Effect of cooking temperatures on chemical changes in species of organic arsenic in seafood.
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. AB 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(+).
Devesa
V
V
Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Apartado 73, 46100 Burjassot (Valencia), Spain.
Martínez
A
A
Súñer
M A
MA
Vélez
D
D
Almela
C
C
Montoro
R
R
D000818:Animals; D001152:Arsenicals / Q000737:chemistry*; D003296:Cooking / Q000379:methods*; D005399:Fishes; D006358:Hot Temperature; D017747:Seafood / Q000032:analysis; D013054:Spectrophotometry, Atomic
D001152:Arsenicals