Work

Essential and Toxic Element Profiles in Selected Spices from Greater Casablanca, Morocco

Year: 2025

Type: article

Abstract: In Morocco, spices are an integral part of daily cuisine and serve as a vector of both nutritional and toxicological exposure. Monitoring elemental composition is essential to ensure consumer safety, animal health when used as feed additives, and compliance with international standards. The present study aimed to determine the concentrations of essential (potassium, calcium, magnesium, sodium, and iron) and toxic (lead, cadmium, arsenic, chromium, and nickel) elements in commonly consumed spices in Morocco, including cinnamon, cumin, ginger, black pepper, and turmeric. A total of 162 spice samples were obtained from markets in the Greater Casablanca, Morocco. Five essential elements, including potassium, calcium, magnesium, sodium, and iron, and five toxic trace metals, including lead, cadmium, arsenic, chromium, and nickel, were determined by inductively coupled plasma mass spectrometry (ICP-MS) after microwave-assisted digestion. Cumin indicated the highest levels of magnesium (6.86 ± 1.61 g/kg), sodium (3.98 ± 1.59 g/kg), calcium (11.13 ± 4.53 g/kg), and iron (753.71 ± 446.07 mg/kg). Turmeric had the highest levels of potassium (25.96 ± 13.51 g/kg). Cinnamon had elevated levels of lead (2.05 mg/kg) and cadmium (0.29 mg/kg), exceeding Moroccan and European regulatory limits. Additionally, cumin indicated the highest levels of arsenic (0.45 ± 0.30 mg/kg) and nickel (4.18 ± 2.85 mg/kg) compared to other spices. Principal component analysis (PCA) revealed distinct elemental patterns. The first component (PC1), driven by magnesium and sodium, clearly separated cumin due to its high macronutrient content. The second component (PC2), influenced by cadmium and lead, isolated cinnamon because of its toxic metal burden. The PC1 and PC2 accounted for 64.6% of the total variance. Turmeric and ginger formed a close cluster in the PCA plot, associated with higher levels of potassium, calcium, and nickel. Black pepper was positioned between these groups, reflecting intermediate composition. Pearson correlation analysis supported these findings, with a strong correlation between lead and cadmium, suggesting a shared contamination source. These results emphasized the nutritional and toxicological roles of spices in Moroccan diets. Regular monitoring is essential to protect public health in both animals and humans. Keywords: Food safety, Inductively coupled plasma mass spectrometry, Spices, Toxic metal

Source: World s Veterinary Journal

DOI: 10.54203/scil.2025.wvj88