Health risk assessment of heavy metal concentration in spices obtained from markets: a case study in Bangladesh

Abstract

This study investigated the presence of heavy metals in commonly used spices in Bangladesh to evaluate potential health risks. A total of 27 spice samples (10 branded and 17 non-branded) of chili and turmeric were collected from different markets and analyzed using Inductively Coupled Plasma Mass-Spectrometry (ICP-MS). The concentration of heavy metal in the analyzed samples were estimated as As (0.05-0.12ppm), Se (0.04-0.09ppm), Pb (0.38-0.75ppm), Cd (0.06-0.14ppm), Cr (1.08-2.25ppm), Ni (0.38-.087ppm), Cu (2.08-8.30 ppm), Zn (16.05-39.24 ppm), Hg (0.02-0.19 ppm), Mn (15.95-50.52 ppm), Co (0.13–0.22 ppm), Fe (92.81-272.43 ppm), Al (57.53-618.87 ppm), Be (0.00-0.01 ppm). The analysis revealed that aluminum and iron concentrations were higher than other metals detected. Although most concentrations were within acceptable limits, the Total Target Hazard Quotient (TTHQ) values exceeded 1, indicating potential non-carcinogenic health risks to consumers. The findings highlight the need for continuous monitoring and stricter regulation of heavy metal contamination in spices.