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.

Simultaneous Determination of Isothiazolinones and Parabens in Cosmetic Products Using Solid-Phase Extraction and Ultra-High Performance Liquid Chromatography/Diode Array Detector.

Isothiazolinones methylisothiazolinone (MI) and methylchloroisothiazolinone (MCI), and parabens methylparaben (MP), ethylparaben (EP), propylparaben (PP) and butylparaben (BP) are the most common synthetic preservatives. They are all known to be potential skin allergens that lead to contact dermatitis. Thus, the identification of these unsafe chemicals in cosmetic products is of high importance. In the present study, solid-phase extraction (SPE) based on HyperSep reversed-phase C8/benzene sulfonic acid ion exchanger (HyperSep C8/BSAIE) and Sep-Pak C18 sorbents, and ultra-high performance liquid chromatography/diode array detector (UHPLC/DAD) were optimized for the simultaneous determination of MI, MCI, MP, EP, PP and BP in cosmetic products. HyperSep C8/BSAIE and UHPLC/DAD with the eluting solvent mixture (acetonitrile/methanol, 2:1, v/v) and detection wavelength (255 nm) were found to be the optimal conditions, respectively. The method illustrates the excellent linearity range (0.008-20 µg/mL) with coefficient of determination (R2, 0.997-0.999), limits of detection (LOD, 0.001-0.002 µg/mL), precision in terms of relative standard deviation (RSD < 3%, intra-day and <6%, inter-day) when examining a standard mixture at low (0.07 µg/mL), medium (3 µg/mL) and high (15 µg/mL) concentrations. A total of 31 cosmetic samples were studied, achieving concentrations (MI, not detected (nd)-0.89 µg/g), (MCI, nd-0.62 µg/g), (MP, nd-6.53 µg/g), (EP, nd-0.90 µg/g), (PP, nd-9.69 µg/g) and (BP, nd-17.80 µg/g). Recovery values ranged from 92.33 to 101.43% depending on the types of sample. To our knowledge, this is the first specific method which covers the theme and describes background amounts of such preservatives in cosmetics.

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.