TY - JOUR
T1 - Lead chromate adulteration in Ecuadorian spices
AU - Cipriani Ávila, Eva Isabel
AU - Granda Suasnavas, Luis Eduardo
AU - Acosta, Byron
AU - Villacis, Jhonnathan
AU - Saavedra, Pablo
AU - Yánez Jácome, Gabriela S.
AU - Carpintero Salvador, Natalia
AU - Ochoa Herrera, Valeria
AU - Barona, Diego
AU - Crespo Sánchez, Patricio Javier
AU - Pinos Vélez, Verónica Patricia
N1 - Publisher Copyright:
© 2025 Elsevier B.V.
PY - 2025/12
Y1 - 2025/12
N2 - Spices enhance color, aroma and flavor, but adulteration to boost color or weight can involve hazardous substances like lead chromate. This study investigated possible spice adulteration in Ecuador, prompted by concerns over cinnamon in apple cinnamon fruit puree. Lead (Pb) and total Chromium (Cr) were analysed in 148 samples of ground spices and sauces using ICP-MS, and wholesale cinnamon and cumin were analysed with XRD. Nutmeg and paprika had the highest Cr levels (26 mg kg−1 and 17 mg kg−1, respectively). Wholesale spices exceeded the EU's lead limit for spices (2 mg kg−1), while retail spices showed two samples (black pepper and nutmeg). Lead was also detected in sauces as ketchup (1.7 mg kg−1), barbecue sauce (1.7 mg kg−1) and golf sauce (2.3 mg kg−1), likely form adulterated spices. XRD analysis suggested lead chromate adulteration. This study highlights Pb contamination in Ecuadorian spices, revealing the need for stronger local controls and regulations to ensure food safety.
AB - Spices enhance color, aroma and flavor, but adulteration to boost color or weight can involve hazardous substances like lead chromate. This study investigated possible spice adulteration in Ecuador, prompted by concerns over cinnamon in apple cinnamon fruit puree. Lead (Pb) and total Chromium (Cr) were analysed in 148 samples of ground spices and sauces using ICP-MS, and wholesale cinnamon and cumin were analysed with XRD. Nutmeg and paprika had the highest Cr levels (26 mg kg−1 and 17 mg kg−1, respectively). Wholesale spices exceeded the EU's lead limit for spices (2 mg kg−1), while retail spices showed two samples (black pepper and nutmeg). Lead was also detected in sauces as ketchup (1.7 mg kg−1), barbecue sauce (1.7 mg kg−1) and golf sauce (2.3 mg kg−1), likely form adulterated spices. XRD analysis suggested lead chromate adulteration. This study highlights Pb contamination in Ecuadorian spices, revealing the need for stronger local controls and regulations to ensure food safety.
KW - Food safety
KW - Foodborne contamination
KW - Lead
KW - Sauces
KW - Spices
KW - Total Cr
KW - Food safety
KW - Foodborne contamination
KW - Lead
KW - Sauces
KW - Spices
KW - Total Cr
UR - https://www.scopus.com/pages/publications/105007508755
UR - https://www.sciencedirect.com/science/article/pii/S2949824425001636
U2 - 10.1016/j.foohum.2025.100659
DO - 10.1016/j.foohum.2025.100659
M3 - Artículo
AN - SCOPUS:105007508755
SN - 2949-8244
VL - 5
SP - 1
EP - 6
JO - Food and Humanity
JF - Food and Humanity
M1 - 100659
ER -