Application of different techiniques for Arsenic determination in human food chain: from groundwater to dining table

The aim of this thesis was to explore new analytical techniques as well as to carry out further characterisations of human health risks, which derive from water pollution, in particular groundwater, and food, in particular rice. The prevention of water pollution is an environmental aspect, that includes monitoring of both natural enrichment and outside pollution with routine analysis but also with new techniques, e.g. the application of passive sampling techniques and advanced technologies. The diffusive gradients in thin films (DGT) technique with ferrihydrite adsorbent, has been investigated for the accumulation of different species of Arsenic (As), like Inorganic Species (arsenite and arsenate) and Organic Arsenic (dimethylarsinic and monomethylarsenate) in aqueous matrix. To evaluate the performance of DGT method for accumulation of arsenic species, after deployment in synthetic solutions, DGT devices were carried out on groundwaters collected in six different towns in the North of Italy, where the As concentration is very high. Recently, health effects at arsenic exposures have been observed in areas where levels of inorganic As in drinking water are not excessive. Antimony (Sb) is associated to As in several studies because the physical and chemical properties of these two elements are similar, and it has been recently recognized as water contaminant. In this thesis I reported for the first time detailed performance characteristics of the Fe-oxide gel associated to DGT devices deployed in known aqueous solutions of trivalent and pentavalent Sb. Speciation analysis of Sb(III) and Sb(V) in aqueous samples was performed through extraction and on-line determination of isotope dilution concentration after a chromatographic separation. Generally rice, unlike food products of terrestrial origin, contains significant amounts of inorganic arsenic. Recently some Government Organizations (e.g. EFSA) debated the possibility to set an upper limit for total and inorganic arsenic in rice. Arsenic speciation was realized in 70 Italian rice samples from different representative cultivation conditions. The most abundant forms in rice were As(III) and DMA(V). After that, it was fundamental to investigate the localization of As in rice grains in different processes (raw, brown and milled rice with or without parboiling technique), because both speciation and distribution throughout the grain are key factors controlling bioavailability of the contaminant. The As distribution in rice grains of two varieties (Gladio and Ronaldo) from different processes, was determined by LA-ICP-MS. The distribution of As varied between the various parts of the grains (exterior, medium and interior part). During parboiling, the partial boiling of food as the first step in the cooking process, arsenic might have released from the grain to the boiling water. Thus, parboiling of rice grain may reduce the magnitude of arsenic intake in human body. Actually the As content was higher in non-parboiled rice grain than in parboiled rice. The relationship between As intensities and the different parts of rice grain revealed that As levels decreased from the external part towards the middle position, and then the intensity values seem to be similar between medium and internal part in non parboiled products.