Journal of Bioprocessing & Biotechniques

Reduction of Toxic Heavy Metals in Traditional Asian Herbs By Decoction Preparation

Abstract

Seung–Hoon Lee, In-Jun Wee and Chang-Ho Park

Heavy metal contents in traditional Asian herbs need to be monitored closely because of potential health risks of heavy metals at high concentrations. Total amount of toxic heavy metals (lead, copper, cadmium, chromium, mercury and arsenic) in each herb listed in the recipe of Ssanghwatang (one of the most popular herbal drinks in Korea) was 22.6-42.1 mg/kg as determined by Inductively Coupled Plasma - Atomic Emission Spectrometry (ICP-AES). These levels were notable because they were comparable to or above the guideline (30 mg/kg) set by Korean Food and Drug Administration (KFDA). However, herbal tea prepared by decoction preparation (a process of extracting medicinal components from the herbs by boiling them in water) contained only 6.35-12.2 % of the original toxic heavy metals in the herbs. Instead the remainder of toxic heavy metals was found in the herbal residue and the hempen cloth filter. The result suggests that drinking herbal tea is a much safer way of taking beneficial nutrients from the herbs as compared with consuming the whole herbs.