Determination of total arsenic levels by hydride generation atomic absorption spectrometry in foods from south-east Spain: estimation of daily dietary intake

Abstract

The total concentration of arsenic in different foods from south-east Spain was determined by hydride generation atomic absorption spectrometry. Mineralization was carried out with an HNO₃-HClO₄ mixture in a thermostated sand bath. Arsenic determination was performed by the standard addition method. Analyses of NIST and CBR-CEC reference materials demonstrated the reliability and accuracy of the technique. The highest arsenic levels were found in seafood, cereals, meat and meat by-products. In meat and meat by-products, the total arsenic measured in meat was significantly higher than that in sausages (p<0.05). In cereals, arsenic concentrations in corn and white rice samples were significantly higher (p<0.01) than those measured in wheat by-products. Mean arsenic concentrations in cheese were statistically lower than those in other dairy products (p<0.01). New data have been provided on the total arsenic content of a variety of foods in Spain, which is important for making exposure estimates. The estimated daily intake of total arsenic in the Spanish diet was 221 μg As day⁻¹.

Keywords:

• arsenic
• foods
• HG-AAS
• daily dietary intake
• food processing

Notes

^a Detection limit is the analyte concentration corresponding to three times the SD of the blank for a measured volume of 10 ml. The corresponding limit of quantification is 4.86 ng g⁻¹.

^b Characteristic mass is ng corresponding to 0.0044 milliAbsorbance Units.

^c Results obtained from recovery assays of six samples.

^d Relative standard deviation for seven replicate determinations in each of six samples.

^e Relative standard deviation for six replicate determinations (interday) in each of six samples.

^a p > 0.05.

^aFive different animal species (pork, rabbit, lamb, veal, chicken) were employed for arsenic determination in their meat.

^bFour different animal species were used for arsenic determination in their organ meats (kidney, liver, brain, lung).

^cSix different types of sausages were used (ham, chorizo, chopped, sausage, mortadella, cured ham).

^dTwelve different types of vegetables were used.

^eThree types of cereals were used (rice, corn, wheat); additionally, nine wheat by-products were analysed.

^fThree types of legumes were used (chick-peas, beans, lentils).

^gFive types of dry fruits were used (almonds, peanuts, walnuts, seeds, pistachio).

^h Four types of dairy products were used; for cheese nine different types were analysed.

^a Reported by Navarro et al. (1993).

^aµg kg⁻¹ body weight.