Determination of Aflatoxin and Heavy Metal Levels in Some Spices Sold as Unpackaged in Van Province and Health Risks Assessment of Heavy Metals

Abstract

Aim: This study aimed to determine the aflatoxin and heavy metal levels in the samples of unpackaged red pepper, black pepper and cumin sold in Van and to estimate the health risks of heavy metals. Materials and Methods: In 60 samples (20 of each spice sample) obtained from herbal shops and markets, aflatoxin analysis was done with HPLC device and heavy metal analysis was done with ICP-MS device. Results: Although AFG1 and AFG2 were not detected in all spice samples, AFB1 and AFB2 were not detected in all cumin samples, AFB1 was detected in all red pepper samples and only one black pepper samples, and AFB2 in 18 red pepper samples. As a result of heavy metal analysis, the average concentration of Ni, Cd, Pb and Al were 5.08, 0.35, 2.47, 392.45 ppm in black pepper, 9.12, 0.20, 1.40, 514.4 ppm in cumin and 8.95, 0.06, 0.11, 33.75 ppm in red pepper, respectively. Arsenic was detected only in cumin and its average concentration was 0.06 ppm. Conclusion: In 90% (18 samples) of red pepper samples, AFB1 was detected above the permisisble limit value in Turkish food codex. The Cd level in black pepper samples and Ni levels in all spice samples determined in this study were above the limit values. According to daily intake tolerance limits, although Ni, As, and Cd levels in spices do not pose any risk, Al in all spice samples and Pb levels in black pepper samples are above the daily intake tolerance limits. Spice samples do not pose risk of non-carcinogenic effects, as THQ exposure values are less than 1.