Abstract
We determined the presence of chromium in a total of 72 samples of 17 different spices and aromatic herbs. Electrothermal atomization atomic absorption spectrometry (ETA-AAS) was used to determine Cr content in the samples mineralized with HNO 3 and V 2O 5. The analytical characteristics of the proposed method were tested, and the accuracy and precision was also verified against an NBS-certified reference material. Chromium concentrations ranged from not detectable to 1.42 μg/g (dry wt.) and Cr presence was detected in 95% of samples. Spices and aromatic herbs are widely consumed in the Spanish diet and in the Mediterranean diet, in general.
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