Solvent extraction and gas chromatography-mass spectrometric determination of probable carcinogen 1,4-dioxane in cosmetic products.

In the present work, a method based on solvent extraction and gas chromatography-mass spectrometry (GC-MS) has been validated for the determination of 1,4-dioxane in cosmetics. Various solvents including ethyl acetate, hexane, methanol, dichloromethane and acetone have been used for the extraction of 1,4-dioxane, among them the ethyl acetate was found to be the most efficient extracting solvent. This method has offered excellent quality parameters for instance linearity (R2 > 0.9991), limit of detection (LOD, 0.00065-0.00091 µg/mL), limit of quantification (LOQ, 0.00217-0.00304 µg/mL) and, precision intra-day (1.65-2.60%, n = 5) and inter-day (0.16-0.32%, n = 5) in terms of relative standard deviation (RSD%). A total of thirty-nine cosmetic samples of different brands and origin have been studied. Among them, the 1,4-dioxane was found in twenty-three samples (FB1-FB7, MC1-MC4, MC6-MC8, HS3, HS5, BL1-BL3, BL5 and PLD1-PLD3) at the levels between 0.15 µg/mL and 9.92 µg/mL, whereas in sixteen samples (MC5, HS1, HS2, SG1-SG5, BL4 and HP1- HP6) was found to be not detected. The recovery values were achieved between 93% and 99% in both low and high level of spiked samples. In comparison to the traditional analytical techniques, the proposed method was found to be very sensitive and cost-effective for the routine analysis of 1,4-dioxane at low concentration in cosmetics.

Emergence of mutagenic/carcinogenic heterocyclic amines in traditional Saudi chicken dishes prepared from local restaurants.

In the current investigation, five most potential HAs (MeIQx, 4,8-DiMeIQx, IQ, MeIQ and PhIP) were analyzed in traditional Saudi chicken dishes (shawaya, Ala Al-Faham, kebab, saleeg, mandi, kabsa and madhbi) prepared from local restaurants. The aims of the present study were to identify the presence of HAs in cooked chicken dishes, and to conclude how the levels and types of HAs could be affected by cooking methods and food ingredients. In control samples, HAs were found at higher levels ranged from not quantified to 33.72 ng/g. Nonetheless, in chicken dishes, the HAs (MeIQx, 4,8-DiMeIQx and PhIP) amounts are varied at higher range and relatively detected at lower levels from not quantified to 16.35 ng/g, IQ and MeIQ were not identified in any of the studied chicken dishes except shawaya where found to be not quantified. The HAs reduction rates were obtained at higher values in all of the studied samples, among them mandi sample demonstrates the reduction rates higher than 70%, whereas saleeg sample shows the reduction rates almost 100% except PhIP (~95%). The obtained outcomes have markedly showed that HAs occurrence in thermally processed chicken dishes is extremely affected from both cooking methods and addition of food ingredients.