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Arsenic Speciation in Seafood by LC-ICP-MS/MS: Method Development and Influence of Culinary Treatment

Abstract

Arsenic speciation study in seafood after several culinary treatments was performed. Arsenic species were determined by liquid chromatography hyphenated to triple-quadrupole inductively coupled plasma mass spectrometry (LC-ICP-MS/MS). Oxygen was used as a reaction gas to make the conversion of 75As to 75As16O. The influence of culinary treatments (boiling, frying and sautéing) with or without the addition of spices (salt, lemon juice and garlic) on the As species in blacktip shark and asian tiger shrimp was investigated. Arsenic species were extracted by using a 30 mmol L-1 HNO3 solution, ammonium phosphate (10 mmol L-1) was used as mobile phase. The influence of pH and the addition of 1% (v/v) methanol were investigated. Regarding the culinary treatments, parameters such as sample mass and time of cooking were selected considering typical recipes used for seafood cooking. After the culinary treatments, the samples were immediately lyophilised and further milled in a cryogenic mill. Oil, water, butter and the spices used during cooking were analysed to perform a close mass balance of total As. The speciation method was also employed for a certified reference material (CRM, DORM-3), and the accuracy was evaluated by statistical comparison between the certified value and the total As determined by ICP-MS after acid digestion and also by a comparison of the sum of As species with the total As. No statistical difference was observed for both cases. As expected, arsenobetaine was the major species found in raw samples and also in cooked seafood after the culinary treatments. It was demonstrated that the culinary treatments did not influence the stability of As species present in the evaluated samples. The influence of the addition of spices on As species was also not observed, and the results were similar to those obtained for culinary treatments without spices. On the other hand, significant analyte losses (from 15 up to 45%) were observed for boiled seafood. The speciation analysis method presented accuracy and robustness for both raw seafood and seafood after the culinary treatments. The limits of quantification were 4, 21, 4, 9 and 18 ng g-1 for AsB, As(III), DMA, MMA and As(V), respectively. This study allowed the determination of As species in seafood after culinary treatments, thus offering additional information about the behaviour of species during cooking.

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Publication details

The article was received on 06 Feb 2017, accepted on 31 May 2017 and first published on 16 Jun 2017


Article type: Paper
DOI: 10.1039/C7JA00052A
Citation: J. Anal. At. Spectrom., 2017, Accepted Manuscript
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    Arsenic Speciation in Seafood by LC-ICP-MS/MS: Method Development and Influence of Culinary Treatment

    L. Schmidt, J. L. Figueroa, R. F. Santos, M. F. Mesko, P. D. A. Mello, E. M. M. Flores and J. A. Caruso, J. Anal. At. Spectrom., 2017, Accepted Manuscript , DOI: 10.1039/C7JA00052A

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