Multi-element analysis of spices by inductively coupled plasma mass spectrometry and human risk assessment in the Rabat-Sale-Temara area (Morocco)

This study aimed to investigate the levels of 17 elements in commonly marketed spices and assess their health risk for consumers. For this, a total of 123 spice samples including cinnamon, cumin, ginger, paprika, black pepper, and turmeric were analyzed for their contents in essential elements (K, Mg, Ca, Na, Fe, Mn, Zn, Cu, Co, Se, and Mo) and toxic elements (Pb, Cd, As, Cr, and Ni) using inductively coupled plasma mass spectrometry (ICP-MS). Cinnamon samples showed high levels of the most toxic elements such as Pb (2.08 mg/kg) and Cd (0.42 mg/kg). The analytical results showed that 40 % of cinnamon samples exceeded the Moroccan and European maximum regulatory limit for Pb (2 mg/kg). Regarding Cd, 90 % of cinnamon samples exceeded the maximum limit (0.3 mg/kg) set by the Food and Agriculture Organization (FAO) / World Health Organization (WHO) for herbal materials. Additionally, multivariate analysis showed that Pb was strongly correlated with Cd (0.86), while Cr and Ni were moderately positively correlated (0.67), suggesting that they may share a common source. Moreover, cinnamon formed a distinct group, characterized by high levels of several toxic elements, such as Pb and Cd. In contrast, cumin samples constituted a separate group, showing a strong positive correlation with Mg, Na, Zn, and Fe. The Hazard Index (HI) values were below 1, and ranged from 2.74E-02-3.10E-01 for all samples, indicating that the intake of spices is unlikely to cause non-carcinogenic adverse health effects on consumers. However, the values of cancer risk (CR) showed that almost all spice kinds showed a potential carcinogenic risk from long-term exposure to toxic elements, particularly Ni, Cr, and Cd. The Total Cancer Risk (TCR) values were ranged from 4.71E-05-2.56E-04. This study provides further insight into multi-element in spices and their associated risks, highlighting the importance of regularly monitoring toxic elements to protect consumers from potential carcinogenic risks.