Francisco Burló

The influence of arsenite concentration on arsenic accumulation in tomato and bean plants

Abstract Arsenic (As) absorption by tomato ( Lycopersicum esculentum Mill) and bean ( Phaseolus vulgaris L.) as affected by arsenite concentration in nutrient solution was examined. The processes of As uptake and accumulation among roots, stems, leaves, and fruit were studied. Tomato and bean plants were grown in nutrient solution containing four levels of arsenite: 0, 2, 5, and 10 mg As 1 −1 . Arsenite was phytotoxic to both plant species; tomato plants, however, were more tolerant to As pollution than bean plants. Bean plants exhibited symptoms of As toxicity, and plants treated with 10 mg As 1 −1 were dead after 36 days of treatment. In tomato, As exposure resulted in a significant reduction in dry biomass production but tissue chlorosis or necrosis were not observed. The strategy developed by tomato plants to tolerate As was avoidance; limiting As transport to shoots and increasing As accumulation in the root system. Arsenic in tomato root tissue seemed to be so effectively compartmentalized that its impact in plant growth and metabolism was minimal. However, in bean plants upon uptake, As was readily transported to shoots and accumulated to high concentrations in leaf tissue. The observed differential absorption and translocation of arsenite or its metabolized species by tomato and bean plants were probably responsible for the different plant tolerance to As pollution.

Volatile composition and sensory quality of Spanish pomegranates (Punica granatum L.)

BACKGROUND Pomegranate is highly valued for its health-promoting effects. Fruits of nine pomegranate cultivars were analysed for volatile compounds, antioxidant activity and quality parameters, including maturity index and CIEL*a*b* colour. Volatile compounds were isolated from fresh juices using hydrodistillation; extracts were analysed using gas chromatography/mass spectrometry. Fruit colour was influenced by cultivar and grouping of cultivars according to their taste (sweet, sour-sweet or sour), with sweet fruits having more intense red colour and higher lightness values. RESULTS A total of 18 compounds were found in pomegranate aroma profiles, including monoterpenes, aldehydes, alcohols, monoterpenoids and linear hydrocarbons. The most abundant compound were trans-2-hexenal, 3-carene, α-terpinene and α-terpineol. The total concentration of volatiles ranged from 1.7 to 10.9 g kg(-1) . Overall consumer liking of pomegranate juices was associated with the presence of monoterpenes such as α-pinene, β-pinene, β-myrcene, limonene and γ-terpinene. The presence of aldehydes such as hexanol, hexanal and cis-3-hexenol was correlated with poor overall consumer liking. CONCLUSION Fruits from the cultivar Mollar de Elche 2 were those most suited for juice processing because they had the highest total concentration of volatiles, which was related to high overall consumer liking, intense and acceptable fresh pomegranate odour and flavour (high scores of satisfaction degree), medium intensity of red colour and low sourness.

Arsenic Speciation in Food and Estimation of the Dietary Intake of Inorganic Arsenic in a Rural Village of West Bengal, India

Arsenic (As) species were quantified by HPLC-HG-AFS in water and vegetables from a rural area of West Bengal (India). Inorganic species predominated in vegetables (including rice) and drinking water; in fact, inorganic arsenic (i-As) represented more than 80% of the total arsenic (t-As) content. To evaluate i-As intake in an arsenic affected rural village, a food survey was carried out on 129 people (69 men and 60 women). The data from the survey showed that the basic diet, of this rural population, was mainly rice and vegetables, representing more than 50% of their total daily food intake. During the periods when nonvegetarian foods (fish and meat) were scarce, the importance of rice increased, and rice alone represented more than 70% of the total daily food intake. The food analysis and the food questionnaires administrated led us to establish a daily intake of i-As of about 170 microg i-As day (-1), which was above the tolerable daily intake of 150 microg i-As day (-1), generally admitted. Our results clearly demonstrated that food is a very important source of i-As and that this source should never be forgotten in populations depending heavily on vegetables (mainly rice) for their diet.

The influence of redox chemistry and pH on chemically active forms of arsenic in sewage sludge-amended soil

Abstract Chemical fractionation procedures were used to quantify the effect of the sediment redox and pH conditions on the adsorption and solubility of arsenic (As) in municipal sewage sludge and sewage sludge-amended soil. Sludge and sludge-amended soil were incubated in microcosms in which Eh-pH conditions were controlled. Samples were sequentially extracted to determine As in various chemical forms (water soluble, exchangeable, bound to carbonates, bound to iron (Fe) and manganese (Mn) oxides, bound to insoluble organics and sufides) and the chemically inactive fraction (mineral residues). In both sewage sludge and sludge-amended soil, As chemistry was governed by large molecular humic matter and sulfides and Fe and Mn-oxides. Solubility of As remained low and constant under both aerobic and anaerobic conditions in sludge-amended soil. After dissolution of Fe and Mn-oxides, As 5+ was released into sludge solution, reduced to As 3+ and likely precipitated as sulfide. Therefore, an organic amendment rich in sulfur compounds, such as sewage sludge, would drastically reduce the potential risks derived from As pollution under highly anoxic conditions by precipitation of this toxic metalloid as insoluble and immobile sulfides.

Presence of arsenic in agricultural products from arsenic‐endemic areas and strategies to reduce arsenic intake in rural villages

About 100 million rural people in Asia are exposed to arsenic (As)-polluted drinking water and agricultural products. Total and inorganic arsenic (t-As and i-As) intake mainly depend on the quality of drinking and cooking waters, and amounts of seafood and rice consumed. The main problems occur in countries with poor water quality where the population depends on rice for their diet, and their t-As and i-As intake is high as a result of growing and cooking rice in contaminated water. Workable solutions to remove As from water and breeding rice cultivars with low As accumulation are being sought. In the meantime, simple recommendations for processing and cooking foods will help to reduce As intake. For instance, cooking using high volumes of As-free water may be a cheap way of reducing As exposure in rural populations. It is necessary to consider the effects of cooking and processing on t-As and i-As to obtain a realistic view of the risks associated with intake of As in As-endemic areas.

Contribution of water and cooked rice to an estimation of the dietary intake of inorganic arsenic in a rural village of West Bengal, India

Arsenic contamination of rice plants by arsenic-polluted irrigation groundwater could result in high arsenic concentrations in cooked rice. The main objective of the study was to estimate the total and inorganic arsenic intakes in a rural population of West Bengal, India, through both drinking water and cooked rice. Simulated cooking of rice with different levels of arsenic species in the cooking water was carried out. The presence of arsenic in the cooking water was provided by four arsenic species (arsenite, arsenate, methylarsonate or dimethylarsinate) and at three total arsenic concentrations (50, 250 or 500 µg l−1). The results show that the arsenic concentration in cooked rice is always higher than that in raw rice and range from 227 to 1642 µg kg−1. The cooking process did not change the arsenic speciation in rice. Cooked rice contributed a mean of 41% to the daily intake of inorganic arsenic. The daily inorganic arsenic intakes for water plus rice were 229, 1024 and 2000 µg day−1 for initial arsenic concentrations in the cooking water of 50, 250 and 500 µg arsenic l−1, respectively, compared with the tolerable daily intake which is 150 µg day−1.

Arsenic toxicity and accumulation in radish as affected by arsenic chemical speciation.

Arsenic (As) uptake by Rhapanus sativus L. (radish), cv. Nueva Orleans, growing in soil-less culture conditions was studied in relation to the chemical form and concentration of As. A 4 x 3 factorial experiment was conducted with treatments consisting of four As chemical forms [As(III), As(V), MMAA, DMAA] and three As concentrations (1.0, 2.0, and 5.0 mg As L-1). None of the As treatments were clearly phytotoxic to this radish cultivar. Arsenic phytoavailability was primarily determined by the As chemical form present in the nutrient solution and followed the trend DMAA < or = As(V) < or = As(III) << MMAA. Root and shoot As concentrations significantly increased with increasing As application rates. Monomethyl arsonic acid treatments caused the highest As accumulation in both roots and shoots, and this organic arsenical showed a higher uptake rate than the other As compounds. Inner root As concentrations were, in general, within the normal range for As contents in food crops but root skin As levels were close or above the maximum threshold set for As content in edible fruit, crops and vegetables. The statement that toxicity limits plant As uptake to safe levels was not confirmed in our study. If radish plants are exposed to a large pulse of As, as growth on contaminated nutrient solutions, they may accumulate residues which are unacceptable for animal and human consumption without exhibiting symptoms of phytotoxicity.

Effect of cooking method and rice type on arsenic concentration in cooked rice and the estimation of arsenic dietary intake in a rural village in West Bengal, India

Arsenic (As) contamination of rice plants can result in high total As concentrations (t-As) in cooked rice, especially if As-contaminated water is used for cooking. This study examines two variables: (1) the cooking method (water volume and inclusion of a washing step); and (2) the rice type (atab and boiled). Cooking water and raw atab and boiled rice contained 40 μg As l−1 and 185 and 315 μg As kg−1, respectively. In general, all cooking methods increased t-As from the levels in raw rice; however, raw boiled rice decreased its t-As by 12.7% when cooked by the traditional method, but increased by 15.9% or 23.5% when cooked by the intermediate or contemporary methods, respectively. Based on the best possible scenario (the traditional cooking method leading to the lowest level of contamination, and the atab rice type with the lowest As content), t-As daily intake was estimated to be 328 μg, which was twice the tolerable daily intake of 150 μg.

Arsenic Contents in Spanish Infant Rice, Pureed Infant Foods, and Rice

UNLABELLED It seems there is a positive correlation between rice content and arsenic level in foods. This is of extraordinary importance for infants below 1 y of age because their diet is very limited and in some cases is highly dependent on rice-based products; this is particularly true for infants with the celiac disease because they have no other option than consume gluten-free products, such as rice or corn. Arsenic contents were significantly higher (P < 0.001) in gluten-free infant rice (0.057 mg kg⁻¹) than in products with gluten, based on a mixture of cereals (0.024 mg kg⁻¹). Besides, especial precaution must be taken when preparing rice-based products at home, because arsenic content in Spanish rice was high, with levels being above 0.3 mg kg⁻¹ in some cases. PRACTICAL APPLICATION From the data presented in this manuscript, it seems imperative that legislation on maximum residues of arsenic in food should be available as soon as possible to protect consumers worldwide. Research is needed to identify or breed rice cultivars with low accumulation of arsenic in the grain; otherwise the rice percentage in infant foods should be reduced.

Essential and toxic elements in infant foods from Spain, UK, China and USA

Spanish gluten-free rice, cereals with gluten, and pureed baby foods were analysed for essential macro-elements (Ca and Na), essential trace elements (Fe, Cu, Zn, Mn, Se, Cr, Co and Ni) and non-essential trace elements (As, Pb, Cd and Hg) using ICP-MS and AAS. Baby cereals were an excellent source of most of the essential elements (Ca, Fe, Cu, Mn and Zn). Sodium content was high in pureed foods to improve their flavour; fish products were also rich in Se. USA pure baby rice samples had the highest contents of all studied essential elements, showing a different nutrient pattern compared to those of other countries. Mineral fortification was not always properly stated in the labelling of infant foods. Complementary infant foods may also contain significant amounts of contaminants. The contents of Hg and Cd were low enough to guarantee the safety of these infant foods. However, it will be necessary to identify the source and reduce the levels of Pb, Cr and As in Spanish foods. Pure baby rice samples contained too much: Pb in Spain; As in UK; As, Cr and Ni in USA; and Cr and Cd in China.