Determination of Some Chemical Elements of Common Spices Used by Algerians and Possible Health Risk Assessment.

Spices in general owned a very important reputation in the herbal plantae Kingdom; they have been used for food flavoring, preservation, aroma, and coloring for more than 2000 years. Moreover, spices are classified as all natural, and for this reason, they attracted a large scale of consumers worldwide; however, since most of spices are consumed in their natural form (without grounded them), it is necessary to monitor their consumed quantities. Hence, the aim of this work was to quantify major and trace elements contained in some Algerian kitchen frequently used spices (Piper nigrum L., Nigella sativa L., and Pimpinella anisum L.). Spice materials were washed well then pass through an instrumental neutron activation analysis (INAA). Results revealed the existence of twenty-six elements among them: K, Ca, Fe, and Na which showed significant concentrations, consecutively, while Ce, Eu, Lu, Sm, and Tb were presented at low concentrations. Furthermore, these spices consumption assessment results were found to be well below the tolerance limits compared with the recommended values (RDA) suggested by the FAO association.