NDLI: Screening of Toxic Inorganic Arsenic Species in Garlic (Allium sativum L.)

Content Provider	Springer Nature Link
Author	Sousa Ferreira, Hadla Matos Reyes, Mariela N. Cervera, M. Luisa Costa Ferreira, Sergio L. Guardia, Miguel
Copyright Year	2010
Abstract	It has been evidenced that arsenic in garlic is present in the most toxic inorganic species As(III) and As(V). A non-chromatographic speciation method has been developed for the screening of inorganic toxic species of As in garlic samples by hydride generation atomic fluorescence spectrometry. The determination of As(III) and As(V) was based on the different efficiencies of hydride generation with NaBH$_{4}$ with and without a previous reduction with ascorbic acid and KI using a system of two proportional equations corresponding to these two different measurement conditions. The extraction efficiency of total arsenic and the stability of As(III) and As(V) in different extraction media (sulphuric acid, perchloric acid, and methanol/water) were evaluated. Based on the extraction yield and the stability of extracted species, 1.0 mol L$^{−1}$ H$_{2}$SO$_{4}$ was selected as the best extracting solution for speciation analysis. The methodology developed allows us a limit of detection of 0.8 and 0.6 ng g$^{−1}$ for As(III) and As(V), respectively. The relative standard deviation values were 4% for As(III) and 7% for As(V). This method was applied to determine As(III), As(V), and total As in different Spanish garlic samples. The arsenic (III) content varied from 17.1 to 22.1 ng g$^{−1}$ and As(V) from 54.7 to 67.6 ng g$^{−1}$. The accuracy of the method was confirmed by the analysis of a certified reference material of tomato leaves treated in the same way as the garlic samples.
Starting Page	447
Ending Page	452
Page Count	6
File Format	PDF
ISSN	19369751
Journal	Food Analytical Methods
Volume Number	4
Issue Number	4
e-ISSN	1936976X
Language	English
Publisher	Springer-Verlag
Publisher Date	2010-12-18
Publisher Place	New York
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Arsenic Atomic fluorescence spectrometry Risk assessment Speciation Extraction Garlic Microbiology Chemistry/Food Science Food Science Analytical Chemistry
Content Type	Text
Resource Type	Article
Subject	Analytical Chemistry Safety Research Safety, Risk, Reliability and Quality Applied Microbiology and Biotechnology Food Science

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