Determination of total arsenic, inorganic and organic arsenic species in wine

Abstract

Forty-five wine samples from the south of Spain of different alcoholic strength were analysed for total arsenic and its inorganic [As(III), As(V)] and organic (monomethylarsonic acid [MMAA], dimethylarsinic acid [DMAA]) species. The As levels of the wine samples ranged from 2.1 to 14.6 microg l(-1). The possible effect of the alcoholic fermentation process on the levels of the total arsenic and arsenical species was studied. The average total arsenic levels for the different samples were very similar, without significant differences between all types of wines. In table wines and sherry, the percentages of total inorganic arsenic were 18.6 and 15.6%, with DMAA or MMAA being the predominant species, respectively. In most samples, DMAA was the most abundant species, but the total inorganic aresenic fraction was considerable, representing 25.4% of the total concentration of the element. The estimated daily intakes of total arsenic and total inorganic arsenic for average Spanish consumers were 0.78 and 0.15 microg/person day(-1), respectively. The results suggest that the consumption of these types of wines makes no significant contribution to the total and inorganic arsenic intake for normal drinkers. However, wine consumption contributes a higher arsenic intake than through consumption of beers and sherry brandies.

Influence of Fungicide Residues in Wine Quality

“…Values in the wine samples analyzed varied between 2.1 and 14.6 mg/l. The results suggested that consumption of these wines do not have a significant contribution to the diet of total and inorganic arsenic for a moderate drinker (Herce-Pagliai et al, 2002). Regarding the influence of storage time and temperature of wine, one study proposed the creation of an equation based on kinetic analysis that allows us to predict the concentration of ethyl-carbamate in wine after storage time at given temperature.…”

Presence of Arsenic in Commercial Beverages

“…These beverages include Chinese tea [17] , mineral water [18] , breast milk [19,20] and alcoholic beverages [21][22][23] , specifically wine and beer.…”

Atomic spectrometry methods for wine analysis: A critical evaluation and discussion of recent applications

“…Herce-Pagliai et al determined total As and inorganic and organic As species in 45 wine samples by HGAAS and ion-exchange chromatography coupled to HGAAS. They found As levels ranging from 2 to 15 g L −1 where DMA was the most abundant species in most of the samples [135]. However, the concentrations were relatively low considering international legislation and the estimated daily intake of total As for consumers [135].…”

“…They found As levels ranging from 2 to 15 g L −1 where DMA was the most abundant species in most of the samples [135]. However, the concentrations were relatively low considering international legislation and the estimated daily intake of total As for consumers [135]. Wangkarn and Pergantis developed a method for the high-speed ion-pair reversed-phase narrow-bore HPLC separation of inorganic As, MMA and DMA, on-line coupled to ICPMS and found only trace levels of arsenite in the wine samples.…”