Effect of cooking temperatures on chemical changes in species of organic arsenic in seafood
Devesa, Vicenta | Martínez, A. | Suñer, M. Ángeles | Vélez, Dinoraz | Almela, Concepción | Montoro Martínez, Rosa | Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
The concentrations of arsenobetaine (AB), tetramethylarsonium ion (TMA+), and trimethylarsine oxide (TMAO) were determined in samples of sole, dory, hake, and sardine, raw and after being subjected to cooking processes - baking, frying, and grilling - at various temperatures. In all cases, the temperature attained inside the product during the cooking process was measured. The arsenic species extracted from the samples with methanol/water were separated by means of a column switching technique between a PRP-X100 column and a PRP-X200 column. AB was detected by hydride generation atomic absorption spectrometry, whereas TMA+ and TMAO were detected by hydride generation atomic fluorescence spectrometry. The results obtained showed that, in all of the types of seafood studied, TMA+ appeared after cooking, possibly because heating facilitates decarboxylation of AB to TMA+.
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