Acute toxicity studies and characterisation of local dietary salts in Nigeria

Abstract

Kanwa and Shem are food additives and also local dietary salts which are commonly used in Nigeria for various purposes both in rural and urban communities. Kanwa and Shem were subjected to acute toxicological studies using the modified Lorke method while the elemental, qualitative analysis and pH were determined by employing standard methods. The FT-IR of the samples was determined in order to characterise the samples. The LD₅₀ for both salts was 2,820mg/kg while the elemental and qualitative analysis revealed the presence of potassium in high concentration both in Kanwa and Shem (24.5 ± 9.60mg/L and 29.4 ± 10.4mg/L) respectively followed by calcium, magnesium and sodium. The qualitative analysis revealed the presence of trioxocarbonates (IV) (CO₃^2-), hydrogen trioxocarbonates (IV) (HCO₃^- ) and tetraoxosulphates (VI) (SO₄^2-) while trioxonitrates (NO₃^-) and chlorides (Cl^-) are absent in both salts. The characterization of the salts through infrared spectroscopy showed that both salts had carbonyl groups in the finger print region inferring that the chemical structure may likely be similar. The suggested chemical formula for both salts is a complex inorganic salt which is a combination of carbonates and sulphates. Kanwa and Shem salts showed similarities in structure. They therefore are likely to have similar properties.

Keywords: Kanwa; Shem; Acute toxicity, Atomic Absorption Spectroscopy, Infrared Spectroscopy