title: Arsenic Release from Foodstuffs upon Food Preparation.
abstract: In this study the concentration of total arsenic (As) and arsenic species (inorganic As, arsenobetaine, dimethylarsinate, and methylarsonate) was monitored in different foodstuffs (rice, vegetables, algae, fish, crustacean, molluscs) before and after preparation using common kitchen practices. By measuring the water content of the foodstuff and by reporting arsenic concentrations on a dry weight base, we were able to distinguish between As release effects due to food preparation and As decrease due to changes in moisture content upon food preparation. Arsenic species were released to the broth during boiling, steaming, frying, or soaking of the food. Concentrations declined with maxima of 57% for total arsenic, 65% for inorganic As, and 32% for arsenobetaine. On the basis of a combination of our own results and literature data, we conclude that the extent of this release of arsenic species is species specific, with inorganic arsenic species being released most easily, followed by the small organic As species and the large organic As species.
authors.affiliation: Veterinary and Agrochemical Research Centre (CODA-CERVA) , Leuvensesteenweg 17, 3080 Tervuren, Belgium.
authors.forename: Karlien
authors.identifier: http://orcid.org/0000-0002-7059-1059
authors.initials: K
authors.lastname: Cheyns
authors.affiliation: Veterinary and Agrochemical Research Centre (CODA-CERVA) , Leuvensesteenweg 17, 3080 Tervuren, Belgium.
authors.forename: Nadia
authors.initials: N
authors.lastname: Waegeneers
authors.affiliation: Center for Microbial Ecology and Technology (CMET), Ghent University , Coupure Links 653, 9000 Ghent, Belgium.
authors.forename: Tom
authors.initials: T
authors.lastname: Van de Wiele
authors.affiliation: Veterinary and Agrochemical Research Centre (CODA-CERVA) , Leuvensesteenweg 17, 3080 Tervuren, Belgium.
authors.forename: Ann
authors.initials: A
authors.lastname: Ruttens
mesh_terms: D000818:Animals; D001151:Arsenic / Q000737:chemistry*; D003296:Cooking; D005399:Fishes; D005506:Food Contamination / Q000032:analysis*; D012275:Oryza / Q000737:chemistry*; D017747:Seafood / Q000032:analysis*; D014675:Vegetables / Q000737:chemistry*
chemical_list: D001151:Arsenic
keywords: arsenic; food; inorganic arsenic; preparation; speciation