Speciation of arsenic in chicken thigh and breast meat using solvent extraction and selective reduction HG-AAS

The analysis of Arsenic species in poultry is commonly performed using high-performance liquid chromatography coupled with inductively coupled plasma mass spectrometry (HPLC-ICP-MS). However, for laboratories without access to this instrumentation, solvent extraction/selective reduction (HG-AAS) provides a viable alternative. While this method does not separate individual organic Arsenic species, it enables effective isolation and quantification of extractable inorganic and organic Arsenic species specifically As(III) and As(V) from the chicken matrix, which can be utilized for risk based assessments. Non-extractable Arsenic containing organic Arsenic and protein bound inorganic Arsenic was also determined from the solid residue, whereas the soluble extract was analyzed for Inorganic Arsenic species.•Extraction: Solvent extraction was used to isolate Arsenic species from chicken meat samples using a 30-70 methanol-water mixture.•Optimization: Extraction time (2, 4, 6, 8, and 18 h) and solvent composition (type and methanol-water ratios) were optimized to maximize recovery. 6 hrs extraction was optimum.•Quantification: Arsenic species were quantified using hydride generation atomic absorption spectroscopy (HG-AAS) with selective chemical reduction to distinguish As(III) from As(V).