title: Concentrations and bioaccessibilities of trace elements in barbecue charcoals.
abstract: Total and bioaccessible concentrations of trace elements (Al, As, Cd, Cu, Fe, Hg, Mn, Ni, Pb and Zn) have been measured in charcoals from 15 barbecue products available from UK retailers. Total concentrations (available to boiling aqua regia) were greater in briquetted products (with mean concentrations ranging from 0.16 μg g(-1) for Cd to 3240 μg g(-1) for Al) than in lumpwoods (0.007 μg g(-1) for Cd to 28 μg g(-1) for Fe), presumably because of the use of additives and secondary constituents (e.g. coal) in the former. On ashing, and with the exception of Hg, elemental concentrations increased by factors ranging from about 1.5 to 50, an effect attributed to the combustion of organic components and offset to varying extents by the different volatilities of the elements. Concentrations in the ashed products that were bioaccessible, or available to a physiologically based extraction test (PBET) that simulates, successively, the chemical conditions in the human stomach and intestine, exhibited considerable variation among the elements studied. Overall, however, bioaccessible concentrations relative to corresponding total concentrations were greatest for As, Cu and Ni (attaining 100% in either or both simulated PBET phases in some cases) and lowest for Pb (generally <1% in both phases). A comparison of bioaccessible concentrations in ashed charcoals with estimates of daily dietary intake suggest that Al and As are the trace elements of greatest concern to human health from barbecuing.
authors.affiliation: School of Geography, Earth and Environmental Sciences, University of Plymouth, Drake Circus, Plymouth PL4 8AA, UK.
authors.forename: Annabel
authors.initials: A
authors.lastname: Sharp
authors.forename: Andrew
authors.initials: A
authors.lastname: Turner
mesh_terms: D019342:Acetic Acid / Q000737:chemistry; D001151:Arsenic / Q000032:analysis* / Q000737:chemistry; D001647:Bile Acids and Salts / Q000737:chemistry; D002606:Charcoal / Q000737:chemistry*; D002951:Citrates / Q000737:chemistry; D003296:Cooking; D005750:Gastric Juice / Q000737:chemistry; D006851:Hydrochloric Acid / Q000737:chemistry; D007419:Intestinal Secretions / Q000737:chemistry; D019344:Lactic Acid / Q000737:chemistry; D008293:Malates / Q000737:chemistry; D008670:Metals / Q000032:analysis* / Q000737:chemistry; D017942:Nitric Acid / Q000737:chemistry; D010194:Pancreatin / Q000737:chemistry; D010434:Pepsin A / Q000737:chemistry; D000077559:Sodium Citrate
chemical_list: D001647:Bile Acids and Salts; D002951:Citrates; D008293:Malates; D008670:Metals; D002606:Charcoal; D000077559:Sodium Citrate; D019344:Lactic Acid; D017942:Nitric Acid; D010194:Pancreatin; C030298:malic acid; D010434:Pepsin A; D001151:Arsenic; D019342:Acetic Acid; D006851:Hydrochloric Acid
keywords: Barbecue; Bioaccessibility; Charcoal; Exposure; Trace elements