Development of Ultra-Performance Liquid Chromatography-Mass Spectrometry Method for Simultaneous Determination of Three Cationic Dyes in Environmental Samples.

Lower dye concentrations and the presence of several dyes along with other matrices in environmental samples restrict their determination. Herein, a highly sensitive and rapid ultra-performance tandem mass spectrometric method was developed for simultaneous determination of cationic dyes, namely methylene blue (MB), rhodamine B (RB) and crystal violet (CV), in environmental samples. To preconcentrate environmental samples, solid-phase extraction cartridges were developed by using hydrogen peroxide modified pistachio shell biomass (MPSB). The surface morphological and chemical functionalities of MPSB were well characterized. The developed method was validated considering different validation parameters. In terms of accuracy and precision, the %RSD for all three dyes at all four concentration points was found to be between 1.26 and 2.76, while the accuracy reported in terms of the recovery was found to be 98.02%-101.70%. The recovery was found to be in the range of 98.11% to 99.55%. The real sample analysis shows that MB, RB, and CV were found in the ranges of 0.39-5.56, 0.32-1.92 and 0.27-4.36 µg/mL, respectively.

Sonochemical preparation of carbon nanosheets supporting cuprous oxide architecture for high-performance and non-enzymatic electrochemical sensor in biological samples.

Copper (Cu) based metal oxides have high electrocatalytic ability. In this work, we are synthesized stone-like cuprous oxide particles (Cu2O SNPs) covered on acid functionalized graphene oxide (GOS) sheets using ultrasonic process (50 kHz and 100 W). Besides, the chemical structural and crystalline analyses of Cu2O SNPs@GOS composites were characterized by transmission electron microscopy, X-ray crystallography and energy-dispersive X-ray spectroscopy. The Cu2O SNPs@GOS nanomaterials were tested towards detection of 8-hydroxydeoxyguanosine (8-OHdG) in biological samples. As expected Cu2O SNPs@GOS catalyst modified electrodes performed an outstanding catalytic ability on 8-hydroxydeoxyguanosine oxidation. 8-OHdG is oxidative stress biomarker. Further, it is noted that the detection performance of Cu2O SNPs@GOS coated electrodes and it's highly enhanced due to the synergistic effect of Cu2O SNPs and GOS. Besides, the modified materials provide more electro-active faces and as well as rapid electron transport pathway and shorten diffusion. Moreover, oxidation of 8-OHdG sensor is exploring a long linear or working range of 0.02-1465 µM and high sensitivity (8.75 nM). The viability of the Cu2O SNPs@GOS proposed electrochemical methods have tested, to find out 8-OHdG concentrations in biological fluids (blood serum and urine) with a satisfying recovery ranges.

Presence of heterocyclic amine carcinogens in home-cooked and fast-food camel meat burgers commonly consumed in Saudi Arabia.

Heterocyclic amines (HCAs) are formed by cooking protein-rich foods, for instance, meat and fish, and are listed as possible human carcinogens. In the present study, the presence of five potential HCAs (IQ, MeIQ, MeIQx, 4,8-DiMeIQx, and PhIP) in cooked camel meat burgers was analyzed for the first time. The analysis was performed in home-cooked and fast-food burger samples containing food additives. The applied cooking technique for the home-cooked samples was pan frying for a controlled cooking time and temperature. In the control cooked meat samples (samples that contained no food additives), the concentrations of MeIQx, 4,8-DiMeIQx, and PhIP ranged from 2.47 ng/g to 4.89 ng/g, whereas IQ and MeIQ were found to be below the limit of quantification. The concentrations contents of MeIQx, 4,8-DiMeIQx, and PhIP in the home-cooked and fast-food samples ranged from 1.52 ng/g to 2.13 ng/g and 1.85 ng/g to 3.46 ng/g, respectively. IQ and MeIQ were not detected in either type of sample. In comparison to the control samples, the home-cooked and fast-food samples produced lower levels of HCAs. Such observations could result from the existence of antioxidants in incorporated food additives, which induce pro-oxidative effects with the successive formation and/or scavenging of free radicals.