INVESTIGADORES
SALOMONE vanesa Natalia
artículos
Título:
On-line speciation analysis of arsenic compounds in commercial edible seaweed by HPLC–UV-thermo-oxidation-HG-AFS
Autor/es:
CAMURATI, JULIETA R.; LONDONIO, AGUSTÍN; SMICHOWSKI, PATRICIA; SALOMONE, VANESA N.
Revista:
FOOD CHEMISTRY
Editorial:
ELSEVIER SCI LTD
Referencias:
Año: 2021 vol. 357
ISSN:
0308-8146
Resumen:
Arsenic speciation analysis in dried seaweeds was carried out using an on-line HPLC?UV-thermo-oxidation-HG-AFS system. Species separated and quantified were: arsenite [As(III)], arsenate [As(V)], monomethylarsonic acid (MMA), dimethylarsinic acid (DMA) and different arsenosugars. Extraction efficiency ranged between 38-83%. Chromatographic separation was achieved in gradient elution mode using (NH4)2CO3 as mobile phase in the pH range 9-10.3. Total As concentration was quantified by ICP-MS after microwave digestion. Limits of detection were in the range 3.0 to 6.0 ng g−1 for the species under study based on peak height and the relative standard deviation was < 8 % at 10 µg L-1 As. The accuracy of the procedure was verified by analyzing the CRM BCR-279 Ulva lactuca. Results for total As were in agreement with the certified values. The HPLC-(UV)-HG-AFS system resulted suitable for quantification of eight As compounds. Results showed that arsenosugars are the most abundant compounds in the investigated seaweeds.