Determination of Inorganic Arsenic in Seaweed and Seafood by LC-ICP-MS: Method Validation
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Abstract Background: Seaweed and seafoodoften contain both inorganic and organic arsenic compounds showing distinct toxicities. Speciation must be taken into account when determining the concentrations of arsenic compounds and how they relate to overall toxicity. Objective: An analytical method for the quantitation of inorganicarsenic was validated in seaweed and seafood. Methods: Food samples were heated at 100°C in 0.3 mol/L nitric acid. Arsenic speciation was quantitatively determined by LC-inductively coupled plasma-MS (LC-ICP-MS) using an octadecilsilane (ODS) column with a mobile phase containing an ion-pair reagent. Results: Limits of detection (0.0023–0.012 mg/kg), LOQ (0.0077–0.042 mg/kg), repeatability (3.0–7.4%), intermediate precision (4.4–7.4%), and trueness (recoveries 94–107%) of the proposed method were satisfactory for inorganic arsenicin seaweed and seafood. Inorganic arsenic was detected in almost all the evaluated dried seaweed products, the Japanese oyster, nam pla, oyster sauce, and the intestinal organs of seafood. Conclusions: Among the dried seaweed products, significant inorganic arsenic was detected in the brown algae akamoku, hijiki, and mozuku. The small amounts of inorganic arsenic detected in nam pla and oyster sauce likely derive from the internal organs of the raw seafood used in their preparation. Highlights: Arsenic speciation in seaweed and seafood was measured by LC-ICP-MS using an ODS column with a mobile phase containing an ion-pair reagent. Among the dried seaweed products, brown algae akamoku, hijiki, and mozuku contained significantly high levels of inorganic arsenic. The intestinal organs of oyster, sardine, and scallop contained higher arsenic levels than the muscles.
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Inorganic arsenic content in dried seaweed products was significantly increased in brown algae, red algae, and hijiki.
“Furthermore, five Japanese scientists used LC-ICP-MS to measure the arsenic form in seaweed food by LC-ICP-MS and concluded that the inorganic arsenic content in dried seaweed products was significantly increased in brown algae, red algae, and hijiki [95].”
From Current Status and Future Trends in Removal, Control, and Mitigation of Algae Food Safety Risks for Human Consumption (2022) · cites this paper as [95]
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- Mueller, U., Agudo, A., Carrington, C., Doerge, D., Hellenäs, K.E., Leblanc, J.C., Rao, M., Renwick, A., Slob, W., & Wu, Y. (2011) Safety Evaluation of Certain Contaminants in Food, Proceedings from the 72nd Meeting of the Joint FAO/WHO Expert Committee on Food Additives, Rome, Italy, pp 161-204
- Authors
- Matsumoto-Tanibuchi, E., Sugimoto, T., Kawaguchi, T., Sakakibara, N., & Yamashita, M.
- Affiliations
- Japan Food Research Laboratories, 6-11-10 Nagayama,Tama, Tokyo, Japan 206-0025; Tokyo University of Marine Science and Technology, 4-5-7 Konan, Minato-ku, Tokyo, Japan 108-8477
- Japan Food Research Laboratories (JP)
- Tokyo University of Marine Science and Technology (JP)
- ORCID
- Yamashita, Michiaki
- Venue
- Journal of AOAC International
- Publisher
- Oxford University Press (OUP)
- Published
- 2019-03-01
- Volume
- 102
- Issue
- 2
- Pages
- 612-618
- ISSN
- 1060-3271 (ISSN-L)
- 1944-7922
- OpenAlex
- W2890594486
- Cited by
- 20
- References
- 0
- Citations by year
- 2026: 2 · 2025: 1 · 2024: 5 · 2023: 2 · 2022: 3 · 2021: 3 · 2020: 3 · 2019: 1
- FWCI
- 0.91
- Type
- journal article
- Language
- en
- Open access
- hybrid
- doi.org
- Licence
- Locations
- Journal of AOAC International (publishedVersion, cc-by-nc)
- PubMed (publishedVersion)
- Topics
- Physical Sciences › Environmental Science › Environmental Chemistry › Arsenic contamination and mitigation
- Physical Sciences › Chemistry › Analytical Chemistry › Analytical chemistry methods development
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
- Keywords
- inorganic arsenic, seaweed, seafood, arsenic speciation, dried seaweed, brown algae, hijiki, oysters, oyster sauce, food contamination, method validation
- MeSH terms
- Arsenic, Chromatography, Liquid, Food Analysis, Food Contamination, Seaweed, Mass Spectrometry, Seafood
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