Total Versus Inorganic and Organic Species of As, Cr, and Sb in Flavored and Functional Drinking Waters: Analysis and Risk Assessment

Abstract

Packing material can release certain elements such as As, Cr, or Sb into its content and, thus, contaminate the drinking water. The effect of As, Cr, and Sb on human health depends highly on the chemical species in which these elements are introduced into the body. For the above reasons quantification and speciation of As, Cr, and Sb in flavored and functional drinking water samples is an important issue. Total, inorganic, and organic species of As, Cr, and Sb including As(III), As(V), Cr(VI), Sb(III), and Sb(V) were studied in flavored and functional drinking waters. Analyses of total As, Cr, and Sb were conducted using inductively coupled plasma mass spectrometry (ICP-MS) according to ISO 17294-2:2016. The speciation analysis of arsenic, chromium, and antimony in bottled flavored and functional drinking waters was conducted with the use of the elemental (HPLC/ICP dynamic reaction cell (DRC) MS) and molecular (electrospray ionization MS/MS) mass spectrometry. Concentrations of total As, Cr, and Sb (µg∙L−1) in waters studied were in the ranges 0.0922 ± 0.0067 to 8.37 ± 0.52, 0.0474 ± 0.0014 to 1.310 ± 0.045, and 0.0797 ± 0.0026 to 1.145 ± 0.019, respectively. Speciation analysis showed that, apart from the toxic ionic species, known and unknown organic species were present in test samples. The risk assessment results proved that there is no risk associated with consumption of these tested beverages in terms of the non-carcinogenic effect of total and inorganic or organic species of As, Cr, and Sb.

Atomic Spectrometry Update: review of advances in elemental speciation

“…Total As, As III and As V have been determined in avoured and bottled drinking waters using HPLC-ICP-MS and ES-MS-MS and the method detailed in ISO 17294-2:2016 to investigate contamination from the packaging and Cr VI , Sb III , and Sb V were also included in the study. 58 The concentrations of total As in the waters studied were in the range from 0.0922 AE 0.0067 to 8.37 AE 0.52 mg L À1 . Of the two iAs species, As V was found to be dominant in avoured waters, although in unavoured waters higher concentrations of As III were observed in the majority of the tested samples.…”

“…Seven of these are summarised in Table 2. In addition, Lorenc et al 58 applied previously published HPLC-ICP-MS methods to the determination of inorganic and organic species of As, Cr, and Sb in flavoured and functional drinking waters. They found for about one-half of the 42 samples, the sum of the concentrations of As III and As V was equal to about 80% of the total with other 20% made up of AsB and unknown organic species.…”

“…183 Once again THF was used as the eluent at a ow rate of 0.7 mL min À1 with three GPC columns in series. A post-column split (20 : 1) was used to send the low-ow outlet ($40 mL min À1 ) to the SF-ICP-MS via an in-house built interface, comprising a modied total consumption nebuliser mounted within a laboratory-made jacketed spray chamber, thermostated at 60 C. The isotopes of 32 S, 51 V, and 58 Ni were monitored in medium resolution mode. The results from the use of GPC-ICP-MS showed very clearly the presence of asphaltene clusters in THF solution and the results provided strong support for the current models regarding cluster formation.…”

Lc/Icp‐ms and Complementary Techniques in Bespoke and Nontargeted Speciation Analysis of Elements in Food Samples

“…On the contrary, Lorenc et al have conducted similar research on the flavored bottled drinking water samples and did not identify Sbcitric acid complexes. Main sources of food, especially drinking water, contamination with antimony are polymeric materials such as poly(ethylene terephthalate) (PET) (Lorenc et al, 2019(Lorenc et al, , 2020b. There is no evidence in a literature for complex organic Sb compounds in food.…”

“…All those elements, except Ni, are being complexed in plants by organic ligands, such as PCs, GSH, or peptides (Navaza et al, 2006;Chen et al, 2007;Anan et al, 2013). There are also papers regarding elemental speciation in beverages of fruit origin or containing fruit origin additives, such as flavored water and juice (Hansen & Pergantis, 2006;Lorenc et al, 2019Lorenc et al, , 2020b.…”