Oral administration of a potassium bromate dosage: Determination and evaluation of accumulated bromate on the liver of male mice.

In this work, we developed a simple spectrophotometric strategy for BrO3- ions determination as a major water disinfection constituents in the mice's liver tissues by using pararosaniline (PRA). Mice were divided into seven main groups (6 doses): lowest dose KBrO3 (G1 0.01 mg L-1, G2 0.025 mg L-1 and G3 0.1 mg L-1), highest dose KBrO3 (G4 1 mg L-1, G5 10 mg·L-1 and G6 30 mg L-1) and control. All these groups maintained a dose-specific feeding for one month, just before the bromate assessment in mice's liver samples. The results revealed that groups of exposure to lower doses of drinking water did not detect the presence of BrO3- accumulated in the liver tissue during the study period (1-2 months). While, the BrO3- was detected in higher dosages for samples analyzed in first, second, third, fourth and fifth weeks (W1, W2, W3, W4, and W5). These results confirmed that the higher BrO3- dosages (1, 10, and 30 mg L-1) were fatal if introduced in drinking water and could accumulate in the liver tissues both for mice and for human. Detection the accuracy of the method for recovery of bromate ions in liver samples (N = 5) was found to be more than 95%. Relative standard deviations (RSDs) were found to be less than 2.0% confirming the reproducibility of the assay technique.

Occurrence of acrylamide carcinogen in Arabic coffee Qahwa, coffee and tea from Saudi Arabian market.

The present work describes the outcomes of the assessment on acrylamide contents in a number of thermally treated foods (Arabic coffee Qahwa, coffee and tea) obtained from the Saudi Arabian markets. A total of 56 food samples of different brands and origin were studied, the amounts of acrylamide in Arabic coffee Qahwa, coffee and tea were obtained in the range of 10 to 682 µg kg-1. In comparison to coffee (152-682 µg kg-1), the Arabic coffee Qahwa (73-108 µg kg-1) and tea (10-97 µg kg-1) contain lower amounts of acrylamide. Among the analyzed samples, the green tea contained low amounts of acrylamide ranged from 10 to 18 µg kg-1, and thus the green tea could be considered as a healthier hot drink. A great variation of acrylamide formation has been observed in these food products. This divergence may be due to the initial concentration of amino acids especially asparagines and reducing sugars in food products, in addition to roasting temperature and time, pH and water activity. The obtained data can also be used in epidemiological investigation to estimate the acrylamide exposure from nutritional survey.