Abstract:
Spices are integral to Kenyan cuisine, adding
depth of flavour and aroma to dishes. Information
on the levels of macro- and micronutrients in these
spices is scarce, as they are sold locally in Kisumu
City, Kenya; however, these species have medicinal
value. The study reports the trace elements composition
of eight selected spices (black pepper, cloves,
ginger, cardamom, turmeric, cumin, red chillies, and
garlic) sold in two open-air markets in Kisumu City.
The trace elemental compositions for Zn, Ca, Fe, S, K,
Na, P, Mg, Mn, B, Co, Li, Cu, Pb, and Cd were analysed
using inductively coupled plasma-optical emission
spectrometry (ICP-OES). Ginger had the highest
mean concentrations of most essential elements, K
(5767.86 ± 43.44 mg/kg), Mg (4615.36 ± 76.27 mg/
kg), B (132.08 ± 0.66 mg/kg), Li (33.52 ± 0.84 mg/kg),
Mn (365.29 ± 2.22 mg/kg), and Zn (70.44 ± 0.85 mg/
kg), followed by Ca (5290.44 ± 147.34 mg/kg), Na
(1361.88 ± 41.01 mg/kg), P (3954.25 ± 122.68 mg/
kg), and S (4031.88 ± 106.95 mg/kg), while turmeric
had the lowest. The concentrations of macro-elements
in spices from the Kibuye market were slightly higher
than those from the Jubilee market; however, these
differences were not statistically significant (p < 0.05).
Concentrations of Pb and Cd heavy metals were
detected and reported for all spices in the two markets,
although the levels were below the WHO standard;
hence, the spices are safe for use as supplements for
essential trace elements in addition to their medicinal
uses.
