• MANOJ KUMAR MAURYA
• TARUN GUPTA
• KESANA VEEKSHITHA
• RENU SHARMA
• RAGHEV LANGEH

The local and branded spices sample (Turmeric, Black Pepper, Coriander, Dry Ginger and kasuri Methi) have been collected from Rewari (Haryana). The collected samples were analyzed for various essential element viz., Zinc, Copper and Iron. The samples were grinded, digested and analyzed by Atomic Absorption Spectrometer. In this study we compared the concentration of essential metals in local and branded samples of spices. The concentration of Zinc is higher in local samples of spices. The total concentration of Zinc in local spices samples has been found in the range between 74.9µg/g and 105µg/g. The total concentration of Copper in local spices has been found in the range between 0.3µg/g and 15.5µg/g. The total concentration of Iron in local spices has been in the range between 383.8µg/g and 3802.5µg/g. The concentration of copper is nearly same in both local and branded spices samples. The concentration of Iron is higher in local spices samples whereas lower in branded spices samples. After comparing local and branded spices sample we found that copper levels nearly same in both local and branded spices samples.

heavy metals, AAS, Wet digestion

"ANALYSIS AND COMPARATIVE STUDY OF ESSENTIAL HEAVY METALS IN BRANDED AND LOCAL SPICES (REWARI), INDIA", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.5, Issue 6, page no.144-157, June-2018, Available :http://www.jetir.org/papers/JETIR1806268.pdf

"ANALYSIS AND COMPARATIVE STUDY OF ESSENTIAL HEAVY METALS IN BRANDED AND LOCAL SPICES (REWARI), INDIA", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.5, Issue 6, page no. pp144-157, June-2018, Available at : http://www.jetir.org/papers/JETIR1806268.pdf