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Spices and herbs are being used as a diet ingredient often to improve color, aroma and acceptability of food.
The contamination of spices with heavy metals may result in the accumulation of these metals in the body organs. The
aim of the present study was to investigate As, Cu, Fe and Zn contents in the most popular spices and herbs that are used
in Egyptian cuisine. Ten samples were purchased directly from the local markets in Egypt. Arsenic, Copper, Iron and Zinc
contents in the samples were determined by atomic absorption spectrophotometer after acid digestion. The concentration
ranges for the studied elements were found as 0.02-0.11, 3.72-21.04, 47.39-1261.21, and 2.14-314.05mg/kg for
arsenic, copper, iron, and zinc, respectively. The obtained data compared well with the counterpart data reported
internationally. The World Health Organization has given the maximum permissible limits of arsenic, copper, Iron and
Zinc in species, i.e. 1, 50, 300 and 100 mg/kg, respectively.