Total As and As speciation from worldwide collected red wine samples

• Published in: Food additives & contaminants Part B, Surveillance communications Vol. 11; no. 4; pp. 286 - 292
• Main Authors: Vacchina, Véronique, Epova, Ekaterina N., Bérail, Sylvain, Médina, Bernard, Donard, Olivier François Xavier, Séby, Fabienne
• Format: Journal Article
• Language: English
• Published: England Taylor & Francis 01-12-2018; Taylor & Francis Ltd
• Subjects: Arsenic - analysis; Arsenic speciation; Arsenicals - analysis; Cacodylic Acid - analysis; Chromatography, High Pressure Liquid; Food Contamination - analysis; HPLC-ICP-MS; Humans; Internationality; Mass Spectrometry; Polymethyl methacrylate; red wines; Speciation; Vitis - chemistry; Wine - analysis; Wines; Arsenic speciation; red wines; HPLC-ICP-MS
• ISSN: 1939-3210; 1939-3229
• DOI: 10.1080/19393210.2018.1504823

Total As and As speciation were measured in 147 red wines collected worldwide by ICP-MS and HPLC-ICP-MS, respectively. The samples included mid-priced to prestigious wines with vintages covering a period of almost 50 years. Total As concentration ranged from below 0.1 to 56 µg/L (average value: 4.0 ± 5.9 µg/L). None of the samples presented a concentration exceeding the limit set by the Office of Vine and Wine of 200 µg/L. Inorganic As was the most abundant form, representing from about half to all total As, mainly as As(III). Dimethylarsinic-acid (DMA) was detected in slightly less than half of the samples, accounting for a few to several dozens of percent. Monomethylarsonic-acid (MMA) was only detected in a few samples. In average, the DMA concentration seemed to be higher in the Bordeaux wines than in the other ones, irrespective of the total As concentration.