Multi elemental analysis of indigenous food spices in Southern Ethiopia using INAA technique
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.
KeywordsSpices Herbs Essential elements INAA
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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