Inductively coupled plasma mass spectrometry assessment of essential and toxic trace elements in traditional spices consumed by the population of the Middle Eastern region in their recipes

Inductively coupled plasma and microwave digestion are used in this article to analyze various food matrices. Different natural herbs are used in the recipes for the food items that the people of the Middle Eastern part of the world eat; they use these herbs as spices in different proportions. The study examines the potential effects on human health associated with consuming trace and toxic elements, such as Ni, Mn, Pb, Cd, Fe, Zn, Ca, Mg, K, and Na. The targeted spices include sumac, za’atar, black lemon, cumin seed, and kabsa powder; these were used in a variety of recipes for the food items the people of Saudi Arabia eat but not limited to fattier, kabsa, tabbouleh, humus, haysa Al tumreya, and other traditional foods. The herbs were collected from the Saudi Arabian market. For microwave digestion, Merck's ultra-pure nitric acid and 30% hydrogen peroxide were used. For elemental analysis, a highly sophisticated technique of inductively coupled plasma mass spectrometry was applied. The average potassium values in black lemon (Loomi), kabsa powder, cumin seed, za’atar, and sumac were 1,283, 1,248, 1,739, 500, and 500 mg/100 g, respectively. These spices help fulfill the human body’s daily requirements of elemental content