| Literature DB >> 31923867 |
Angela Giorgia Potortì1, Giuseppe Daniel Bua1, Vincenzo Lo Turco2, Asma Ben Tekaya3, Asma Beltifa3, Hedi Ben Mansour3, Giacomo Dugo1, Giuseppa Di Bella1.
Abstract
Element contents in different types of spices and aromatic herbs collected from Italy and Tunisia were evaluated. The aim was to evaluate: the possible differences and/or similarities among the analyzed samples; if it is possible related the samples to their geographical origins; the nutritional quality and the potential health risks. Potassium, Ca, Mg and Ni were low in laurel and rosemary; mint and thyme showed the highest Na and the lowest Se contents; arsenic and Cd levels were found highest in verbena which had also the lowest Hg content; lastly, black pepper had the highest Mn and the lowest Pb contents. Instead discrimination between Italian and Tunisian samples for each spices and aromatic herbs under analysis was achieved by PCA. Essential elements intake through samples was small. Levels of Pb in some samples exceed the maximum allowable level, but any safety risk for consumers is excluded.Entities:
Keywords: Aromatic herbs; Dietary exposure; Geographical origin; Inorganic elements; Multivariate statistics; Spices
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Year: 2019 PMID： 31923867 DOI： 10.1016/j.foodchem.2019.126094
Source DB: PubMed Journal: Food Chem ISSN： 0308-8146 Impact factor: 7.514