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Evaluation of iron, zinc and copper contents in selected spices available on the Polish market

Suliburska, J.; Kaczmarek, K.

Roczniki Panstwowego Zakladu Higieny 62(3): 271-274

2011

ISSN/ISBN: 0035-7715
PMID: 22171516
Document Number: 651593
The aim of the study was to evaluate the content of iron, zinc and copper in selected spices (pepper, parsley, dill, thyme, oregano, basil, marjoram, rosemary, juniper) from three companies. The contents of minerals were determined by flame AAS. Statistical analysis was carried out employing the STATISTICA software and using the ANOVA test. The high content of minerals was found in basil. Juniper contains relatively low quantities of these elements. It was shown a significant differences in iron, zinc and copper content in spices come from different companies.

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