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- W2510164787 abstract "Extraction of arsenic (As) species in leafy vegetables was investigated by different combinations of methods and extractants. The extracted As species were separated and determined by HPLC-ICP-MS method. The microwave assisted method using 1% HNO3 as the extractant exhibited satisfactory efficiency (>90%) at 90 °C for 1.5 h. The proposed method was applied for extracting As species from real leafy vegetables. Thirteen cultivars of leafy vegetables were collected and analyzed. The predominant species in all the investigated vegetable samples were As(III) and As(V). Moreover, both As(III) and As(V) concentrations were positive significant (p < 0.01) correlated with total As (tAs) concentration. However, the percentage of As(V) reduced with tAs concentration increasing probably due to the conversion and transformation of As(V) to As(III) after uptake. The hazard quotient results indicated no particular risk to 94.6% of local consumers. Considerably carcinogenic risk by consumption of the leafy vegetables was observed." @default.
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- W2510164787 date "2017-02-01" @default.
- W2510164787 modified "2023-10-18" @default.
- W2510164787 title "Extraction and determination of arsenic species in leafy vegetables: Method development and application" @default.
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- W2510164787 doi "https://doi.org/10.1016/j.foodchem.2016.09.015" @default.
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