JOURNAL OF CHILEAN CHEMICAL SOCIETY

Vol 62 No 3 (2017): Journal of the Chilean Chemical Society
Original Research Papers

ASSESSING THE BIOAVAILABILITY AND BIOACCESSIBILITY OF TOTAL ARSENIC AND ARSENIC SPECIES IN ENVIRONMENTAL SAMPLES

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  • Isabel Pizarro,
  • Domingo Roman,
  • Milagros Gomez,
  • M. Antonia Palacios
Isabel Pizarro
Facultad de Ciencias Básicas, Universidad de Antofagasta
Domingo Roman
Facultad de Ciencias Básicas, Universidad de Antofagasta
Milagros Gomez
Departamento de Química Analítica. Facultad de Ciencias Químicas. Universidad Complutense de Madrid
M. Antonia Palacios
Departamento de Química Analítica. Facultad de Ciencias Químicas. Universidad Complutense de Madrid
Published September 2, 2017
Keywords
  • arsenic speciation,
  • bioaccesibility,
  • bioavailability,
  • vegetables,
  • gastrointestinal digestion
How to Cite
Pizarro, I., Roman, D., Gomez, M., & Palacios, M. A. (2017). ASSESSING THE BIOAVAILABILITY AND BIOACCESSIBILITY OF TOTAL ARSENIC AND ARSENIC SPECIES IN ENVIRONMENTAL SAMPLES. Journal of the Chilean Chemical Society, 62(3). Retrieved from https://jcchems.com/index.php/JCCHEMS/article/view/329

Copyright (c) 2017 Journal of the Chilean Chemical Society

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Abstract

Studies on the bioavailability of As, of impacted vegetables; and As bioaccesibility in the edible parts of carrots (daucus carota), beets (beta vulgaris) and quinoa (chenopodium) growing in polluted soils thought “in vitro” gastrointestinal process; the As speciation both in the edible parts of vegetables and in their gastrointestinal extracts have been performed. Elemental analysis and As speciation have been performed by ICP-MS and LC-ICP-MS, respectively. The Arsenic recovery after the in vitro gastrointestinal digestion was from 98, 90 and 40% for carrots, beets and quinoa, respectively; with no significant transformation of original As species. These studies provide a clearer understanding of the impact that As and other contaminant elements may present in the population of this high polluted Chilean region.

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