Instrumental Neutron Activation Analysis of Trace Elements in Some Food Spices Consumed In Tehran, Iran
Introduction There is a growing interest in determining the concentration of various elements in food spices. In the present study, the instrumental neutron activation analysis (INAA) was employed to measure the trace elements in 11 commonly food spices consumed in Tehran, Iran. Materials and Method...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Mashhad University of Medical Sciences
2017-03-01
|
| Series: | Iranian Journal of Medical Physics |
| Subjects: | |
| Online Access: | http://ijmp.mums.ac.ir/article_8462_3024e1e0aa80ad6bdaf793d79833cf3d.pdf |
| _version_ | 1828970207320735744 |
|---|---|
| author | ali asghar fathivand sedigheh kashian Mahdi Bathaei |
| author_facet | ali asghar fathivand sedigheh kashian Mahdi Bathaei |
| author_sort | ali asghar fathivand |
| collection | DOAJ |
| description | Introduction There is a growing interest in determining the concentration of various elements in food spices. In the present study, the instrumental neutron activation analysis (INAA) was employed to measure the trace elements in 11 commonly food spices consumed in Tehran, Iran. Materials and Methods The levels of K, Mn, Na, Cl, V, Br, Al, and As were determined and their effects on human health were discussed. The results were compared with the values reported in the literature. The accuracy and precision of the analytical procedure was estimated by analyzing the Lichen (IAEA-336) reference material. Results The concentrations of the measured elements in the spices were 3850-29157, 10-335, 153-2849, 186-3063, 0.2-2.8, 2.1-58.7, and 72-2102 ppm for K, Mn, Na, Cl, V, Br, and Al, respectively. As was only detected in thyme (0.8 ppm) and plantain (0.42 ppm). Conclusion As the findings of the present study indicated, the concentrations of K and Na in the black pepper, garlic, and ginger were significantly higher than the values reported in other countries. The Mn levels in the black pepper and garlic consumed in Tehran were comparable with those in Poland. Furthermore, the concentration of As in these spices were lower than the maximum permissible limit. |
| first_indexed | 2024-12-14T12:45:52Z |
| format | Article |
| id | doaj.art-2630de956d8c455b959169acf8d339fa |
| institution | Directory Open Access Journal |
| issn | 2345-3672 2345-3672 |
| language | English |
| last_indexed | 2024-12-14T12:45:52Z |
| publishDate | 2017-03-01 |
| publisher | Mashhad University of Medical Sciences |
| record_format | Article |
| series | Iranian Journal of Medical Physics |
| spelling | doaj.art-2630de956d8c455b959169acf8d339fa2022-12-21T23:00:46ZengMashhad University of Medical SciencesIranian Journal of Medical Physics2345-36722345-36722017-03-0114181410.22038/ijmp.2017.20537.11958462Instrumental Neutron Activation Analysis of Trace Elements in Some Food Spices Consumed In Tehran, Iranali asghar fathivand0sedigheh kashian1Mahdi Bathaei2Radiation Applications Research School, Nuclear Science and Technology Research InstituteRadiation Applications Research School, Nuclear Science and Technology Research Institute, Tehran, Iran.Radiation Applications Research School, Nuclear Science and Technology Research InstituteIntroduction There is a growing interest in determining the concentration of various elements in food spices. In the present study, the instrumental neutron activation analysis (INAA) was employed to measure the trace elements in 11 commonly food spices consumed in Tehran, Iran. Materials and Methods The levels of K, Mn, Na, Cl, V, Br, Al, and As were determined and their effects on human health were discussed. The results were compared with the values reported in the literature. The accuracy and precision of the analytical procedure was estimated by analyzing the Lichen (IAEA-336) reference material. Results The concentrations of the measured elements in the spices were 3850-29157, 10-335, 153-2849, 186-3063, 0.2-2.8, 2.1-58.7, and 72-2102 ppm for K, Mn, Na, Cl, V, Br, and Al, respectively. As was only detected in thyme (0.8 ppm) and plantain (0.42 ppm). Conclusion As the findings of the present study indicated, the concentrations of K and Na in the black pepper, garlic, and ginger were significantly higher than the values reported in other countries. The Mn levels in the black pepper and garlic consumed in Tehran were comparable with those in Poland. Furthermore, the concentration of As in these spices were lower than the maximum permissible limit.http://ijmp.mums.ac.ir/article_8462_3024e1e0aa80ad6bdaf793d79833cf3d.pdfElementNeutron Activation AnalysisSpicesToxic |
| spellingShingle | ali asghar fathivand sedigheh kashian Mahdi Bathaei Instrumental Neutron Activation Analysis of Trace Elements in Some Food Spices Consumed In Tehran, Iran Iranian Journal of Medical Physics Element Neutron Activation Analysis Spices Toxic |
| title | Instrumental Neutron Activation Analysis of Trace Elements in Some Food Spices Consumed In Tehran, Iran |
| title_full | Instrumental Neutron Activation Analysis of Trace Elements in Some Food Spices Consumed In Tehran, Iran |
| title_fullStr | Instrumental Neutron Activation Analysis of Trace Elements in Some Food Spices Consumed In Tehran, Iran |
| title_full_unstemmed | Instrumental Neutron Activation Analysis of Trace Elements in Some Food Spices Consumed In Tehran, Iran |
| title_short | Instrumental Neutron Activation Analysis of Trace Elements in Some Food Spices Consumed In Tehran, Iran |
| title_sort | instrumental neutron activation analysis of trace elements in some food spices consumed in tehran iran |
| topic | Element Neutron Activation Analysis Spices Toxic |
| url | http://ijmp.mums.ac.ir/article_8462_3024e1e0aa80ad6bdaf793d79833cf3d.pdf |
| work_keys_str_mv | AT aliasgharfathivand instrumentalneutronactivationanalysisoftraceelementsinsomefoodspicesconsumedintehraniran AT sedighehkashian instrumentalneutronactivationanalysisoftraceelementsinsomefoodspicesconsumedintehraniran AT mahdibathaei instrumentalneutronactivationanalysisoftraceelementsinsomefoodspicesconsumedintehraniran |