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Toxicity, arsenic speciation and characteristics of hyphenated techniques used for arsenic determination in vegetables. A review

Arsenic (As) speciation is an interesting topic because it is well recognized that the toxicity of this metalloid ultimately depends on its chemical form. More than 300 arsenicals exist naturally. However, As can be present in four oxidation states: As(−III), As(0), As(III) and As(V). Long-term expo...

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Autores principales: Sadee, Bashdar Abuzed, Galali, Yaseen, Zebari, Salih M. S.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: The Royal Society of Chemistry 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10591994/
https://www.ncbi.nlm.nih.gov/pubmed/37876652
http://dx.doi.org/10.1039/d3ra05770d
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author Sadee, Bashdar Abuzed
Galali, Yaseen
Zebari, Salih M. S.
author_facet Sadee, Bashdar Abuzed
Galali, Yaseen
Zebari, Salih M. S.
author_sort Sadee, Bashdar Abuzed
collection PubMed
description Arsenic (As) speciation is an interesting topic because it is well recognized that the toxicity of this metalloid ultimately depends on its chemical form. More than 300 arsenicals exist naturally. However, As can be present in four oxidation states: As(−III), As(0), As(III) and As(V). Long-term exposure to As from different sources, such as anthropogenic processes, or water, fauna and flora contaminated with As, has put human health at risk for decades. There are many side-effects correlated with exposure to InAs species, such as skin problems, respiratory diseases, kidney problems, cardiovascular diseases and even cancer. There are different levels and types of As in foods, particularly in vegetables. Furthermore, different chemical methods and techniques have been developed. Therefore, this review focuses on the general properties of various approaches used to identify As species in vegetation samples published worldwide. This includes various approaches (different solvents and techniques) used to extract As species from the matrix. Then, versatile chromatographic and non-chromatographic systems to separate different forms of As are reviewed. Finally, the general properties of the most common instruments used to detect As species from samples of interest are listed.
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spelling pubmed-105919942023-10-24 Toxicity, arsenic speciation and characteristics of hyphenated techniques used for arsenic determination in vegetables. A review Sadee, Bashdar Abuzed Galali, Yaseen Zebari, Salih M. S. RSC Adv Chemistry Arsenic (As) speciation is an interesting topic because it is well recognized that the toxicity of this metalloid ultimately depends on its chemical form. More than 300 arsenicals exist naturally. However, As can be present in four oxidation states: As(−III), As(0), As(III) and As(V). Long-term exposure to As from different sources, such as anthropogenic processes, or water, fauna and flora contaminated with As, has put human health at risk for decades. There are many side-effects correlated with exposure to InAs species, such as skin problems, respiratory diseases, kidney problems, cardiovascular diseases and even cancer. There are different levels and types of As in foods, particularly in vegetables. Furthermore, different chemical methods and techniques have been developed. Therefore, this review focuses on the general properties of various approaches used to identify As species in vegetation samples published worldwide. This includes various approaches (different solvents and techniques) used to extract As species from the matrix. Then, versatile chromatographic and non-chromatographic systems to separate different forms of As are reviewed. Finally, the general properties of the most common instruments used to detect As species from samples of interest are listed. The Royal Society of Chemistry 2023-10-23 /pmc/articles/PMC10591994/ /pubmed/37876652 http://dx.doi.org/10.1039/d3ra05770d Text en This journal is © The Royal Society of Chemistry https://creativecommons.org/licenses/by/3.0/
spellingShingle Chemistry
Sadee, Bashdar Abuzed
Galali, Yaseen
Zebari, Salih M. S.
Toxicity, arsenic speciation and characteristics of hyphenated techniques used for arsenic determination in vegetables. A review
title Toxicity, arsenic speciation and characteristics of hyphenated techniques used for arsenic determination in vegetables. A review
title_full Toxicity, arsenic speciation and characteristics of hyphenated techniques used for arsenic determination in vegetables. A review
title_fullStr Toxicity, arsenic speciation and characteristics of hyphenated techniques used for arsenic determination in vegetables. A review
title_full_unstemmed Toxicity, arsenic speciation and characteristics of hyphenated techniques used for arsenic determination in vegetables. A review
title_short Toxicity, arsenic speciation and characteristics of hyphenated techniques used for arsenic determination in vegetables. A review
title_sort toxicity, arsenic speciation and characteristics of hyphenated techniques used for arsenic determination in vegetables. a review
topic Chemistry
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10591994/
https://www.ncbi.nlm.nih.gov/pubmed/37876652
http://dx.doi.org/10.1039/d3ra05770d
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