Exploratory analysis of potential toxic elements in Moroccan couscous and health risk evaluation utilizing ICP-OES

The Moroccan diet is reliant on a number of plant-based proteins and calories, which are integral components of couscous and various baked goods. These include durum wheat, barley, whole corn, and rice, which provide essential nutrients in the form of protein and calories. However, these grains are susceptible to the accumulation of trace elements that can have adverse effects on human health. In order to address this concern, our exploratory study assessed the contamination levels in couscous samples available in Morocco in 2023, focusing on lead (Pb) and cadmium (Cd) due to their severe health impacts even at low concentrations, as noted by the WHO. Twenty-four couscous samples procured from diverse markets in Rabat, Sale, and Temara, which are located in the northern part of Morocco. The samples were subjected to analysis using an Inductively Coupled Plasma Optical Emission Spectrometer (ICP-OES) following the complete mineralisation of the samples. The results for Cd indicated concentrations ranging from 0.0036 to 0.0144 μg g −1 in 13 samples, with the remaining samples exhibiting levels below the detection limit. With regard to Pb, nine samples exhibited contamination levels that ranged from 0.00461 to 0.00868 μg g −1 . It is noteworthy that the levels of Cd were below the detection limit in all of the samples that were analysed. The results of our study demonstrated that all 24 samples exhibited Pb and Cd contents that were below the Maximum Residue Limit (MRL) as recommended by the European Commission Regulation No 1881/2006. The findings provide essential data for the evaluation of the safety and suitability of couscous for human consumption.