Health risk assessment of Sudan dyes, toxic elements, and pesticide residues in Egyptian spices

Abstract

Sudan dyes, toxic elements, and pesticide residues in spices pose potential health risks through long-term exposure, emphasizing the need for regular monitoring. This study evaluated their occurrence and toxicological impact in 80 spice samples collected from Cairo, Giza, Qalyubia, Faiyum, and Alexandria governorates in Egypt. Advanced analytical techniques including High-Performance Liquid Chromatography (HPLC), Gel Permeation Chromatography (GPC), Inductively Coupled Plasma Mass Spectrometry (ICP-MS), Liquid Chromatography Tandem Mass Spectrometry (LC-MS/MS), and Gas Chromatography-Mass Spectrometry (GC-MS) were used for detection. Several metals: antimony (Sb), arsenic (As), cadmium (Cd), chromium (Cr), cobalt (Co), copper (Cu), iron (Fe), lead (Pb), manganese (Mn), nickel (Ni), and zinc (Zn) were found in nearly all samples, except As, which appeared in 75%. Mercury (Hg) and tin (Sn) were below quantification limits. Lead exceeded permissible limits in 5% of hot chili, paprika, and cumin samples. Despite being banned, Sudan I and IV dyes were detected in all tested commodities, reaching 52.3 mg/kg in curry and 6.5 mg/kg in hot chili, while Para Red and Sudan 7B were absent. Although metals and pesticides were within safe exposure limits, the detection of Sudan dyes indicates potential health concerns and the need for continued regulatory control.