Organoarsenical species contents in fresh and processed seafood products.

  title={Organoarsenical species contents in fresh and processed seafood products.},
  author={Maria Angeles S{\'u}{\~n}er and Vicenta Devesa and Mar{\'i}a Clemente and Dinoraz V{\'e}lez and Rosa Montoro and In{\'e}s Urieta and Mercedes Jal{\'o}n and Mary Luz Macho},
  journal={Journal of agricultural and food chemistry},
  volume={50 4},
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… CONTINUE READING