ANALYSIS OF ESSENTIAL ELEMENTS IN SELECTED CULINARY SPICES SOLD IN TWO OPEN-AIR MARKETS IN KISUMU CITY, KENYA

Abstract

Culinary spices are used to augment flavor and impart colour to dishes and additionally furnish vital components to the living organisms. Some essential elements found in culinary spices are important for building metalloproteins, enzymes and ensuring that they function in living cells. This study analyzed the concentrations of crucial macro- and micro-elements in Zingiber officinale (Ginger), Curcuma longa (Turmeric), Allium sativum (Garlic), Capsicum annuum (Red chilies), Elettaria cardamomum (Cardamom), Piper nigrum L. (Blackpepper), Cuminum cyminum (Cumin), and Syzygium aromaticum (Cloves), compared the levels of the selected elements in the selected spices and to compare the levels of the elements with the recommended WHO standards collected from two open-air markets in Kisumu City. The essential elements concentrations were analyzed using Inductively Coupled Plasma-Optical Emission Spectrometry (ICP-OES), statistical analysis included descriptive statistical analyses (mean and standard deviation, n = 2). One-way analysis of variance (ANOVA) was used to determine the significant differences in metal concentrations among the various culinary spices. Statistical significance was set at P < 0.05. Factor and hierarchical cluster analyses were performed using the Ward's linkage method to establish the relationships between the macro and micro elements in the culinary spices. K in ginger and garlic both from Jubilee open-air market had the highest and lowest concentrations of 5767.86 ± 30.71 mg/kg and 1611.56 ± 143.15 mg/kg respectively among the macro elements. Ginger possessed the highest mean concentration of most micro elements, Mn (365.29 ± 2.22 mg/kg) and Zn (70.44 ± 0.85 mg/kg). However, the culinary spices from Kibuye open-air markets showed that Al was highest in red chilies, 116.43 ± 3.76 mg/kg and lowest in cloves 39.87 ± 0.79 mg/kg. Cumin possessed the highest concentration of Ca 5290.44 ± 147.34 mg/kg while garlic possessed the lowest 1424.43 ± 24.45 mg/kg. Ginger exhibited highest concentration of K, 5755.36 ± 46.97 mg/kg while garlic exhibited lowest concentration of 1599.06 ± 205.98 mg/kg. The highest concentration of Mg was exhibited in ginger, 4605.36 ± 76.27 mg/kg, while cloves exhibited the lowest concentration 856.50 ± 14.85 mg/kg. Lastly Cumin possessed the highest concentration of Na, 1356.88 ± 41.01 mg/kg while turmeric showed the lowest concentration 175.43 ± 9.29 mg/kg respectively. The concentration of micro elements in culinary spices from kibuye open-air market showed that Co was highest in cloves, 13.85 ± 2.28 mg/kg and lowest in red chilies 4.62 ± 0.21 mg/kg. Black pepper possessed the highest concentration of Cu 20.37 ± 0.93 mg/kg and lowest in red chilies 8.71 ± 0.35mg/kg. The highest concentration of Mn was highest in ginger 360.29 ± 2.22 mg/kg and lowest in red chilies 18.06 ± 0.04 mg/kg. Zn level was highest in cumin, 65.44 ± 0.85 mg/kg and lowest in garlic 10.52 ± 0.56 mg/kg which therefore, exceeded the WHO‘s recommended daily intake of 11mg/kg for adults, and finally black pepper exhibited the highest concentration of Fe, 275.52 mg/kg and lowest in turmeric 98.60 ± 5.01 mg/kg respectively. The concentration of macro elements in the culinary spices from the Kibuye open-air market was slightly higher than those from the Jubilee open-air market; nevertheless, the variances were not statistically significant (p˃0.05). The research found out that culinary spices are relatively nontoxic and have high levels of useful macro-and microelements supports their usage. The high concentrations of macro and micro elements and the low toxicity of the culinary spices justify that they are rich in essential elements that provide substantial anti-inflammatory and antioxidant effects which are accountable for managing and preventing diet-related diseases.