Abstract
Hazardous (heavy) metals are widely spreaded in our environment, which is endangered by these hazardous metals that infiltrate water, air, soil, plants and subsequently in the food chain. This has a major impact on human health and animal health, because these metals can cause serious health problems. For this reason, it is very important to control the occurrence of heavy metals in the environment, water, air and soil, and then eliminate them to the permissible limit values. Spices have been used in the past as natural flavors, used to highlight or create flavor. Nowadays, spices are commonly found in different trade chains and different brands. Consumer information is a very important decision-making factor when purchasing, but there are not always, on the packaging, all the information on harmful substances. For this reason, it is important to clarify the content of the risk metals, as it can prevent health problems and difficulties, and consumers can choose a healthy food (spice). Regarding this fact, the aim of this study was to closely determine the amount of hazardous (heavy) metals in selected kinds of spices (basil, black pepper, marjoram, sweet red paprika) that can cause serious health issues, if the limited levels of these heavy metals described in the Codex Alimentarius of Slovak republic are overstepped. The analyzed spices were purchased from three local markets. The amount of lead (5.59 mg.kg-1) and cadmium (1.38 mg.kg-1) were exceeding the highest acceptable limits stated in the Codex Alimentarius SR (Cd 0,50 mg.kg-1, Pb 5 mg.kg-1) in all three samples of basil. The content of cuprum and zinc was under the highest acceptable limits stated in the Codex Alimentarius of the Slovak Republic. According to these findings, we would recommend more inspections focused on the level of heavy metals in spices.
Highlights
The spices are obtained from spice plants
The following graphs show the content of the risk metals in selected types of spices, obtained from markets A, B and C, and their comparison with the Codex Alimentarius (CA) of the Slovak Republic
Results are shown in figures 17, which indicated the average values of each element and limit value according to Codex Alimentarius
Summary
The spices are obtained from spice plants. They are used as a whole spice plants or just a part of the root plant like underground or aboveground. Numerous studies have documented antioxidant, anti-inflammatory and immunomodulatory effects of species that may be associated with the prevention and treatment of some diseases (Zheng et al, 2016) In folk medicine, they were used for a number of biologically active substances and beneficial effects on health, for example, some antioxidants from species, such as curcumin from curcumin, eugenol from cloves and capsaicin from paprika (Srinivasan, 2014). They were used for a number of biologically active substances and beneficial effects on health, for example, some antioxidants from species, such as curcumin from curcumin, eugenol from cloves and capsaicin from paprika (Srinivasan, 2014) It has been experimentally proven the management of cellular oxidative stress based on antioxidant properties and their ability to block the production of reactive oxygen species and interference with signaling pathways (Rubio et al, 2013). Piperine is in principle a bioactive compound, which has been reported to have anti-carcinogenic, antiasthmatic, antimicrobial, anti-inflammatory and anti-viral effects (Meghwal and Goswami, 2013)
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