ASSESSMENT OF METALLIC ELEMENTS CONTENTS IN BRAZILIAN SEASONINGS BY ATOMIC SPECTROMETRY

The concentrations of Ca, Cr, Fe, K, Mg, Na and Zn in 15 samples of spices fromdifferent brands commercially available in Brazil were determined by flame or graphitefurnace atomic absorption spectrometry and flame emission spectrometry, aftermicrowave-assisted digestion. The concentration range for the metallic elements werefound to be as 344-9,700 (Ca), below limit of detection (BLOD)-0.816 (Cr), 16-201(Fe), 701-22,153 (K), 749-15,543 (Mg), 46-268,545 (Na), BLOD-81 (Zn) mg kg-1 forCa, Cr, Fe, K, Mg, Na and Zn, respectively. Differences from 47 to 98 % were observedfor metallic elements levels among different brands (n= 3). The industrialized ready-toeat spices showed the highest Na levels among the samples studied. Sodium levels perday may achieve from 40 to 60 % of World Health Organization recommendation(below 2000 mg) if 5g of ready-to-eat spices are employed in food preparation.