Trace element speciation in food: State of the art of analytical techniques and methods

• Published in: Pure and applied chemistry Vol. 84; no. 2; pp. 169 - 179
• Main Authors: Bou Khouzam, Rola, Szpunar, Joanna, Holeman, Michel, Lobinski, Ryszard
• Format: Journal Article
• Language: English
• Published: Berlin De Gruyter 01.01.2012; Walter de Gruyter GmbH
• Subjects: Analytical chemistry; Chemical Sciences; chemical speciation; Food; food chemistry; food supplements; Genetic modification; Mass spectrometry; Mathematical analysis; metals; Natural products; Organic chemistry; Plants (botany); Quality control; Speciation; State-of-the-art reviews; Trace elements; Analytical chemistry; Chemical speciation; Food chemistry; Food supplements; Metals; Trace elements; Mass spectrometry; Speciation; Food
• ISSN: 0033-4545; 1365-3075
• DOI: 10.1351/PAC-CON-11-08-14

Some elements in food are notoriously toxic, whereas others are considered essential for human health. Information on the exact chemical form in which an element is present in food is of paramount importance to determine the safety and nutritional quality of food. This critical review discusses the state of the art of analytical approaches to speciation of trace elements in food products. The topics addressed include (i) responding to regulations concerning some toxic elements (As, Hg, Sn); (ii) quality control of food and feed supplements; and (iii) characterization, in terms of element speciation, of nutritional plants (natural and genetically modified) and food supplements produced by biotechnology. The maturity of analytical techniques allowing the determination of individual well-defined metal species is highlighted. On the other hand, the recent developments of multidimensional hyphenated techniques and the democratization of electrospray high-resolution mass spectrometry (Orbitrap) start permitting fine characterization of element speciation in natural products.