Determination of arsenic species in grape-based beverages

CHED 201

Leilani M Chirino, LChir004@fiu.edu1, Tielian Xu, txu001@fiu.edu2, and Kevin O'Shea, osheak@fiu.edu2. (1) Department of Chemistry, Florida International University, 11200 SW 8 Street, Miami, FL 33199, (2) Department of Chemistry and Biochemistry, Florida International University, University Park, Miami, FL 33199
Wines often contain significant amounts of toxic arsenic species. The source of arsenic in wines is generally believed to be the result of arsenic-based pesticides and herbicides. Recent studies have also shown that toxic arsenic may be used in the cultivation and acceleration of the ripening process of fruit, ultimately contaminating fruit-based beverages. We have confirmed the presence of arsenic in a variety of wines from different countries. With this in mind, we decided to test a number of commercially available beverages for the presence of arsenic. The focus of this project is to establish the presence of arsenic in various commercially available juices and beverages. ICP-MS and AAS were used to determine total arsenic, and the speciation of different arsenic species was established by HPLC-AFS. The level of total arsenic in the tested beverages varied from 0-50 ppb. Studies are underway to establish the presence of arsenosugars.
 

Undergraduate Research Poster Session: Analytical Chemistry
11:00 AM-1:00 PM, Monday, April 7, 2008 Morial Convention Center -- Hall A, Poster

Division of Chemical Education

The 235th ACS National Meeting, New Orleans, LA, April 6-10, 2008