Determination of butyltins, phenyltins and octyltins in foods with preservation of their moieties: A critical review on analytical methods

•Overview the analysis of organotin compounds in food.•Comparison of different reported extraction, cleanup, derivatization and detection strategies.•Critical review on the current methodology.•Provide comprehensive background information for future development in this field.

Tributyltin and triphenyltin have been extensively applied in anti-fouling paints since the 1960s. Hence, organotin compounds (OTCs), especially butyltins and phenyltins, in seafood has been of concern for decades. Even though the “International Convention on the Control of Harmful Anti-Fouling Systems on Ships, 2001” entered into force internationally in 2008 and prohibited the use of OTCs in anti-fouling paints used on ships, the analysis of OTCs in seafood was not commonly included in routine monitoring programmes. Besides, species of triphenyltin, including triphenyltin hydroxide and acetate, have been used as pesticides and may accumulate in food. Moreover, the European Food Safety Agency established a group tolerable daily intake for tributyltin, dibutyltin, triphenyltin and dioctyltin in 2004 as they exert their immunotoxic effects by similar mode of action and potency. Therefore, suitable methods are needed to analyze butyl-, phenyl- and octyl-tins simultaneously in food without affecting their moieties. This review aims to provide background information in this area.