Analysis of Arsenic in Marine Oils by Neutron Activation. Evidence of Arseno Organic Compounds

Lunde, Gulbrand

doi:10.1007/bf02667103

Cited by 55 publications

(39 citation statements)

References 5 publications

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“…Lipophilic As compounds in marine organisms were first investigated by Lunde (Lunde 1968), although their actual molecular structures remained unknown for a long time (Morita and Shibata 1988). The first identified AsLipid was dipalmitoylglycerophospho-2-hydroxypropyl-5-deoxy-5-(dimethylarsinoyl)-beta-ribofuranoside in the brown alga, Unidaria pinnatifida (Morita and Shibata 1988).…”

Section: Sources and Distribution Of Organic As Species In Marine mentioning

confidence: 99%

Human exposure to organic arsenic species from seafood

Taylor

Goodale

Raab

et al. 2017

Science of The Total Environment

380

256

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Seafood, including finfish, shellfish, and seaweed, is the largest contributor to arsenic (As) exposure in many human populations. In contrast to the predominance of inorganic As in water and many terrestrial foods, As in marine-derived foods is present primarily in the form of organic compounds. To date, human exposure and toxicological assessments have focused on inorganic As, while organic As has generally been considered to be non-toxic. However, the high concentrations of organic As in seafood, as well as the often complex As speciation, can lead to complications in assessing As exposure from diet. In this report, we evaluate the presence and distribution of organic As species in seafood, and combined with consumption data, address the current capabilities and needs for determining human exposure to these compounds. The analytical approaches and shortcomings for assessing these compounds are reviewed, with a focus on the best practices for characterization and quantitation. Metabolic pathways and toxicology of two important classes of organic arsenicals, arsenolipids and arsenosugars, are examined, as well as individual variability in absorption of these compounds. Although determining health outcomes or assessing a need for regulatory policies for organic As exposure is premature, the extensive consumption of seafood globally, along with the preliminary toxicological profiles of these compounds and their confounding effect on assessing exposure to inorganic As, suggests further investigations and process-level studies on organic As are needed to fill the current gaps in knowledge.

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Section: Sources and Distribution Of Organic As Species In Marine mentioning

confidence: 99%

Human exposure to organic arsenic species from seafood

Taylor

Goodale

Raab

et al. 2017

Science of The Total Environment

380

256

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“…Kolakowska et al (21) reported 6.6 pg/g arsenic in cod liver and its oil. Lunde (22) reported 3.9 pg/g arsenic in the lipid extracts of cod liver and herring. The mercury concentration in different brands of fish oil studied by Foran et al (8) ranged from 6 to 12 pg/liter.…”

Section: )mentioning

confidence: 99%

Effect of Supercritical Fluid Extraction on the Reduction of Toxic Elements in Fish Oil Compared with Other Extraction Methods

Hajeb

Selamat

Afsah‐Hejri

et al. 2015

Journal of Food Protection

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High-quality fish oil for human consumption requires low levels of toxic elements. The aim of this study was to compare different oil extraction methods to identify the most efficient method for extracting fish oil of high quality with the least contamination. The methods used in this study were Soxhlet extraction, enzymatic extraction, wet reduction, and supercritical fluid extraction. The results showed that toxic elements in fish oil could be reduced using supercritical C 0 2 at a modest temperature (60°C) and pressure (35 MPa) with little reduction in the oil yield. There were significant reductions in mercury (85 to 100%), cadmium (97 to 100%), and lead (100%) content of the fish oil extracted using the supercritical fluid extraction method. The fish oil extracted using conventional methods contained toxic elements at levels much higher than the accepted limits of 0.1 pg/g.

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“…Lunde in 1968 was the first to report that fish contained appreciable levels of lipid-soluble arsenic [8]. Benson and co-workers, however, were the first to investigate its formation in algae using a biochemical approach beginning with radiolabeled arsenate [9,10].…”

Section: How Does It Get There?mentioning

confidence: 99%

Arsenic species in seafood: Origin and human health implications

Francesconi

2010

Pure and Applied Chemistry

248

171

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The presence of arsenic in marine samples was first reported over 100 years ago, and shortly thereafter it was shown that common seafood such as fish, crustaceans, and molluscs contained arsenic at exceedingly high concentrations. It was noted at the time that this seafood arsenic was probably present as an organically bound species because the concentrations were so high that if the arsenic had been present as an inorganic species it would certainly have been toxic to the humans consuming seafood. Investigations in the late 1970s identified the major form of seafood arsenic as arsenobetaine [(CH 3 ) 3 As + CH 2 COO -], a harmless organoarsenic compound which, following ingestion by humans, is rapidly excreted in the urine. Since that work, however, over 50 additional arsenic species have been identified in marine organisms, including many important food products. For most of these arsenic compounds, the human toxicology remains unknown. The current status of arsenic in seafood will be discussed in terms of the possible origin of these compounds and the implications of their presence in our foods. Fig. 1 Structures of arsenic species especially relevant to the occurrence and metabolism of arsenic in seafood.

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Analysis of Arsenic in Marine Oils by Neutron Activation. Evidence of Arseno Organic Compounds

Cited by 55 publications

References 5 publications

Human exposure to organic arsenic species from seafood

Human exposure to organic arsenic species from seafood

Effect of Supercritical Fluid Extraction on the Reduction of Toxic Elements in Fish Oil Compared with Other Extraction Methods

Arsenic species in seafood: Origin and human health implications

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