Percentages of total arsenic represented by arsenobetaine levels of manufactured seafood products
The aim of the present study is to establish whether arsenobetaine (AB) is the principal species in manufactured seafood products. Total As and AB were analyzed in a wide range of seafood products using hydride generation-atomic absorption spectrometry (HG-AAS) and liquid chromatography-inductively coupled argon plasma atomic emission spectrometric detection (HPLC-ICP-AES). Our findings shows that total As contents were in general of the order of those found by the U.K. Ministry of Agriculture, Fisheries and Food (MAFF). The range for AB is <0.1-5.4 μg g-1 of fresh weight (expressed as As) or <0.2-12.8 μg g-1 of fresh weight (expressed as AB). The mean values ± SD of percentages of total As represented by AB are 81 ± 21 in fresh seafood, 42 ± 22 in frozen seafood, and 28 ± 17 in preserved seafood. This confirms that there is a lower percentage of As as AB in frozen or preserved products than in fresh seafoods. Further research is to be carried out to confirm whether AB is degraded during manufacturing processes or leached out into liquor, oil, or sauce of canned seafoods.
| Main Authors: | , , |
|---|---|
| Format: | artículo biblioteca |
| Published: |
American Chemical Society
1995-05-01
|
| Subjects: | Arsenic levels, Arsenobetaine levels, Chromatography-inductively coupled argon plasma atomic emission spectrometric detection, High-performance liquid, Hydride generation-atomic absorption spectrometry, Manufactured seafood, |
| Online Access: | http://hdl.handle.net/10261/331242 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|