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September 10, 2025Journal of Environmental Exposure AssessmentOpen Access

Heavy metal analysis in commercial spices and herbs by inductively coupled plasma mass spectrometry (ICP-MS) and estimated dietary exposure

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Authors

UTUjang TinggiMFMadeleine FarrellJPJayde Porter

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Overview

Investigation of heavy metals and dietary exposure in commercial spices and herbs, suggesting safety levels.

Key Points

  • Estimated dietary exposure to heavy metals from spices and herbs is below public health concern.
  • Heavy metal levels varied significantly, with aluminium in cinnamon reaching up to 920 mg/kg.
  • This observational analysis across dried spice and herb samples used inductively coupled plasma mass spectrometry for detection.
  • Findings highlight variability in heavy metal content, indicating that origin and type may significantly influence levels.

Cite This Study

Tinggi et al. (2025) studied this question.

synapsesocial.com/papers/68c24317b210217d647a604fhttps://doi.org/10.20517/jeea.2025.10
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