Spice Samples Research Articles

Monte Carlo simulations of radiological cancer risks associated with naturally occurring radionuclides in local and imported spices from Delta and Ogun States, Nigeria

ABSTRACT Naturally occurring radionuclides in soil, water, and plants, including spices, pose potential health risks. Given the widespread use of spices in culinary practices, it is crucial to assess the potential health risks associated with their natural radionuclides content. This study determines the activity concentrations of natural radionuclides in locally processed and imported spices from markets in Delta and Ogun States, Nigeria, using gamma spectrometry. Monte Carlo simulations estimated the probabilistic distribution of cancer risk over a lifetime of exposure. The results revealed significant variability in the activity concentrations of 40K, 226Ra, and 232Th among the spice samples. The mean committed effective doses due to ingestion were 10.56 µSv/y, 9.82 µSv/y, and 6.87 µSv/y for locally produced and imported spices, respectively. Both deterministic and probabilistic analyses show that the cancer risk values fall within the acceptable range of 10-6 to 10-4, indicating minimal risk from ingestion of natural radionuclides in spices.

Risk characterization for aflatoxin B1 in spices in Tabriz, Iran

Spices, as a type of natural food, are highly important in people’s dietary baskets. This study aimed to determine the level of aflatoxin B1 in spices distributed in Tabriz city and to estimate the deterministic risk of dietary exposure to aflatoxin B1 in certain spices using margin of exposure (MOE) and cancer risk approaches. For this purpose, 75 spice samples, including red pepper, black pepper, and turmeric (25 samples each), were randomly collected from spice distribution centers in Tabriz city from March to June 2023. The level of aflatoxin B1 was determined by high-performance liquid chromatography (HPLC). Red pepper and black pepper had the highest levels of aflatoxin B1 (5.13 ± 1.98 and 5.12 ± 2.12μg/kg, respectively), while turmeric had the lowest (3.27 ± 1.45μg/kg) (P <0.05). The average MOE was estimated to range from 728 to 1142 for residents of Tabriz based on their spice consumption (0.0075kg/person/day). Less than 10-4 cases per 100,000 people are at risk for cancer. Overall, according to the MOE, the results indicate aflatoxin health risks for the consumption of distributed spices in Tabriz city. Furthermore, continuous monitoring and periodic assessments are essential to ensure the safety of spice consumption.

Development and validation of extraction and clean-up procedures for UPLC-MS/MS analysis of aflatoxins in spices.

UPLC-MS/MS analytical conditions for the analysis of aflatoxins in spices were optimized and validated in this study. Liquid-liquid partition-based protocols for the cleaning up of extracts using common organic solvents such as acetonitrile, hexane, and ethyl acetate were developed and validated. The developed liquid-liquid partition methods were compared with immuno-affinity column and QuEChERS clean-up methods for the UPLC-MS/MS analysis of aflatoxins in 8 spices. The reduction of lipophilic components using the partition with hexane is particularly useful in spices like red pepper that have higher levels of fatty acids, carotenoids, sterols, triterpenoids, etc. The subsequent partitioning with ethyl acetate considerably reduced the matrix interference from the polar components and increased the sensitivity. The cleaning up of spice extracts using liquid-liquid partition techniques resulted in limits of quantification (LOQ) of 2-5 µgL-1 in UPLC-MS/MS analysis. Trueness, repeatability, and reproducibility of the methods were in acceptable ranges. The accuracy of the developed methods was further verified by analyzing aflatoxins in naturally incurred samples of spices and comparing the results with those obtained from the immuno-affinity column cleanup-HPLC-FD method.

Non-carcinogenic and carcinogenic health risk assessment of pesticides and metals in spice samples from Iran

The extensive use of pesticides in agricultural practices along with metal contaminations has led to a global health concern. In this study, levels of 22 pesticides and 6 metals in 138 packaged and unpackaged spice samples (turmeric, black pepper, red pepper, cinnamon, ginger, and garlic powder spice) were determined and the risk of oral exposure to this mixture was assessed for Iranian consumers. Pesticides and metals mean levels differed between packaged and unpackaged samples. In both packaged and unpackaged samples, fenitrothion was the most frequently found pesticide. The greatest total mean concentration of metals was observed in unpackaged red and black peppers and in packaged turmeric ones. Mean percentages of recoveries for pesticides were 92.5–99.5 % (associated relative standard deviation (RSD) ≤7.1 % and limits of detection and quantification (LOD and LOQ, respectively) respectively 0.0001–0.0032 and 0.0003–0.01 mg/kg). Mean percentages of recoveries for metals ranged were 91.5–98.5 % (associated RSD ≤7.4 % and LODs and LOQs respectively 0.001–0.003 and 0.003–0.021 mg/kg). Total hazard index (HI) for pesticides in both packaged and unpackaged spices at the 50th, 80th, and 95th centiles was 0.0017, 0.0026, and 0.0032, respectively, reflecting di minimis risk. For the non-carcinogenic metals, the HI values in unpackaged spices at these centiles were 0.0058, 0.0074, and 0.0118, respectively, while for packaged spices were 0.0018, 0.0023. and 0.0038, respectively. For carcinogenic metals, incremental lifetime cancer risks (ILCRs) were <10−6 at these centiles, representing no health risk under both scenarios. In conclusion, no risk of carcinogenicity or non- carcinogenicity was found.

Determination Of Aflatoxin in Various Spices Samples and Its Detoxification Using Black Seed Oil: A Biological Approach

Aflatoxins are poisonous compounds generated by specific fungal species that are naturally occurring everywhere and are essentially inevitable. They can seriously endanger human health by contaminating food crops. Aflatoxin contamination of spices is a serious worldwide problem that affects trade and they are cited as the first significant risk in border rejection. Objectives: The objectives of this study were to ascertain the aflatoxin content of different spices samples and to use varying concentrations of black seed oil to detoxify positive samples. Methods: Thin Layer Chromatography (TLC) was used to determine the aflatoxins in various spices and contaminated sample were detoxified by black seed oil. Results: From this study aflatoxins were detected in 70% and 30% spices samples have no aflatoxin. Among contaminated samples 43% had aflatoxins beyond the permissible limits whereas 57% had the aflatoxins below the permissible limits. The positive samples were alleviated by biological method i.e. black seed oil (1-10%) which detoxified aflatoxin in fennel 49.52 ± 1.50 – 92.50 ± 1.94% and detoxification level was found in cumin seed 55.37 ± 1.52 – 87.32 ± 1.83 while in fenugreek it was ranging from 50.20 ± 1.50 – 82.37 ± 1.75. Conclusions: This study showed that black seed lowered aflatoxin levels in some spices.

A metagenomic assessment of bacterial community in spices sold open-air markets in Saint-Louis, Senegal

Natural spices play an essential role in human nutrition and well-being. However, their processing on different scales can expose them to potential sources of contamination. This study aimed to describe the bacterial community genomic footprint in spices sold in Senegal. Spice samples were collected in August 2022 in Saint-Louis, Senegal. The genomic region coding bacterial 16S rRNA was then amplified and sequenced using Oxford Nanopore Technology (ONT). Sequencing was carried out on two batches of samples, one containing part of the “Local Spices or Herbs” (n = 10), and the other, a mixture of 7 spices, Curcuma, Thyme and the other part of the “Local Spices or Herbs” (n = 39). Results showed high bacterial diversity and the predominance of Escherichia coli and Salmonella enterica in samples, with total reads of 65,744 and 165,325 for the two batches, respectively. The sample category “Homemade mixture of food condiments “, which includes all “Local Spices or Herbs” samples, showed remarkable bacterial diversity. These were followed by Curcuma, a blend of 7 spices and thyme. Also, the different categories of spices studied show similarities in their bacterial composition. These results highlight the microbial community’s highly diverse genomic profile, including pathogenic bacteria, in spice samples.

Bioaccumulation of heavy metals, assessment of carcinogenic and non-carcinogenic health risk in various spices

Spices consumption is the main pathway for human exposure to certain environmental pollutants. This study was aimed to evaluate the concentration of heavy metals such as cadmium (Cd), chromium (Cr), copper (Cu), iron (Fe), manganes (Mn), lead (Pb) and zinc (Zn) in different parts of various spices samples in Arba Minch Ethiopia. The average levels of metals in white cumin, fenugreek, black cumin, turmeric, basil, cardamom, and coriander were varied in the range 0.35–1.8, 1.02–11.96, 1.69–32.19, 20.74–38.98, 7.38–26.01, 2.96–9.57 and 5.38–44.63 mg/kg for Cd, Cr, Cu, Fe, Mn, Pb and Zn, respectively. Principal component analysis (PCA) showed that the robust linkage between Zn, Cr, and Mn in PC1, Cu and Pb in PC2, and Cd and Fe in PC3 comprising 39.10 %, 25.72 % and 18.57 % of the total variance, respectively. The average daily intake values were calculated in the range 5.22 × 10–5–2.69 × 10–4, 1.52 × 10–4–1.78 × 10–3, 2.53 × 10–4–4.81 × 10–3, 3.09 × 10–3–5.82 × 10–3, 1.1 × 10–3–3.88 × 10–3, 4.42 × 10–4–1.43 × 10–3, and 8.18 × 10–4–6.66 × 10–3, for Cd, Cr, Cu, Fe, Mn, Pb and Zn, respectively. The target hazard quotient (THQ) and hazard index (except in white cumin and fenugreek) for heavy metals in various spices were lower than the acceptable limit of unity (THQ and HI <1). The carcinogenic risk values were in the acceptable threshold limit (1 × 10–6–1 × 10–4), indicating that consuming different spices in the studied area will not pose a potential health risk to human health.

Comparative studies of antioxidant activity and profile of some spices

Compounds that prevent or slow down the oxidation of lipids or other molecules like free radicals are known as antioxidants. The Study evaluated the antioxidant capacity, hydrogen peroxide scavenging capacity, and total flavonoid and phenol contents of six spices. Dried samples of spices were extracted in distilled water and analyzed using spectrophotometric and titrimetric methods. TAC results ranged from 232.79 - 64.32 mg/100g, with clove and black cardamom exhibiting the highest and lowest antioxidant activity respectively. The H2O2 scavenging activities result had clove and rosemary with the highest scavenging activity. Rosemary had the highest total phenol (5060 mg/100g) and flavonoid (1339 mg/100g) contents while black cardamom had the lowest values in both. Spices could be substituted for synthetic antioxidants in the food industry and as dietary sources of natural antioxidants.

Synthesis and characterization of Novel Igepal Co-520 surfactant coated Fe3O4 Nanoparticles: An evaluation of Vanadium enrichment in spice samples

In this study, novel Fe3O4 nanoparticles coated with surfactant Igepal Co-520 (polyoxyethylene (5) nonylphenylether) as adsorbent were synthesized, and total vanadium recovery was performed by magnetic solid phase extraction (MSPE) method. Fe3O4 nanoparticles coated with Igepal Co-520 were employed in the investigation of vanadium enrichment. The synthesized nanoparticles were characterized by Field Emission Scanning Electron Microscope (FESEM), Energy Dispersive X-Ray Analysis (EDX), X-Ray Diffraction Analysis (XRD), Fourier Transform Infrared Spectroscopy (FT-IR), and Thermogravimetric Analysis (TGA), and total vanadium concentration was determined by Inductively Coupled Plasma Optical Emission Spectrometry (ICP-OES). The corresponding values for the pH, adsorbent amount, and contact time were 3, 5 mg, and 120 min. Total vanadium was recovered from an aqueous solution under the optimum conditions. Langmuir and Freundlich adsorption isotherms, pseudo-first and pseudo-second order adsorption kinetics, foreign ion studies, desorption, and analytical value studies were performed. In isotherm studies, the effect on adsorption was examined by varying the vanadium concentration between 1 mg/L and 100 mg/L. The Langmuir model (R2>0.99) seems to be more compatible with vanadium adsorption than the Freundlich model (R2<0.87). Pseudo−first-order and pseudo-second-order equations were used to evaluate adsorption kinetic models. It has been observed that the pseudo-quadratic equation (R2>0.89) was more suitable for modeling than the pseudo-first-order equation (R2<0.56). The analytical performance parameters of the method were calculated as enrichment factor (EF) 114, the limit of detection (LOD) 8.3 µg/L, the limit of quantification (LOQ) 28.3 µg/L, and relative standard deviation (RSD) 1.20 %. At various molarities, the effects of acidic (HCl) and basic (NaOH) agents on the desorption of total vanadium ions adsorbed on the magnetic Fe3O4 surface were examined and compared. It was observed that the maximum recovery (100 %) was obtained using HCl as the desorption agent. The total vanadium concentration in spice samples was measured in an actual sample analysis. All the results demonstrate that the Fe3O4@Igepal Co-520 was successfully synthesized and has the potential to be a useful tool for heavy metal recovery.

Study on Ways to Improve the Quality of Black Goat Meat Jerky and Reduce Goaty Flavor through Various Spices.

In this study, we analyzed the physicochemical and sensory properties of black goat jerky marinated with various spices (non-spice, control; rosemary, RO; basil, BA; ginger, GI; turmeric, TU; and garlic, GA). The physicochemical properties of black goat jerky analyzed were pH, water holding capacity, color, cooking yield, shear force, and fatty acid composition. The sensory characteristics were analyzed through the aroma profile (electronic nose), taste profile (electronic tongue), and sensory evaluation. The pH and water holding capacity of the GI showed higher values than the other samples. GI and GA showed similar values of CIE L* and CIE a* to that of the control. The shear force of the GI and TU was significantly lower than that of other samples (p<0.05). Regarding fatty acid composition, GI showed high unsaturated and low saturated fatty acid contents compared with that of the other samples except for RO (p<0.05). In the aroma profile, the peak area of hexanal, which is responsible for a faintly rancid odor, was lower in all treatment groups than in the control. In the taste profile, the umami of spice samples was higher than that of the control, and among the samples, GI had the highest score. In the sensory evaluation, the GI sample showed significantly higher scores than the control in terms of flavor, aroma, goaty flavor, and overall acceptability (p<0.05). Therefore, marinating black goat jerky with ginger powder enhanced the overall flavor and reduced the goat odor.

FT-IR Characterization and Determination of Mycotoxins (Aflatoxins) (AF’s) from Branded &amp; Unbranded Mixed Spice Samples

Background: The global spice market is essential to food industry and public health due to the widespread use of spices as flavor enhancers, preservatives, and medicinal components. However, the quality of spices can be compromised by the presence of mycotoxins, specifically aflatoxins, which pose significant health risks. Ensuring the quality and safety of spices, both branded and unbranded, is of paramount concern, especially in regions with high humidity and temperature that can facilitate fungal growth and mycotoxin production. Objective: This study aimed to assess the quality of branded and unbranded spice samples from Sindh, Pakistan, by determining their ash content, moisture level, oil composition, and mycotoxin (aflatoxin) content to ensure their suitability for consumption and adherence to food safety standards. Methods: A total of ten spice samples (five branded and five unbranded) were collected from different cities in Sindh province, Pakistan. Ash content was measured by high-temperature oxidation, while moisture content was quantified through oven drying. Oil was extracted using a Soxhlet apparatus, and its quality parameters, including free fatty acid (FFA), peroxide, iodine, and saponification values, were determined using standard AOCS methods. Aflatoxins were quantified by employing an official AOAC method. Additionally, FT-IR spectroscopy was utilized for qualitative analysis of the spice oils. Results: The ash content varied widely, with the highest in unbranded samples at 18.33% and the lowest in branded at 5.67%. Moisture content across all samples was within the safe limit of 5-10%, with the highest at 4.46% and the lowest at 2.22%. The oil content ranged from 5.96% to 14.56%, with unbranded samples showing higher values. FFA values exceeded the standard 0.1% in all samples, indicating a potential quality concern. Peroxide values were higher than the standard 2 meq/mol in most samples, raising concerns about oxidative stability. Aflatoxin levels were within the EU regulatory limits, suggesting acceptable levels for consumption. FT-IR analysis corroborated these findings, revealing no significant differences in the spectral profiles between branded and unbranded samples. Conclusion: The study concluded that while moisture content and aflatoxin levels in the spice samples complied with safety standards, there were notable concerns regarding the ash content, oil quality, and peroxide values. These findings highlight the necessity for regular quality control measures and adherence to food safety regulations to ensure the safety of spice consumption.

Reductions in spice lead levels in the republic of Georgia: 2020–2022

Spice adulteration using yellow lead chromate-based pigments has been documented as a growing global health concern. Spices from the Republic of Georgia with extremely high levels of lead, up to an order of magnitude higher than any other spices worldwide, have been implicated as sources of child lead poisoning. The objectives of this study were to 1) evaluate lead concentrations in spices sampled across the country of Georgia between 2020 and 2022, and 2) assess factors associated with spice adulteration, specifically the role of spice quality and regulatory enforcement. Spice samples were collected from 29 cities nationwide. The most populous cities were selected in each administrative region as well as those of importance to the spice supply chain. Sampling was carried out at the largest spice bazaars in each city. The regions of Adjara and Imereti were the focus of qualitative interviews conducted in 2021 with key businesspeople selling spices with very high and low levels of lead. The same cities and bazaars were visited at each of three sampling periods between 2020 and 2022. In total, 765 spice samples were collected. Lead concentrations in spices decreased over time, with a maximum of 14,233 μg/g in 2020 down to 36 μg/g in the final sampling round of 2022. A logistic regression determined that sampling round, region and spice type were associated with elevated lead in samples. Samples from Adjara and those containing marigold had the highest lead levels. Interviews with eighteen prominent spice vendors revealed difficulties sourcing sufficient quantities of high quality, brightly colored marigold, and concerns about adulteration. Interviews with two authorities from the National Food Authority highlighted the increased attention on regulating lead in spices since 2018. Continued monitoring and periodic regulatory enforcement may adequately disincentivize further adulteration with lead chromate in the spice industry in Georgia.

Utilizing a Metal Inlet Coiled with Copper Wire as the Ion Source for Ambient Ionization Mass Spectrometry.

In ambient ionization mass spectrometry (MS), a customized metal inlet is typically adapted to the orifice of the mass spectrometer for ease of introduction of the sample. We herein explore that the metal inlet coiled with a copper wire (∼50 μm) can be directly used as an ion source to induce corona discharge-like processes for ionization of analytes in the gas phase. When the metal inlet is subjected to a high voltage in the mass spectrometer, the electric field provided by the mass spectrometer enables the generation of corona discharge to ionize volatile/semivolatile analytes derived from the sample in the condensed phase. The limit of detection for azulene derived from the aqueous sample was as low as ∼1 pM. Moreover, we also demonstrated the feasibility of coupling ultraviolet-visible absorption spectroscopy with MS by using the metal inlet coiled with a thin copper wire as the interface. Integration of these two techniques enables the simultaneous acquisition of spectra from both instruments for quantitative and qualitative analysis of the sample. Furthermore, we showed that polar and nonpolar analytes in a mixture can be acquired in the same mass spectrum by simply depositing a sample droplet (∼20 μL) on a dielectric substrate near the copper wire-coiled metal inlet of the mass spectrometer. The ionization processes involved both electrospray ionization and corona discharge. To demonstrate the applicability of our method for detecting nonpolar and polar analytes in complex samples, we spiked a nonpolar analyte, benzo[a]pyrene, to a spice sample and successfully detected analytes with different polarities using our approach.

Monitoring of Aflatoxins B1, G1, B2, and G2 in Spices from Riyadh Markets by Liquid Chromatography Coupled to Tandem Mass Spectrometry.

A total of 1053 samples of spices were collected from Riyadh markets during 2022. The contamination with aflatoxins (AF) B1 (AFB1), B2 (AFB2), G1 (AFG1), and G2 (AFG2) was determined via liquid chromatography coupled to tandem mass spectrometry. AF extraction from spices was performed using an acetonitrile-formic acid mixture. The results obtained show that the highest value for AFB1 (3.865 μg/kg) was detected in the bay leaf sample, while the highest value for AFB2 (3.461 μg/kg) was found in red chili powder. The values of AFG1 and AFG2 did not exceed 2.59 μg/kg. The AF analysis shows that 24 out of 1053 samples (2.3%) contained one or more of these AFs. The highest percentage of contaminated samples was detected in black pepper. AFB1 was found in 21 samples of six types of spices, while AFG2 was detected in eight samples of four types of spices. Also, none of the samples exceeded the Saudi Food and Drug Authority and EU limits of 10 μg/kg. The present research is not a comprehensive study; however, it provides valuable information on AFB1, AFB2, AFG1, and AFG2 levels in the Kingdom of Saudi Arabia spices.

Effect of gamma radiation on fungal load decontamination of marketed spices

In this study, the effects of gamma radiation on the decontamination of fungus, physicochemi-cal properties, and molecular analysis of Aspergillus spp. of common spices for storage were evaluated. After being irradiated with gamma doses of 0, 2, 4, and 6 kGy and sealed in glass vials, the spices were stored at room temperature for 180 days. Among the tested spice samples, chili, turmeric, and black pepper powder showed the highest presence of fungal contamination compared to cumin, coriander, garlic, and ginger samples. Microscopy was used to identify a total of 48 isolates, of which 11 were Mucor, 25 were Penicillium, and 12 were Aspergillus. By polymerase chain reaction (PCR) amplification and sequencing of the internal transcribed spacer (ITS) region, a total of 12 Aspergillus genera were identified among them: 5 in black pepper and 7 in red chili. The gamma radiation also reduced the number of microbes compared to the control group. The best gamma radiation doses were found to kill the organ-isms in the studied spices. These were 6 kGy for red chili, 4 kGy for turmeric and black pepper, and 2 kGy for cumin, coriander, garlic, and ginger. Measurements of the physicochemical parameters were not significantly impacted by the 180-day exposure to gamma radiation; however, the number of fungi drastically decreased. Gamma radiation has been explored as an effective method for decontaminating spices, offering a promising solution for ensuring food safety and quality.

Phenolic content, antioxidant and antimicrobial activities evaluation and relationship of commercial spices in the lebanese market

Lebanese cuisine is renowned for its distinctive flavours and vibrant aromas. In Lebanese cuisine, spices are not just used for their flavour; they are also valued for their medicinal properties. This study consists of evaluating and comparing the total phenolic content and the antioxidant capacity of 21 samples of spices used in the Lebanese daily diet, such as cinnamon, allspice, coriander, cloves, etc. and the mixtures prepared in well-defined proportions. Several solvents were tested for the extraction of the phenolic compounds from spices, and the water and ethanol (v/v) mixture were retained for this study. Results showed that clove presented the highest polyphenol content (173.7 ± 2.98 mg Gallic Acid Equivalent (GAE)/g Dry Matter (DM)) and the highest antioxidant capacity by ABTS test (4875.68 ± 480.40 µmol trolox / g DM). and DPPH test (85.84 ± 0.5%). The examination of the results showed a positive significant correlation between the polyphenol contents and the antioxidant activity of the spices. The antimicrobial activity tested by the broth microdilution method was determined against Escherichia coli, Listeria monocytogenes, Staphylococcus aureus and Salmonella Enteritidis. The results showed high antimicrobial activity manifested by low value of minimum inhibitory concentration (MIC) (MIC < 2.4 µg/mL) for cinnamon, turmeric, white pepper, red pepper, allspice, clove and nutmeg. In conclusion, spices used in Lebanese cuisine, such as clove, cinnamon, allspice and spices, were rich in phenolic compounds and presented important potential health benefits.

Assessment of Heavy Metal Contents in Some Common Spices Available in the Local Market of North Shewa Zone, Oromia Regional State, Ethiopia.

The objective of this study was to determine the contents of heavy metals in some common spices commercially available in the North Shewa Zone, Oromia region, Ethiopia. Korarima seed (Aframomum corrorima), ginger rhizome (Zingiber officinale), red pepper fruit (Capsicum annum), and turmeric rhizome (Curcuma longa) samples were randomly collected from the Fiche open market. These spice samples were digested using a mixture of 3mL of HNO3 (69-72%) and 1mL of HClO4 (70%), where organic components are assumed to decompose into gaseous forms while other heavy metal elements are left in the solution. The contents of heavy metals (Fe, Zn, Cu, Cr, Mn, Ni, Cd, and Pb) in the spices were determined by inductively coupled plasma‒optical emission spectrometry (ICP‒OES). The results obtained showed that the concentrations of heavy metal in the korarima, red pepper, ginger, and turmeric samples in milligrammes per kilogramme of dry weight were in the range of Fe (38.7-98.9), Mn (10.5-257), Zn (7.30-29.2), Cu (1.70-6.50), Cr (5.40-9.70), Cd (1.50-2.90), Pb (14.5-28.4), and Ni (3.90-6.70). The heavy metal contents in korarima, red pepper, ginger, and turmeric samples were compared with the maximum values given by the World Health Organization (WHO). Accordingly, the Fe, Zn, Cu, Cr, Mn, and Ni values in the spice samples were found to be lower than the maximum limit of the WHO, while the levels of Pb and Cd in four spice samples and Mn (only in ginger) were higher than the WHO permissible limit. Thisstudyshowsthatthe consumption of korarima, red pepper, ginger, and turmeric may pose a serious health threat to consumers due to the high content of lead, cadmium, and manganese (only in ginger) in spices. Therefore, it is suggested that further study be conducted on spice samples based on the origin of cultivation to determine which hotspot is responsible for high levels of contamination of lead, cadmium, and manganese to protect consumers.

Evaluation of the bioactivities of turmeric spices of different origins

Our study aimed to compare the in vitro bioactivities of turmeric spice samples obtained from three different sources (India, Pakistan, and Indonesia). Our study involved the determination of total phenolic and flavonoid content, in vitro antioxidant activities, tyrosinase enzyme activity, and antimicrobial activity (Escherichia coli, Klebsiella pneumoniae, Staphylococcus aureus, and Candida albicans) analyses in three different spice samples. Each spice sample was dissolved in 250 mL of ethanol and stirred on a magnetic stirrer for 36 hours. After filtering out the solid parts, the residues were dissolved again in 250 mL of ethanol separately. This process was repeated three times. After the filtration steps, all filtrates were combined. The remaining solvents in the filtrate were evaporated using an evaporator. The residue of the extracts was placed in Eppendorf tubes and stored in a freezer until use. It has been determined that turmeric of Indian origin, with its high phenolic and flavonoid content, exhibits more potent antioxidant and antityrosinase effects than those from Indonesia and Pakistan. However, antimicrobial activity could not be detected within the studied concentration range of 10 µg/mL to 400 mg/mL.

Prevalence, Toxin Genes, and Antibiotic Resistance Profiles of Bacillus cereus Isolates from Spices in Antalya and Isparta Provinces in Türkiye.

Bacillus cereus is a pathogenic bacterium commonly found in nature and can produce toxins that cause food poisoning. This study aimed to detect the prevalence of B. cereus group bacteria in 50 unpackaged and 20 packaged spice samples frequently used as flavoring in Turkish cuisine, as well as investigate the presence of toxin genes and antibiotic resistance in the isolates. A total of 48 B. cereus group bacteria were isolated from 27 of 70 (38.57%) spice samples. The prevalence of B. cereus group bacteria in packaged (25%, 5/20) and unpackaged (44%, 22/50) spice samples did not differ significantly (P ˃ 0.05). All B. cereus group isolates were identified as B. cereus sensu stricto (B. cereus) using molecular methods. The hemolytic activity tests revealed that the most strains (44/48, 91.67%) are β-hemolytic. The distributions of toxin genes in isolates were investigated by PCR. It was determined that all isolates were identified to have 2-8 toxin genes, except B. cereus SBC3. The three most common toxin genes were found to be nheA (47/48, 97.92%), nheB (46/48, 95.83%), and entFM (46/48, 95.83%). All B. cereus isolates were susceptible to linezolid and vancomycin, while 35.42% (17/48) showed resistance to erythromycin. Multi-drug resistance (MDR) was detected in 8.3% (4/48) of B. cereus isolates, while 33.33% of the isolates showed multiple antibiotic resistance (MAR) index values higher than 0.2. The findings indicate that B. cereus may pose a health risk in packaged and unpackaged spices if present in high quantities. Therefore, the presence of B. cereus strains in both packaged and unpackaged spices should be monitored regarding consumer health and product safety.

A rapid method for the determination of alkenylbenzenes in spices by gas chromatography - high resolution mass spectrometry (GC-HRMS)

Alkenylbenzene is a group of natural toxins that can cause genetic damage and cancer in rodents. These toxins are found in high amounts in common spices such as pepper, basil, cinnamon, dill, and others. This study aimed to develop a method for measuring eight alkenylbenzenes (eugenol, methyl eugenol, acetyl eugenol, trans-isoeugenol, safrole, estragole, myristicin and trans-anethole) in various spices using gas chromatography high-resolution mass spectrometry (GC&amp;ndash;HRMS) with a simple ultrasonic vibration sample extraction method. The method was validated according to AOAC standards. The method had detection and quantification limits of 0.05 mg/kg and 0.15 mg/kg, respectively. The recovery ranged from 90.1% to 107% and the repeatability (RSD) ranged from 1.00% to 6.60% for all eight compounds, meeting the AOAC requirements. The analysis of 90 different dried and fresh spice samples revealed that eugenol (1.86&amp;ndash;3581 mg/kg), trans-anethole (0.89&amp;ndash;45.6 &amp;times; 103 mg/kg) and estragole (0.19-248 mg/kg) were the main alkenylbenzenes, while trans-isoeugenol (0.69&amp;ndash;7.86 mg/kg) and safrole (0.15&amp;ndash;0.42 mg/kg) were the minor ones.