title: [Evaluation of iron, zinc and copper contents in selected spices available on the Polish market].
abstract: The aim of the study was to evaluate the content of iron, zinc and copper in selected spices (pepper, parsley, dill, thyme, oregano, basil, marjoram, rosemary, juniper) from three companies. The contents of minerals were determined by flame AAS. Statistical analysis was carried out employing the STATISTICA software and using the ANOVA test. The high content of minerals was found in basil. Juniper contains relatively low quantities of these elements. It was shown a significant differences in iron, zinc and copper content in spices come from different companies.
authors.affiliation: Katedra Higieny Zywienia Człowieka, Uniwersytet Przyrodniczy w Poznaniu. jsulibur@up.poznan.pl
authors.forename: Joanna
authors.initials: J
authors.lastname: Suliburska
authors.forename: Karolina
authors.initials: K
authors.lastname: Kaczmarek
mesh_terms: D003300:Copper / Q000032:analysis*; D005504:Food Analysis / Q000379:methods; D005506:Food Contamination / Q000032:analysis*; D006801:Humans; D007501:Iron / Q000032:analysis*; D013054:Spectrophotometry, Atomic; D017365:Spices / Q000032:analysis*; D015032:Zinc / Q000032:analysis*
chemical_list: D003300:Copper; D007501:Iron; D015032:Zinc