Note. Speciation of arsenic in licorice confectionery products and estimation of health risks

A. Signes, F. Burlo, T. Casinos, A. A. Carbonell-Barrachina*, Antonio Signes-Pastor

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

5 Citations (Scopus)

Abstract

Total-arsenic (T-As) and arsenic (As) species were determined by HPLC-HG-AAS in ten different confectionery products: nine throat pearls and an industrial licorice extract. The Spanish legislation sets a maximum total-As content in confectionery products at 0.1 mu g/g. T-As concentrations were above the permitted maximum limit (mean of 0.219 +/- 0.008 mu g/g). All As was present in the form of toxic inorganic species. The daily consumption of licorice-confections in Spain is 1.1 g and leads to a daily intake of inorganic-As of 0.23 mu g (0.2% of the tolerable daily intake of inorganic As for a teenager). These experimental results proved that even though high total-As concentrations were found in licorice throat pearls and that all the As found was present as inorganic species, no significant risks for health are expected just by considering this As source.

Original languageEnglish
Pages (from-to)41-47
Number of pages7
JournalFood science and technology international
Volume13
Issue number1
DOIs
Publication statusPublished - Feb 2007

Keywords

  • arsenic
  • Glycyrrhiza glabra
  • throat pearls
  • licorice
  • candies
  • CHEMICAL SPECIATION
  • NORTHERN CHILE
  • DIETARY-INTAKE
  • FOOD
  • RAW
  • CHROMATOGRAPHY
  • SPECTROMETRY
  • ACCUMULATION
  • VEGETABLES
  • STABILITY

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