, No.2, 6-20
6
Research Article Open Access
Level and Health Risk Assessment of Heavy Metals in Selected Seasonings and
Culinary Condiments Used in Nigeria
Ayobami O. Aigberua
1
, Sylvester Chibueze Izah
2
, Isaac Udo Isaac
3
1 Department of Chemical Sciences, Faculty of Science, Niger Delta University, Wilberforce Island, Bayelsa State, Nigeria
2 Department of Biological Sciences, Faculty of Science, Niger Delta University, Wilberforce Island, Bayelsa State, Nigeria
3 Department of Chemistry, Faculty of Science, Federal University of Otuoke, Bayelsa State, Nigeria
Corresponding author email:
Biological Evidence, 2018, Vol.8, No.2 doi:
10.5376/be.2018.08.0002
Received: 29 Mar., 2018
Accepted: 03 May, 2018
Published: 11 May, 2018
Copyright © 2018
Aigberua et al., This is an open access article published under the terms of the Creative Commons Attribution License, which permits
unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Preferred citation for this article:
Aigberua A.O., Izah S.C., and Isaac I.U., 2018, Level and health risk assessment of heavy metals in selected seasonings and culinary condiments used in
Nigeria, Biological Evidence, 8(2): 6-20 (doi:
10.5376/be.2018.08.0002
)
Abstract
Eight trace metals (Mn, Cd, Co, Zn, Cu, Pb, Cr and Ni) were analyzed in selected brands of seasonings and culinary
condiments used for cooking in Nigeria with a view of determining the potential health risk index with regard to dietary intake and
total hazard quotients. The samples were processed, digested and analyzed using flame atomic absorption spectrophotometer. The
values of trace metals in the seasoning and culinary condiments were 0.11 – 1.52 mg/kg Cr, 0.76 – 3.56mg/kg Pb, 0.04 – 0.84mg/kg
Cd, 0.52 – 2.87 mg/kg Ni, 0.06 – 2.60 mg/kg Cu, 0.27 – 7.86 mg/kg Zn, 0.68 – 56.64mg/kg Mn and 0.08 – 2.18mg/kg Co. The
concentration of most 50% of the metals viz: Co, Zn, Cu and Ni were below the limit specified by Food and Agricultural
Organization/World Health Organization for food additives such as spices. The estimated daily intake values of the metals were less
than the tolerable intake limits previously specified by various agencies including Institute of Medicine, Food and Agricultural
Organization/World Health Organization and European Food Safety Authority. In the four category of age grade, target hazard
quotients (THQs) were <1 indicating no health risk concern for Zn, Cr and Pb; few of the samples had THQ >1 for Mn and Cu;
majority of the samples also had THQ >1 with regard to Co and Cd; and school children and infants were at health concern for Ni
from the consumption of the seasonings and culinary condiments. The summation of the THQ value of the metals were high,
suggesting possible health concern for the consumers of this products on daily basis over a prolong period of time.
Keywords
Dietary intakes; Food seasonings; Nigeria; Target hazard quotient; Trace metals
Background
Studies have variously shown that food is a major fundamental substance needed for growth of living organisms,
development and effective functions of the various systems (Iweala et al., 2014; Izah et al., 2015a; 2016a; Izah et
al., 2017a). Vitamins and minerals are some of the vital resources derived from food (Izah et al., 2017a). Authors
have reported that food resources are classified based on their readiness for consumption i.e. ready to eat and food
that requires processing before consumption (Izah et al., 2015b; 2017a).
Seasoning, spices and flavoring/culinary condiments are some resources used to improve the quality of food with
regard to taste, fragrance/aroma, nutrition etc. Several foods are prepared with spices (Aigberua et al., 2018).
Muhammad et al. (2011) described spices as vegetables materials of exotic and/ or native species with aromatic
and hot piquant tastes used to add flavor to food. The authors further described seasoning as substances added to
food to improve flavor, and they included salt, peppers and other spices. In recent times, the use of seasonings in
food has increased especially in developing country like Nigeria. Seasonings used in food have the potential to
replace notable item such as table salt in food. Furthermore, Etonihu et al. (2013) described condiments as food
substances containing one or more extracts which are added to food to enhance flavor and it can either be
compound (viz: chilli sauce, chutney, prepared mustard, meat sauce, mint sauce etc) or simple (viz: onion, garlic
celery salts).
Seasonings have been widely applied in wide number of dishes including stew, jollof rice, soup etc made in
commercial (restaurants, fast food outlets, and catering services) and home kitchen. Some notable seasonings
commonly used include dried thyme, powdered curry, bouillon cubes, mixed spices, natural unprocessed spices i.e
