Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 49, Issue 5, Pages 2272-2276Publisher
AMER CHEMICAL SOC
DOI: 10.1021/jf0013297
Keywords
arsenic; organoarsenical species; seafood; cooking; chemical changes
Ask authors/readers for more resources
The concentrations of arsenobetaine (AB), tetramethylarsonium ion (TMA(+)), and trimethylarsine oxide (TMAO) were determined in samples of sole, dory, hake, and sardine, raw and after being subjected to cooking processes-baking, frying, and grilling-at various temperatures. In all cases, the temperature attained inside the product during the cooking process was measured. The arsenic species extracted from the samples with methanol/water were separated by means of a column switching technique between a PRP-X100 column and a PRP-X200 column. AE was detected by hydride generation atomic absorption spectrometry, whereas TMA+ and TMAO were detected by hydride generation atomic fluorescence spectrometry. The results obtained showed that, in all of the types of seafood studied; TMA(+) appeared after cooking, possibly because heating facilitates decarboxylation of AB to TMA(+).
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available