Abstract
SummaryThe levels of essential (Ca, Mg, Fe, Zn, Cu, Co, Cr, Mn and Ni) and non-essential (Cd and Pb) metals were determined by flame atomic absorption spectrometry in samples of korarima (Aframomum corrorima) seeds and the corresponding soils collected from southern and southwestern Ethiopia. A wet digestion procedure involving the use of 3 mL of HNO3 (69-72%) and 1 mL of HClO4 (70%) were used to solubilize the metals from the korarima seed samples, and a modified aqua regia (HCl:HNO3) reagent with added hydrogen peroxide (6 mL of aqua regia and 1.5 mL of H2O2) was used for the soil samples. The levels of the nutrients in the korarima seed samples were in the following ranges: Ca (1794-2181); Mg (1626-2067); Mn (141-180); Fe (37-46); Zn (12-18); Ni (6.6-8.5); Cu (5.8-8.3); Cr (3.8-5.8) and Co (2.0-2.3) in µg g–1, respectively. The concentration of non-essential cadmium was in the range from 0.9-1 µg g–1 while that of lead was below the detection limit of the method. There was good correlation between the levels of some metals (Ni, Fe, Cd, Ca, Cu, Mg) in the korarima seeds and soil samples but poor correlation between other metals (Cr, Zn, Mn, Co).
Highlights
Spices and herbs are used throughout the world to season food products and create the unique characteristic flavours of the different cuisines
The korarima seed and soil samples were analysed for essential (Ca, Mg, Fe, Cu, Mn, Zn, Cr and Co) and non-essential (Cd and Pb) metals using Flame atomic absorption spectrometry (FAAS)
The study indicated the presence of essential metals (Ca, Mg, Fe, Zn, Cu, Co, Cr, Mn, Ni) and one non-essential metal (Cd) in the korarima seed and soil samples
Summary
Spices and herbs are used throughout the world to season food products and create the unique characteristic flavours of the different cuisines. The delightful flavour and pungency of spices makes them indispensable in the preparation of palatable dishes. They are reputed to possess several medicinal and pharmacological properties and find their place in the preparation of a number of medicines (RISCH, 1997; LEISTRITZ, 1997). A spice is a dried seed, fruit, root, bark or vegetable substance, primarily used as ingredients for flavouring, colouring or preserving food. They impart aroma, colour and taste to food preparations and sometimes mask undesirable odours. Their aroma results from complex mixtures of volatile compounds, e.g. monoterpenes and sesquiterpenes and their oxygenated derivatives, which usually occur in low concentrations (UMAR; SALIHU, 2014; DIAZMAROTO et al, 2002; ETONIHU et al, 2013)
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