Elemental Profiling and Safety Assessment of Four Spice Vegetables: Insights into Nutritional and Toxicological Implications

Spiced vegetables are consumed globally, appreciated for their distinctive aromas and flavor profiles. Additionally, their unique elemental composition is recognized as a crucial parameter. This study aimed to evaluate the safety and toxicological risk of four commonly consumed spice vegetables: garlic (<i>Allium sativum</i>), ginger (<i>Zingiber officinale</i>), green onion (<i>Allium fistulosum</i>), and chili pepper (<i>Capsicum annuum</i>). Using ICP-OES and ICP-MS, a total of 25 elements, including macro, trace, and toxic elements, were determined. The analytical methods were validated per AOAC guidelines. Results indicated that potassium was the most abundant element across all samples, with garlic showing significantly higher concentrations of phosphorus, sulfur, and potassium. Trace element analysis revealed zinc and manganese as the most prevalent, with ginger exhibiting elevated levels of manganese, barium, and gallium. While toxic elements were detected in all samples, their concentrations remained within safe limits for human consumption. The estimated daily intake (EDI) and hazard quotient (HQ) analysis, based on Korean dietary data, confirmed minimal health risks. Heatmap analysis and linear discriminant analysis plots demonstrated the potential to distinguish between the four spice vegetables based on element profiles. This study highlights the importance of monitoring elemental compositions in spice vegetables to ensure food safety and reduce health risks from toxic elements, offering crucial insights into their nutritional value and safety.