Table 3.
Moisture contents and limits of quantification (LOQs) of total and inorganic arsenic of individual herbs.
| Average Moisture Content (%) | LOQ (total arsenic wet wt) | LOQ (inorganic arsenic, wet wt) | |
|---|---|---|---|
| Bird's eye chili (Capsicum frutescens) |
64.2 | 6.80 | 5.37 |
| Cayenne pepper (Capsicum annuum) |
73.7 | 5.00 | 3.95 |
| Celery (Apium graveolens) |
91.6 | 1.60 | 1.26 |
| Garlic (Allium sativum) |
86.5 | 2.57 | 2.03 |
| Holy basil (Ocimum sanctum) |
79.5 | 3.90 | 3.08 |
| Kitchen mint (Mentha cordifolia) |
87.0 | 2.47 | 1.95 |
| Lemongrass (Cymbopogon citratus) |
68.2 | 6.04 | 4.77 |
| Pepper (Piper nigrum) |
9.53 | 17.2 | 13.6 |
| Shallot (Allium cepa) |
91.9 | 1.54 | 1.22 |
| Sweet basil (Ocimum basilicum) |
81.6 | 3.50 | 2.76 |