Arsenolipids show different profiles in muscle tissues of four commercial fish species

Identification of arsenolipids in biological samples is today a challenge and in particular the need for speciation data for toxicological assessment. Fish is one of the major contributors of arsenic in diet. However, the majority of work in this area has only focused on the water soluble compounds. The aim of this study is to provide some data on total arsenic and in particular to gain insights into the types of arsenolipids in the muscle tissues of four commercial and commonly consumed fish species. Determination of total arsenic was carried out by ICP-MS following microwave-assisted acid digestion of the samples and the concentrations found for total arsenic in the muscles ranged from 4.8 to 6.0. μg/g. d.w. Sequential extraction was carried out using hexane and MeOH/DCM followed by reversed phase HPLC-ICP-MS/ESI-MS analysis of the MeOH/DCM fraction. Eight arsenolipids including three arsenic fatty acids (AsFAs) and five arsenic hydrocarbons (AsHCs) were identified. The result showed that fish with higher arsenolipid (AsLp) content (brill and sardine) are dominated by AsHC, while those with the smaller proportion of AsLp (mackerel and red mullet) have predominately arsenic in the form of AsFA.