Onion (Allium cepa L.) is potentially a good source of important antioxidants.

Six different cultivars of onions available in the Kuwaiti market were analyzed for various physic-chemical properties, such as, moisture content, sugar composition, TBARS as malondialdehyde, total phenolic content, as well as trolox equivalent antioxidant capacity, these cultivars comprised of US onions white, US onions yellow, Indian onions red, Egyptian onions red, New Zealand onions golden and Saudi onions white. Layers from each onion bulb were manually cut and separated into three nearly equal portions, i.e., outer layers, middle layers and the inner layers. The outermost layers of the bulb showed the highest concentration of antioxidant compounds and a distinct decreasing trend was observed towards the innermost layers in all types of onion samples. The onion samples studied showed variations in carbohydrate contents (glucose, fructose and sucrose), which would have important implications in affecting the flavor (sweetness and pungency) and the suitability of these onions for processing. An important observation is about the distribution of antioxidant compounds with the highest contents in the outmost layers of the onions than in their middle and inner layers. Unfortunately, these outer layers are generally discarded by the consumers thus depriving them of the important health-promoting phytochemicals.

Simultaneous analysis of organochlorinated pesticides (OCPs) and polychlorinated biphenyls (PCBs) from marine samples using automated pressurized liquid extraction (PLE) and Power Prep™ clean-up.

An automated pressurized liquid extraction (PLE) method followed by Power Prep™ clean-up was developed for organochlorinated pesticide (OCP) and polychlorinated biphenyl (PCB) analysis in environmental marine samples of fish, squid, bivalves, shells, octopus and shrimp. OCPs and PCBs were simultaneously determined in a single chromatographic run using gas chromatography-mass spectrometry-negative chemical ionization (GC-MS-NCI). About 5 g of each biological marine sample was mixed with anhydrous sodium sulphate and placed in the extraction cell of the PLE system. PLE is controlled by means of a PC using DMS 6000 software. Purification of the extract was accomplished using automated Power Prep™ clean-up with a pre-packed disposable silica column (6 g) supplied by Fluid Management Systems (FMS). All OCPs and PCBs were eluted from the silica column using two types of solvent: 80 mL of hexane and a 50 mL mixture of hexane and dichloromethane (1:1). A wide variety of fish and shellfish were collected from the fish market and analyzed using this method. The total PCB concentrations were 2.53, 0.25, 0.24, 0.24, 0.17 and 1.38 ng g(-1) (w/w) for fish, squid, bivalves, shells, octopus and shrimp, respectively, and the corresponding total OCP concentrations were 30.47, 2.86, 0.92, 10.72, 5.13 and 18.39 ng g(-1) (w/w). Lipids were removed using an SX-3 Bio-Beads gel permeation chromatography (GPC) column. Analytical criteria such as recovery, reproducibility and repeatability were evaluated through a range of biological matrices.

Determination of the levels of polycyclic aromatic hydrocarbons in toasted bread using gas chromatography mass spectrometry.

Concentration of 16 polycyclic aromatic hydrocarbons (PAHs) in eighteen baked bread samples using gas oven toasting were evaluated in this study. Samples were classified into the following categories: (1) bread baked from white wheat flour, (2) bread baked from brown wheat flour, and (3) sandwich bread baked from white wheat flour. Analysis was performed by GC-MS after Soxhlet extraction of the sample and clean up of the extract. The levels of B[a]P was not detected in ten of eighteen samples. In the rest of the samples, B[a]P are varied from 2.83 to 16.54 µg/kg. B[a]A, CHR, B[b]FA, B[k] FA, IP, DB[a,h]A, and B[ghi]P concentrations were found to be less than 10.0 µg/kg. However, B[a]P are not detected in original white and brown wheat flour. The total PAHs were varied in the range 1.06-44.24 µg/kg and 3.08-278.66 µg/kg for H-PAH and L-PAH, respectively. Reproducibility and repeatability of the proposed method was calculated and presented in terms of recovery and relative standard deviations (RSD, %). Recoveries were varied from 72.46% to 99.06% with RSD ± 0.28-15.01% and from 82.39% to 95.01% with RSD ±1.91-13.01% for repeatability and reproducibility, respectively. Different commercialized samples of toasted bread were collected and analyzed.