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Food Science and Technology International
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Notes

Note. Speciation of Arsenic in Licorice Confectionery Products and Estimation of Health Risks

A. Signes

F. Burló

T. Casinos

Universidad Miguel Hernández, Departamento Tecnología Agroalimentaria, Carretera de Beniel, km 3.2, 03312-Orihuela, Alicante, Spain

A. A. Carbonell-Barrachina

Universidad Miguel Hernández, Departamento Tecnología Agroalimentaria, Carretera de Beniel, km 3.2, 03312-Orihuela, Alicante, Spain; angel.carbonell{at}umh.es

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 0.1mg/g. T-As concentrations were above the permitted maximum limit (mean of 0.219±0.008mg/g). All As was present in the form of toxic inorganic species. The daily consumption of licorice-confections in Spain is 1.1g and leads to a daily intake of inorganic-As of 0.23mg (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.

Key Words: arsenic • Glycyrrhiza glabra • throat pearls • licorice • candies

Food Science and Technology International, Vol. 13, No. 1, 41-47 (2007)
DOI: 10.1177/1082013207075655
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