Inorganic arsenic in seafood

Does the extraction method matter?

Ásta Heirún Pétursdóttir, Helga Gunnlaugsdóttir, Eva M. Krupp, Jörg Feldmann

Research output: Contribution to journalArticle

29 Citations (Scopus)

Abstract

Nine different extraction methods were evaluated for three seafood samples to test whether the concentration of inorganic arsenic (iAs) determined in seafood is dependent on the extraction method. Certified reference materials (CRM) DOLT-4 (Dogfish Liver) and TORT-2 (Lobster Hepatopancreas), and a commercial herring fish meal were evaluated. All experimental work described here was carried out by the same operator using the same instrumentation, thus eliminating possible differences in results caused by laboratory related factors. Low concentrations of iAs were found in CRM DOLT-4 (0.012 ± 0.003 mg kg-1) and the herring fish meal sample (0.007 ± 0.002 mg kg-1) for all extraction methods. When comparing the concentration of iAs in CRM TORT-2 found in this study and in the literature dilute acids, HNO3 and HCl, showed the highest extracted iAs wheras dilute NaOH (in 50% ethanol) showed significantly lower extracted iAs. However, most other extraction solvents were not statistically different from one another.
Original languageEnglish
Pages (from-to)353-359
Number of pages7
JournalFood Chemistry
Volume150
Early online date13 Nov 2013
DOIs
Publication statusPublished - 1 May 2014

Fingerprint

Seafood
Arsenic
seafoods
arsenic
herring
fish meal
Fish
Meals
Fishes
Dogfish
Hepatopancreas
methodology
hepatopancreas
instrumentation
Solvent extraction
lobsters
Liver
Ethanol
ethanol
sampling

Keywords

  • Analytical chemistry
  • Arsenic
  • Feed
  • Inorganic
  • Marine
  • Speciation
  • Species

Cite this

Inorganic arsenic in seafood : Does the extraction method matter? / Pétursdóttir, Ásta Heirún; Gunnlaugsdóttir, Helga; Krupp, Eva M.; Feldmann, Jörg.

In: Food Chemistry, Vol. 150, 01.05.2014, p. 353-359.

Research output: Contribution to journalArticle

Pétursdóttir, Ásta Heirún ; Gunnlaugsdóttir, Helga ; Krupp, Eva M. ; Feldmann, Jörg. / Inorganic arsenic in seafood : Does the extraction method matter?. In: Food Chemistry. 2014 ; Vol. 150. pp. 353-359.
@article{011582f1e19d4b00b24336c031bc985a,
title = "Inorganic arsenic in seafood: Does the extraction method matter?",
abstract = "Nine different extraction methods were evaluated for three seafood samples to test whether the concentration of inorganic arsenic (iAs) determined in seafood is dependent on the extraction method. Certified reference materials (CRM) DOLT-4 (Dogfish Liver) and TORT-2 (Lobster Hepatopancreas), and a commercial herring fish meal were evaluated. All experimental work described here was carried out by the same operator using the same instrumentation, thus eliminating possible differences in results caused by laboratory related factors. Low concentrations of iAs were found in CRM DOLT-4 (0.012 ± 0.003 mg kg-1) and the herring fish meal sample (0.007 ± 0.002 mg kg-1) for all extraction methods. When comparing the concentration of iAs in CRM TORT-2 found in this study and in the literature dilute acids, HNO3 and HCl, showed the highest extracted iAs wheras dilute NaOH (in 50{\%} ethanol) showed significantly lower extracted iAs. However, most other extraction solvents were not statistically different from one another.",
keywords = "Analytical chemistry, Arsenic, Feed, Inorganic, Marine, Speciation, Species",
author = "P{\'e}tursd{\'o}ttir, {{\'A}sta Heir{\'u}n} and Helga Gunnlaugsd{\'o}ttir and Krupp, {Eva M.} and J{\"o}rg Feldmann",
note = "We thank Rannis (The Icelandic Research Fund for Graduate Students), Mat{\'i}s, the College of Physical Sciences at Aberdeen University, the SORSAS award and the TESLA research fund for providing financial support. S{\'i}ldarvinnslan hf (SVN) and Vinnslust{\"o}{\dh}in hf (VSV) in Iceland are further acknowledged for the samples provided. Hr{\"o}nn O. J{\"o}rundsdottir is thanked for her assistance with measurements in Iceland and Dr. Andrea Raab for measuring samples on the HR-ICP-MS",
year = "2014",
month = "5",
day = "1",
doi = "10.1016/j.foodchem.2013.11.005",
language = "English",
volume = "150",
pages = "353--359",
journal = "Food Chemistry",
issn = "0308-8146",
publisher = "Elsevier Limited",

}

TY - JOUR

T1 - Inorganic arsenic in seafood

T2 - Does the extraction method matter?

AU - Pétursdóttir, Ásta Heirún

AU - Gunnlaugsdóttir, Helga

AU - Krupp, Eva M.

AU - Feldmann, Jörg

N1 - We thank Rannis (The Icelandic Research Fund for Graduate Students), Matís, the College of Physical Sciences at Aberdeen University, the SORSAS award and the TESLA research fund for providing financial support. Síldarvinnslan hf (SVN) and Vinnslustöðin hf (VSV) in Iceland are further acknowledged for the samples provided. Hrönn O. Jörundsdottir is thanked for her assistance with measurements in Iceland and Dr. Andrea Raab for measuring samples on the HR-ICP-MS

PY - 2014/5/1

Y1 - 2014/5/1

N2 - Nine different extraction methods were evaluated for three seafood samples to test whether the concentration of inorganic arsenic (iAs) determined in seafood is dependent on the extraction method. Certified reference materials (CRM) DOLT-4 (Dogfish Liver) and TORT-2 (Lobster Hepatopancreas), and a commercial herring fish meal were evaluated. All experimental work described here was carried out by the same operator using the same instrumentation, thus eliminating possible differences in results caused by laboratory related factors. Low concentrations of iAs were found in CRM DOLT-4 (0.012 ± 0.003 mg kg-1) and the herring fish meal sample (0.007 ± 0.002 mg kg-1) for all extraction methods. When comparing the concentration of iAs in CRM TORT-2 found in this study and in the literature dilute acids, HNO3 and HCl, showed the highest extracted iAs wheras dilute NaOH (in 50% ethanol) showed significantly lower extracted iAs. However, most other extraction solvents were not statistically different from one another.

AB - Nine different extraction methods were evaluated for three seafood samples to test whether the concentration of inorganic arsenic (iAs) determined in seafood is dependent on the extraction method. Certified reference materials (CRM) DOLT-4 (Dogfish Liver) and TORT-2 (Lobster Hepatopancreas), and a commercial herring fish meal were evaluated. All experimental work described here was carried out by the same operator using the same instrumentation, thus eliminating possible differences in results caused by laboratory related factors. Low concentrations of iAs were found in CRM DOLT-4 (0.012 ± 0.003 mg kg-1) and the herring fish meal sample (0.007 ± 0.002 mg kg-1) for all extraction methods. When comparing the concentration of iAs in CRM TORT-2 found in this study and in the literature dilute acids, HNO3 and HCl, showed the highest extracted iAs wheras dilute NaOH (in 50% ethanol) showed significantly lower extracted iAs. However, most other extraction solvents were not statistically different from one another.

KW - Analytical chemistry

KW - Arsenic

KW - Feed

KW - Inorganic

KW - Marine

KW - Speciation

KW - Species

UR - http://www.scopus.com/inward/record.url?scp=84888616024&partnerID=8YFLogxK

U2 - 10.1016/j.foodchem.2013.11.005

DO - 10.1016/j.foodchem.2013.11.005

M3 - Article

VL - 150

SP - 353

EP - 359

JO - Food Chemistry

JF - Food Chemistry

SN - 0308-8146

ER -