Determination of total arsenic and its chemical speciation in ricebased gluten-free products

• Autor(a) principal: Monteiro Bastos da Silva, Juliana
• Data de Publicação: 2021
• Outros Autores: Sánchez Ortega, Alicia, Jose Barrio Diez-Caballero, Ramon, Costa Moreira, Josino
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Vigilância Sanitária em Debate
• Texto Completo: https://visaemdebate.incqs.fiocruz.br/index.php/visaemdebate/article/view/1803
• topic: Arsênio; Alimentos sem Glúten; Farinha de Arroz; Especiação Química do Arsênio; Concentração de Arsênio Total; Arsenic in Rice-Based Foods; Arsenic in Non-Gluten Food; Rice Flour; Arsenic Chemical Speciation; Arsenic Determination

Introduction: Arsenic (As) is a chemical element known to be carcinogenic and capable of contaminating humans through water and food. Among foods, rice has significant importance due to its high consumption and capacity to accumulate As under its various chemical species, which determine As biological effects. For this reason, the intake of this element is regulated nationally and internationally. As different arsenical species have different toxicities, it is important to determine each one in the food. Objective:This study aimed to verify the existence and measure the significance of matrix effects on the results of chemical speciation in samples of rice-based products. Method: The total As concentration in the 15 samples of products derived from rice were analyzed by ICP/MS and the chemical speciation by HPLC-ICP/MS. Results:The total As concentrations were between 31.6 and 311.6 mg kg-1 and 2 samples were above the recommended limits. The chemical species As (II), MMA, DMA and As (V) were determined and the sum of their concentrations produced results compatible with the declared values in certified materials and with the total As in products with simple composition. However, greater variability (13 to 97%) was observed in samples containing proteins, fibers, carbohydrates and fats. Conclusions: The presence of fibers, proteins, fats and carbohydrates in the food formulation negatively impacted the results and confirms the need for further studies to overcome these interferences.