Organoarsenical Species Contents in Fresh and Processed Seafood Products

A study was carried out to determine organic species of arsenic in the main varieties of seafood consumed in the Basque country (Spain). The concentrations of arsenobetaine (AB), dimethylarsinic acid (DMA), monomethylarsonic acid (MMA), arsenocholine (AC), and tetramethylarsonium ion (TMA+) in 64 samples corresponding to different food items are presented. The study provides information about a possible distribution pattern of organoarsenical species in seafood products. AB was detected in all of the samples [0.3−104.1 μg g-1 dry weight (dw)]. DMA was detected in all of the samples except squid and salted cod (0.027−1.757 μg g-1 dw). MMA was detected only in certain fatty fish (0.004−0.028 μg g-1 dw) and bivalves (0.031−0.047 μg g-1 dw). AC was only present in some samples of lean fish (0.014−0.089 μg g-1 dw), and TMA+ was detected only in anchovy (0.039−0.169 μg g-1 dw) and crustaceans (0.044−0.966 μg g-1 dw). Keywords: Arsenic; seafood products; monomethylarsonic acid; dimethylarsinic acid; arsenobetaine; arsenocholine; tetramethylarsonium ion