International Journal of Nutrition and Food Sciences 2015; 4(6): 681-687 Published online December 3, 2015 (http://www.sciencepublishinggroup.com/j/ijnfs) doi: 10.11648/j.ijnfs.20150406.23 ISSN: 2327-2694 (Print); ISSN: 2327-2716 (Online) Evaluation of Trace Metal Contents of Three Local Spices on Accra Markets Akwasi Akomeah Agyekum 1, * , Felicia Akuamoa 1 , Isaac Delali Kottoh 2 , Isaac Kwabena Asare 2 , John Opoku Danquah 3 , Daniel Armah 3 1 Radiological and Medical Research Institute- Ghana Atomic Energy Commission, Legon-Accra, Ghana 2 Biotechnology and Nuclear Agriculture Research Institute- Ghana Atomic Energy Commission, Legon-Accra, Ghana 3 Metallic Contaminants Laboratory, Ghana Standards Authority, Accra, Ghana Email address: agyekumkawasiakomeah@gmail.com (A. A. Agyekum) To cite this article: Akwasi Akomeah Agyekum, Felicia Akuamoa, Isaac Delali Kottoh, Isaac Kwabena Asare, John Opoku Danquah, Daniel Armah. Evaluation of Trace Metal Contents of Three Local Spices on Accra Markets. International Journal of Nutrition and Food Sciences. Vol. 4, No. 6, 2015, pp. 681-687. doi: 10.11648/j.ijnfs.20150406.23 Abstract: The minerals content of three spices Eugenia caryophyllata, Xylopia aethiopica and Aframomum melegueta from open markets in Accra were determined using Atomic Absorption Spectroscopy (AAS) procedures. Accuracy and precision of the method was evaluated by the certified reference material, NIST SRM 1573a Tomato Leaves. There were differences in essential metal concentrations in the three local spices under the study. The levels of essential trace elements in the three local spices were; Cu 0.006–0.012 mg/kg, Zn: 0.011–0.032mg/kg for, Mn: 0.087–0.368 mg/kg, Iron: 0.06–0.116 mg/kg, Mg: 0.032– 3.317 mg/kg, Ca: 0.271–5.746 mg/kg, and Na: 0.019–3.889 mg/ kg for sodium. Significant differences were found in the levels of essential trace elements in Eugenia caryophyllata, Xylopia aethiopica and Aframomum melegueta. Keywords: Trace Metal, Atomic Absorption Spectrophotometer, Microwave, Accumulation 1. Introduction Essential trace metals in food are receiving global attention due to importance to mankind. The concentration of trace elements in food is key due to their essential or toxic effects on human life [1]. Iron aids in transport of oxygen in red blood cells and in muscles[2]. Zinc is required for the optimum functioning of many enzymes involved in catalytic functions, maintenance of structural stability, and regulatory functions. Recent findings suggest that copper acts as an antioxidant by protecting the brain and the nervous system [3]. The essential metals can also produce toxic effects depending on the quantity and frequency of consumption. Spices are used in food regularly to improve colour, aroma, palatability and acceptability of food and consist of rhizomes, barks, leaves, fruits, seeds, and other parts of the plants [4]. Spices combat food borne microorganisms and reduce food poisoning, involve in antioxidant function and antimicrobial activity as well [5]. Work done by [6]indicates that genetic factors, soil and weather conditions, the use of fertilizers, and the state of the plant’s maturity at harvest affect the final concentrations of the mineral components in a plant. In Ghana, spices are used in a lot of diets, yet, there is paucity of nutritional information on indigenous local spices in Ghana. The objective of the study was to evaluate the composition of trace essential elements (Cu, Fe, Mg, Na, Ca, Mn and Zn) in three indigenous local spices; aimed at contributing to the study of nutritional aspects and building a database on local spices. 2. Materials and Methods 2.1. Apparatus A Perkin–Elmer Analyst 700 atomic absorption spectrometer (AAS) with deuterium background corrector was used for the analysis. The required parameters were entered for the operation of the AAS based on the recommendations of the manufacturer. Milestone Ethos D microwave closed system (maximum pressure 1450 psi, maximum temperature 300 °C) was used. All glasswares were soaked overnight in 10% (v/v) nitric acid, followed by washing with 10% (v/v) hydrochloric acid. Glasswares were then rinsed with double distilled water and dried before use.