Search

Despite the recognized importance, the determination of halogens in Antarctic seaweeds remains understudied. Limited research exists due to challenges associated with sample preparation, and reliable analytical techniques for this type of analysis. Therefore, further investigations are necessary to bridge this knowledge gap and gain a comprehensive understanding of halogen metabolism in Antarctic seaweeds. In this study, seaweeds from the coast of the Antarctic continent were characterized concerning the total content of halogens and their species. For this purpose, different sample preparation methods, based on extraction and combustion, combining highly selective and sensitive chromatographic and spectrometric multi-technique approaches were used. By using optimized methods, it was possible to determine total halogens content, the distribution of bromine and iodine in different classes of species (lipids, water-soluble, proteins, carbohydrates, and residue), as well as the identification of iodinated amino acids (MIT and DIT) in ten brown and red seaweeds. Bromate and iodate were not detected in the samples, which presented only bromide and iodide species in their composition. Additionally, unknown bromine and iodine species were observed in different extracts evaluated. Furthermore, 25 halogenated polyphenols were identified in seaweeds, of which only four were already reported in the literature. The results obtained in this study comprise unprecedented data in the literature on species of halogens present in seaweeds from the Antarctic environment. [Display omitted] • First data in the literature on halogenated species in seaweed from the Antarctic. • A multi-technique approach was used to determine classes of halogenated compounds. • Sample preparation methods used were efficient to extract halogenated compounds. • Total halogen and its species were determined in ten Antarctic seaweed species. • Halogen distributions in lipid, water-soluble, protein, and carbohydrate fractions were showed. [ABSTRACT FROM AUTHOR]

The daily use of cosmetics may expose consumers to localized skin problems and systemic effects caused by absorption of chemical elements. The requirements for suitable quality control and maximum limits for toxic and potentially toxic elements in cosmetics have attracted the attention of the scientific community and of the official institutions around the world. Maximum limits for chemical elements in some cosmetics have been set, but there are disagreements between them. In the same context, many analytical methods have been proposed in the literature, but several challenges during the sample preparation and determination steps related to the high complexity of cosmetics' matrices composition still remain. It is extremely difficulty to establish suitable methods, free of interference, even using modern technology. In this review, methods for determining toxic and potentially toxic elements in cosmetics used for make-up on the lips and on the eye area, covering the period since 2000, are presented. Techniques enabling direct analysis and those requiring a sample preparation step prior to the analysis are also discussed. This review focused on cosmetics for make-up on the lips and on the eye area because the risks of percutaneous absorption and oral ingestion of toxic and potentially toxic elements is higher than in other body regions. Image 1 • Trends and challenges for determination of elements in cosmetics used for make-up are discussed. • Cosmetics composition and problems associated with the presence of toxic elements are presented. • Sample preparation methods and techniques for analysis of cosmetics are detailed and discussed. • Advantages and disadvantages of analytical methods reported in literature are discussed. • Direct analysis methods used for cosmetics are covered. [ABSTRACT FROM AUTHOR]

• Bioavailability of Cd, Cr, Cu, and Pb in seafood was evaluated using ICP-MS/MS. • Culinary treatment influence on the element concentration and on the bioavailability was investigated. • Uncooked, boiling, deep frying, and sautéing procedures, with and without seasoning, were performed. • A method presenting sensitivity, selectivity, accuracy, and robustness was used. • Several seafood, including shark, shrimp, squid, oyster, and scallop, were analyzed. Seafood present important advantages for human nutrition, but it can also accumulate high levels of toxic and potentially toxic elements. Culinary treatments could influence seafood chemical element content and element bioavailability. In this study, the influence of culinary treatments on the total concentration and on the bioavailability of Cd, Cr, Cu and Pb in shark, shrimp, squid, oyster, and scallop was assessed. Boiling, frying, and sautéing with or without seasonings (salt, lemon juice and garlic) were evaluated. Total concentration and bioavailability of Cd, Cr, Cu and Pb in seafood after all these culinary treatments were compared with those in uncooked samples. Analytes were determined by triple-quadrupole inductively coupled plasma mass spectrometry (ICP-MS/MS). An alternative to express the results avoiding underestimated or overestimated values was proposed. The analytes concentration in seafood without culinary treatment varied from 0.0030 μg g−1 (shrimp) to 0.338 μg g−1 (oyster) for Cd; 0.010 μg g−1 (squid) to 0.036 μg g−1 (oyster) for Cr; 0.088 μg g−1 (scallop) to 8.63 μg g−1 (oyster) for Cu, and < 0.005 μg g−1 (shrimp, squid and oyster) to 0.020 μg g−1 (shark) for Pb. Only Cd (in scallop) was influenced by culinary treatments (reduction from 37 to 53 % after boiling, frying, and sautéing). Bioavailability percentage varied from 11% (oyster) for Cd; 18% (oyster) to 41% (shark) for Cr; 6% (shark) for Cu, and 8% (oyster) for Pb. Bioavailability percentage was not influenced by culinary treatments. Cadmium concentration was reduced in scallop after some culinary treatments (reduction o 37-53% after boiling, frying, and sautéing), but bioavailability percentage was not influenced. The employed analytical method was adequate for the purpose, presenting import results for food safety assessment about the influence of culinary treatments on metals concentration and bioavailability in seafood. [ABSTRACT FROM AUTHOR]

Abstract In this work, an analytical method for bromine and iodine determination in human saliva was proposed. A simple protocol based on centrifugation and direct analysis of supernatant by inductively coupled plasma mass spectrometry (ICP-MS) was investigated. Although this method was feasible for bromine determination, iodine was partially present in the supernatant and an agreement about 54% with reference value was obtained. In addition, microwave-induced combustion (MIC) and microwave-assisted dissolution were also evaluated. Using MIC, 0.2 mL of saliva added on 300 mg of microcrystalline cellulose were efficiently digested. A diluted solution (50 mmol L−1 NH 4 OH) was used for analytes absorption, and a reflux step of 5 min was applied to ensure quantitative recoveries of Br and I. Accuracy was evaluated by analyte recovery experiments, and recoveries between 94% and 98% were obtained. Microwave-assisted dissolution was evaluated for 2.0 mL of saliva using also a diluted alkaline solution (25 mmol L−1 NH 4 OH) and a microwave irradiation program of 35 min (including the cooling step). Results for this method agreed with those obtained using MIC. Although MIC has also been appropriated for further determination of Br and I in saliva, microwave-assisted dissolution can be considered a simpler sample preparation method and it was effective for high amount of sample (up to 2.0 mL). Moreover, final solutions were compatible with ICP-MS analysis, allowing the quantification of Br and I in human saliva at ultra-trace concentrations (limits of quantification were 0.052 μg mL−1 for Br and 0.022 μg mL−1 for I). Graphical abstract fx1 Highlights • Bromine and iodine can be determined at ultra-trace concentration in human saliva. • Proposed analytical methods are accurate for Br and I determination in human saliva. • Drawbacks of analytical methods reported in the literature were overcome. • Proposed analytical methods can be used in different research fields. [ABSTRACT FROM AUTHOR]

A method for arsenic speciation in shark, shrimp, squid, oyster and scallop using liquid chromatography coupled to inductively coupled plasma triple quadrupole mass spectrometry (LC-ICP-MS/MS) was proposed. Suitable sensitivity and selectivity by LC-ICP-MS/MS were obtained using 10 mmol L −1 (NH 4 ) 2 HPO 4 diluted in 1% methanol (pH 8.65) as mobile phase. Recoveries from 90 to 104% for arsenobetaine (AsB), arsenite [As(III)], dimethylarsinic acid (DMA), monomethylarsonic acid (MMA) and arsenate [As(V)] were obtained for all samples. A certificated reference material was also analyzed and the sum of As species was in agreement with the total As concentration. Limits of quantification (LOQ) for AsB, As(III), DMA, MMA, and As(V) were 6, 30, 6, 12 and 26 ng g −1 , respectively. Higher concentration of AsB was found in all seafood, while As(III) and DMA were found only in oyster. Arsenate was found in squid and scallops, and MMA was below the LOQ in all samples. [ABSTRACT FROM AUTHOR]

A method for Br and I determination in whole egg powder and its fractions (egg white and yolk) was developed by combining microwave-induced combustion (MIC) and inductively coupled plasma mass spectrometry (ICP-MS). Using the MIC method, 350 mg of whole egg powder and its fractions were efficiently digested using 50 mmol L −1 NH 4 OH as an absorbing solution. The limits of detection for Br and I using the MIC method followed by ICP-MS determination were 0.039 and 0.015 μg g −1 , respectively. Using the proposed method, agreements with the reference values between 97 and 104% for Br and I were obtained by analysis of reference material NIST 8435. Finally, it was possible to observe that Br concentration (4.59–5.29 μg g −1 ) was higher than I (0.150–2.28 μg g −1 ) for all the evaluated samples. [ABSTRACT FROM AUTHOR]