Assessment of Trace Element (Mg, Al, K and Mo) in 14 Types of Raw Herbs and Spices using SEM-EDX Analysis

Abstract

Herbs and spices are multi-purposes ingredients and essential in daily life such as in cooking as well as in traditional medicines. There was a lack of information on heavy metal composition of herbs and spices in Malaysia. Therefore, this study reveals the major and trace elements of elemental compounds in 14 types of herbs and spices using the Scanning Electron Microscopy Energy Dispersive X-Ray Spectroscopy (SEM-EDX) method. The pH of most herbs and spices values are found to be in the ranges of pH 5.70 until 7.60 for herbs, while pH for spices is found to be within pH 5.26 until 7.23. A statistically eloquent relationship (r=0.91, P85%) in both herbs and spices. Basil and cardamom have the most elevated amount of K with atomic percentage of 1.82% and 2.14%. Basil and ginger samples consist of more than 1.00% atomic percentage. The values of Al found in the samples of oregano (0.11%) and black pepper (0.37%). Higher amount of Mo concentration was found in ginger with an atomic percentage of 0.99%. The values obtained in the assessment are within the safe level for both herbs and spices, according to WHO.