Kinetic study of transformations of arsenic species during heat treatment

The combination of temperatures and pH levels applied in domestic or industrial cooking and in the sterilization of seafood might cause the transformation of certain species of arsenic into other more toxic species, which could pose a risk to the consumer. To clarify the effect of the temperatures traditionally used in cooking or sterilization on the stability of the various species of arsenic, a kinetic study. was carried out, using standards of arsenobetaine (AB), dimethylarsinic acid (DMA), monomethylarsonic acid (MMA), trimethylarsine oxide (TMAO), tetramethylarsonium ion (TMA(+)), and arsenocholine (AC) heated at different temperatures (85-190 degreesC) and for different treatment times. Various pH levels (4.5; 5.5, 6.5, and 8.0) were applied during the heating process. The results obtained indicated that there were no transformations of arsenic species after temperature treatments up to 120 degreesC. However, when temperatures between 150 and 190 degreesC were used, a partial decomposition of AB was achieved, producing TMAO at 150 degreesC and TMAO and TMA(+) at temperatures of 160 degreesC or above, in proportions that varied according to the temperature and duration of the heat treatment.