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Vol. 30 No. 7 (2018): Vol 30 Issue 7

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Determination of Trace Element Contents of Some Spice Samples by Using FAAS

https://doi.org/10.14233/ajchem.2018.21236
Fevzi Kiliçel
Department of Chemistry, Kamil Özdag Science Faculty, Karamanoglu Mehmetbey University, 70100 Karaman, Turkey
Hacer Sibel Karapinar
Department of Chemistry, Kamil Özdag Science Faculty, Karamanoglu Mehmetbey University, 70100 Karaman, Turkey

Corresponding Author(s) : Fevzi Kiliçel

fevzi@kmu.edu.tr

Asian Journal of Chemistry, Vol. 30 No. 7 (2018): Vol 30 Issue 7

Abstract

This study purposed to analyze the concentrations of 10 trace elements in aromatic spices (cinnamon, cumin, ginger, black pepper, red pepper and powdered pepper) by flame atomic absorption spectrometry (FAAS), after wet burning method. The analytical method was validated by linearity, detection limits, accuracy and recovery experiments values in all cases. The concentration of trace elements were measured in the range of 17.13–28.62, 3.09–8.57, 122.9–482.0, 492–999 and 28490–69630 mg kg-1 in order of zinc, copper, manganese, magnesium and calcium ions. As the toxic elemental contents were measured in the range of 1.61–14.06, 16.83–23.43, 27.03–56.07, 6.15–15.79 and 702–991 mg kg-1 in order of cobalt, lead, nickel, chromium and iron. The results were compared with the literature values. Pb, Ni, Fe and Cr elements are above the permissible limits and other elements are found to be at standard levels.

Keywords

Spice samples Trace elements Flame atomic absorption spectrometry Method validation Turkey
Kiliçel, F., & Karapinar, H. S. (2018). Determination of Trace Element Contents of Some Spice Samples by Using FAAS. Asian Journal of Chemistry, 30(7), 1551–1558. https://doi.org/10.14233/ajchem.2018.21236
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