Abstract
In this study, total concentrations of seventeen chemical elements (Al, As, Br, Ca, Cd, Cl, Co, Cr, Fe, K, Mn, Na, Ni, Pb, Sc, V and Zn) in Bangladeshi common spices were determined using instrumental neutron activation analysis and atomic absorption spectrometry techniques. This study indicates that spices are a good source of a combination of Ca, Fe, K, Mn, Na and Zn minerals. The concentrations of the elements As, Cd, Cr and Pb in some spices were higher than WHO and FAO permissible levels. However, health risks associated with these elements evaluated by dietary intake, target hazard quotient and target carcinogenic risk indices indicate that people would experience no potential risks due to consumption of the spices.
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