article · Pakistan Journal of Nutrition
An assessment of popular bouillon cubes and condiments consumed in Nigeria measured concentrations of iron, zinc, lead, and cadmium using atomic absorption spectrometry. Across the analysed items, including chicken seasonings, beef seasonings, curry powders, thyme, and mixed spices, lead concentrations fell below the detection limit of 0.02 micrograms per gram. Cadmium levels ranged from non-detectable up to 5.05 micrograms per gram across the spice and seasoning categories. Iron and zinc concentrations varied widely, with thyme and curry powders exhibiting particularly high values of both elements. A strong positive correlation occurred between zinc and iron levels across the samples. Overall, the recorded levels of toxic heavy metals comply with safety limits set by major food standards. Because these seasonings are consumed frequently and widely, routine monitoring remains necessary to prevent potential contamination, while providing useful nutritional composition data.
Bouillon cubes and seasonings are everyday culinary staples consumed across broad populations. Verifying that these products contain essential minerals like iron and zinc without exceeding hazardous thresholds for toxic elements like lead and cadmium protects public health. Establishing accurate baseline data confirms that current products are safe while highlighting the necessity of ongoing quality surveillance to safeguard the food supply.
Food quality regulators and seasoning manufacturers can use this baseline data to benchmark safety specifications and design surveillance protocols for commercially sold condiments. Because the work provides analytical baseline measurements rather than a new tool or product, it represents early applied research that informs food composition databases and quality assurance monitoring rather than a direct commercial venture.
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The Fe, Zn, Pb and Cd contents of bouillon cubes and other food condiments readily consumed in Nigeria were determined by atomic absorption spectrometry after acid digestion with 2:1 HNO 3 /HClO 4 .The level of Pb in the samples were generally low and below detection limit (<0.02µg/g).The levels of the other metals ranged from 3.60-3.65µgCd/g, 3.65-8.95µgFe/g, and 1.60-4.40µgZn/g for bouillon cubes; 3.90-5.05µgCd/g,11.05-32.70µgFe/g,and 3.0-3.70µgZn/g for chicken seasonings; ND-1.80µgCd/g, 32.35-320.85µgFe/g, and 13.65-90.0µgZn/g for curry powders; 0.85-4.80µgCd/g, 32.70-73.20µgFe/g and 3.70-21.25µgZn/g for beef seasonings; 1.10-1.15µgCd/g, 92.35-419.05µgFe/g, and 25.95-48.10µgZn/g for thyme; and 0.80-4.90µgCd/g, ND-50.60µgFe/g and 3.4-22.55µgZn/g in mixed spices. Zn levels correlated strongly (R 2 = 0.77) with Fe levels in the samples. The low level of the toxic metals, Pb and Cd, indicates that these products meet the safe limits specified by most food standards. The frequency and regularity of consumption and popularity of these products demands periodic surveillance to avoid contamination. This result will complement available data on food composition in Nigeria.
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DOI: 10.3923/pjn.2007.122.127
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