Toxic Elements in Food Spices: A Critical Analysis Using ICP-MS and ICP-OES Techniques

Spices are botanical products used in either whole or powdered form to import flavor and aroma to food. However, their consumption can lead to adverse health effects if they are grown or processed in highly contaminated environments, as they may contain elevated levels of certain heavy metals. The Food and Drug Administration (FDA) has established specific safety levels for arsenic (As), cadmium (Cd), mercury (Hg), and lead (Pb). 

Inductively Coupled Plasma Optical Emission Spectroscopy (ICP-OES) and Inductively Coupled Plasma Mass Spectrometry (ICP-MS) are highly sensitive techniques well-suited for the analysis of heavy metals in food samples.  In this study, four commonly consumed spices (cinnamon, onion, chive, and pepper) were evaluated for heavy metals using ICP-OES and ICP-MS.

Presenter: Ana García González (Atomic Spectroscopy Application Scientist, Agilent Technologies)

Ana Garcia is the Atomic Spectroscopy Application Scientist at Agilent Technologies. Ana has a broad background in atomic spectroscopy technologies, including international experience developing and validating analytical spectroscopy methods for the geochemical industry. She has also published in the fields of molecular spectroscopy and chemometrics. Ana holds a MSc in plant Biotechnology at CINVESTAV, México, and a Bachelor of Science in Biotechnology Engineering.

Presenter: Bert Woods (Application Scientist, Agilent Technologies, Inc.)

Joined the Agilent ICP-MS team in 2004, with previous employment in the semiconductor industry with Dominion Semiconductor (IBM/Toshiba) and Micron. Bert is a 1997 Chemistry graduate of Radford University in Virginia and an avid Washington DC Sports fan.