Inorganic arsenic in seafood: Does the extraction method matter?

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

Research output: Contribution to journalArticle

32 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

Keywords

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

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