The concentrations of Copper (Cu) and Zinc (Zn) in samples of some spices
available at some local markets in Syria were determined, after nitric digestion, using
Atomic Absorption Spectrometry. The study showed differences in metal concentrations
according to the edible part. Studied heavy metals were present in all samples at different
levels. The concentration of Copper (Cu) and Zinc varied from trace to higher
concentration. The maximum level of Copper (Cu) in the spices samples was 0.668 mg/kg.
The maximum level of Zinc (Zn) in the spices samples was 2.523mg/kg. The analytical
results obtained for the heavy metals indicate that the Copper and Zinc were present in all
samples at concentration well below the acceptable daily intake recommended by the
World Health Organization.
