EVALUATION OF THE CONTENTS OF TRACED METAL ELEMENTS (LEAD, CADMIUM AND MERCURY) OF PEPPER (CAPSICUM SPP) AND PEPPER (PIPER NIGRUM) FROM THE MARKETS (YOPOUGON, ADJAME AND PORT-BOUET) OF ABIDJAN (COTE D’IVOIRE).
Yao Brou Lazare*, Kpan Kpan Kouakou Gains, Aké Assi Yolande, Nerolel Mbounadé Firmine, Tano Kablan, Amatcha Yobouet Charlotte
ABSTRACT
Spices are present in human food daily as flavor enhancers and sources of biochemical compounds with beneficial effects on health. Given the unprecedented involvement of spices in food, the sanitary quality of this category of food is a paramount parameter for the health of consumers. This work intends to assess the lead, cadmium and mercury contents of dried chilli and pepper marketed in Abidjan. Samples of dried peppers and peppers were collected in the communes of Adjamé, Port-Bouët and Yopougon of the district of Abidjan. These samples were digested with nitric acid (HNO3) sulfuric acid (H2SO4) and hydrogen peroxide (H2O2), then the metal contents were determined by atomic absorption spectrometry. These average metallic contents of the two foodstuffs were from 1.36 mg / kg to 1.42 mg / kg of mercury; 0.79 mg / kg to 1.03 mg / kg of lead; 0.13 mg / kg to 0.18 mg / kg of cadmium. In addition, the values for lead and cadmium were well above the tolerance thresholds established by the European Commission and the Codex Alimentarius (lead: 0.3 mg / kg; cadmium: 0.2 mg / kg). For mercury, we referred to the limit of quantification of 0.157 mg / kg.
Keywords: MTE, contamination, spices, chilli, pepper.
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