Evaluation of Trace Metal Contents of Three Local Spices on Accra Markets
International Journal of Nutrition and Food Sciences
Volume 4, Issue 6, November 2015, Pages: 681-687
Received: Sep. 4, 2015; Accepted: Sep. 30, 2015; Published: Dec. 3, 2015
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Akwasi Akomeah Agyekum, Radiological and Medical Research Institute- Ghana Atomic Energy Commission, Legon-Accra, Ghana
Felicia Akuamoa, Radiological and Medical Research Institute- Ghana Atomic Energy Commission, Legon-Accra, Ghana
Isaac Delali Kottoh, Biotechnology and Nuclear Agriculture Research Institute- Ghana Atomic Energy Commission, Legon-Accra, Ghana
Isaac Kwabena Asare, Biotechnology and Nuclear Agriculture Research Institute- Ghana Atomic Energy Commission, Legon-Accra, Ghana
John Opoku Danquah, Metallic Contaminants Laboratory, Ghana Standards Authority, Accra, Ghana
Daniel Armah, Metallic Contaminants Laboratory, Ghana Standards Authority, Accra, Ghana
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The minerals content of three spices Eugenia caryophyllata, Xylopia aethiopica and Aframomum melegueta from open markets in Accra were determined using Atomic Absorption Spectroscopy (AAS) procedures. Accuracy and precision of the method was evaluated by the certified reference material, NIST SRM 1573a Tomato Leaves. There were differences in essential metal concentrations in the three local spices under the study. The levels of essential trace elements in the three local spices were; Cu 0.006–0.012 mg/kg, Zn: 0.011–0.032mg/kg for, Mn: 0.087–0.368 mg/kg, Iron: 0.06–0.116 mg/kg, Mg: 0.032–3.317 mg/kg, Ca: 0.271–5.746 mg/kg, and Na: 0.019–3.889 mg/ kg for sodium. Significant differences were found in the levels of essential trace elements in Eugenia caryophyllata, Xylopia aethiopica and Aframomum melegueta.
Trace Metal, Atomic Absorption Spectrophotometer, Microwave, Accumulation
To cite this article
Akwasi Akomeah Agyekum, Felicia Akuamoa, Isaac Delali Kottoh, Isaac Kwabena Asare, John Opoku Danquah, Daniel Armah, Evaluation of Trace Metal Contents of Three Local Spices on Accra Markets, International Journal of Nutrition and Food Sciences. Vol. 4, No. 6, 2015, pp. 681-687. doi: 10.11648/j.ijnfs.20150406.23
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