Lead chromate adulteration in Ecuadorian spices

Isabel Cipriani-Avila; Luis Granda; Byron Acosta; Jhonnathan Villacis; Pablo Saavedra; Gabriela S. Yánez-Jácome; Natalia Carpintero - Salvador; Valeria Ochoa – Herrera; Diego Barona; Patricio Crespo; Verónica Pinos-Vélez

doi:10.1016/j.foohum.2025.100659

Lead chromate adulteration in Ecuadorian spices

Isabel Cipriani-Avila^*
, Luis Granda
, Byron Acosta
, Jhonnathan Villacis
, Pablo Saavedra
, Gabriela S. Yánez-Jácome
, Natalia Carpintero - Salvador
, Valeria Ochoa – Herrera
, Diego Barona
, Patricio Crespo
, Verónica Pinos-Vélez

^*Corresponding author for this work

Research output: Contribution to journal › Article › peer-review

2 Scopus citations

Abstract

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.

Original language	English
Article number	100659
Journal	Food and Humanity
Volume	5
DOIs	https://doi.org/10.1016/j.foohum.2025.100659
State	Published - 2 Jun 2025

Bibliographical note

Publisher Copyright:
© 2025 Elsevier B.V.

Funding

Funders
Pontifical Catholic University of Ecuador

Keywords

Food safety
Foodborne contamination
Lead
Sauces
Spices
Total Cr

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10.1016/j.foohum.2025.100659

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title = "Lead chromate adulteration in Ecuadorian spices",

abstract = "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.",

keywords = "Food safety, Foodborne contamination, Lead, Sauces, Spices, Total Cr",

author = "Isabel Cipriani-Avila and Luis Granda and Byron Acosta and Jhonnathan Villacis and Pablo Saavedra and Y{\'a}nez-J{\'a}come, \{Gabriela S.\} and \{Carpintero - Salvador\}, Natalia and \{Ochoa – Herrera\}, Valeria and Diego Barona and Patricio Crespo and Ver{\'o}nica Pinos-V{\'e}lez",

note = "Publisher Copyright: {\textcopyright} 2025 Elsevier B.V.",

year = "2025",

month = jun,

day = "2",

doi = "10.1016/j.foohum.2025.100659",

language = "English",

volume = "5",

journal = "Food and Humanity",

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TY - JOUR

T1 - Lead chromate adulteration in Ecuadorian spices

AU - Cipriani-Avila, Isabel

AU - Granda, Luis

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, Patricio

AU - Pinos-Vélez, Verónica

PY - 2025/6/2

Y1 - 2025/6/2

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

UR - https://www.scopus.com/pages/publications/105007508755

U2 - 10.1016/j.foohum.2025.100659

DO - 10.1016/j.foohum.2025.100659

M3 - Article

SN - 2949-8244

VL - 5

JO - Food and Humanity

JF - Food and Humanity

M1 - 100659

ER -

Lead chromate adulteration in Ecuadorian spices

Abstract

Bibliographical note

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Keywords

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