Journal of Radioanalytical and Nuclear Chemistry

, Volume 314, Issue 2, pp 917–921 | Cite as

Multi elemental analysis of indigenous food spices in Southern Ethiopia using INAA technique

  • Tamene H. Melkegna
  • A. K. Chaubey
  • Getaneh A. Beyene
  • Teshager A. Bitewlign
  • S. A. Jonah
  • Y. A. A. Ahmed
  • N. Abubakar
Article

Abstract

The objective of this study is a quantitative and qualitative analysis of essential and trace elements of four indigenous Ethiopian spices and herbs using instrumental neutron activation analysis technique. Results obtained for 16 elements: Major elements; Mg, Cl, and K; Minor elements; Na, Fe, and Mn, Zn, Br. While Al, V, Sm, Sc, La, Ba, Eu, Rb were found in traces. The spices, Affromumom korarima and Lippa Adonesis var. Koseret sebsebe were found to be very good sources of essential trace elements like Fe, Zn and Mn. The highest concentration of Mg was found in Ajowan whereas K and Fe were measured in Coriander seeds. The average daily dietary intake of some essential elements from the use of these spices were found to be below the recommended upper limit by WHO.

Keywords

Spices Herbs Essential elements INAA 

Notes

Acknowledgements

We would like to thank Addis Ababa University for financial support. The interest of Dr. Teshome Senbeta in this work is thankfully acknowledged. The support and help provided by Nigerian Reactor staff is highly appreciated.

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Copyright information

© Akadémiai Kiadó, Budapest, Hungary 2017

Authors and Affiliations

  1. 1.Department of PhysicsAddis Ababa UniversityAddis AbabaEthiopia
  2. 2.Centre for Energy Research and Training(CERT)Ahmadu Bello UniversityZariaNigeria

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