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