Peer-reviewed articles

Inorganic arsenic in seafood: Does the extraction method matter?

Authors: Petursdottir, AH, Gunnlaugsdottir, H., Krupp, EM, Feldmann, J.

Version: Food Chemistry

Publication year: 2014


Nine different extraction methods were evaluated for three seafood samples to test whether the concentration of inorganic arsenic (iAs) determined in seafood is dependent on the extraction method. Certified reference materials (CRM) DOLT-4 (Dogfish Liver) and TORT-2 (Lobster Hepatopancreas), and a commercial herring fish meal were evaluated. All experimental work described here was carried out by the same operator using the same instrumentation, thus eliminating possible differences in results caused by laboratory related factors. Low concentrations of iAs were found in CRM DOLT-4 (0.012 ± 0.003 mg kg−1) and the herring fish meal sample (0.007 ± 0.002 mg kg−1) for all extraction methods. When comparing the concentration of iAs in CRM TORT-2 found in this study and in the literature dilute acids, HNO3 and HCl, showed the highest extracted iAs wheras dilute NaOH (in 50% ethanol) showed significantly lower extracted iAs. However, most other extraction solvents were not statistically different from one another.

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