In the current study, a novel magnetic solid phase extraction (MSPE) technique combined with a gas chromatography/mass spectroscopy (GC/MS) was developed to determine the phthalate ester content of bottled Doogh samples. Doogh is a yogurt-based drinking beverage, which is frequently consumed in Middle East and Balkans. It is produced by stirring yogurt in Chern separation machine and consists of substances such as water, yogurt, and salt in addition to aqueous extracts of native herbs. The magnetic multi-walled carbon nanotubes (MWCNT-FeO) were used as adsorbents of phthalate acid esters (PAEs) due to a superior adsorption capability of hydrophobic compounds. In this context, the quantity of the extractable migrated phthalate esters (dibutyl phthalate (DBP), dimethyl phthalate (DMP), butyl benzyl phthalate (BBP), diethyl phthalate (DEP), di-N-octyl phthalate (DNOP), and bis (2-ethylhexyl) phthalate (DEHP)) from polyethylene terephthalate (PET) bottles into Doogh samples was measured. The correlation between the concentration of migrated PAEs and some factors such as the type of Doogh (gaseous and without gas), difference in brand (five brands), volume (1500 and 300 mL), and the storage time also was investigated. The migration level into Doogh samples was increased by incorporating of gas as well as increasing the volume of PET bottles. Also, with elaborating of storage time, the migration of some phthalates such as DEHP (the mean from 2419.85 ng L in the first week to 2716.15 ng L in the second month), DEP, and total phthalate was increased. However, no significant difference in concentrations of migrated phthalate esters among different examined brands was noted. Finally, the concentration of migrated PAEs from bottle into all the examined Doogh samples was below the defined standards by EPA; 6 μg/L for DEHP in drinking water. Graphical abstract ᅟ.
The concentrations of six non-dioxin-like polychlorinated biphenyls (NDL-PCBs) were measured using the quick, easy, cheap, effective, rugged, and safe (QuEChERS) by gas chromatography (GC) coupled with triple-quadrupole (QqQ) tandem mass spectrometry (MS/MS) method in cream and ice cream offered in Tehran (Iran). The results showed the limits of detection, limit of quantification and recovery for the PCB analytes in the ranges 0.04-0.16, 0.132-0.482 ng/g fat, 5.2-9.2 and 95.5-107.2%, respectively. The results showed the mean concentration of total 6NDL-PCBs in cream (21.634 AE 2.18 ng/g fat) was higher than that in the ice cream (12.317 AE 1.524 ng/g fat) samples. The estimated daily intake (EDI) was lower than the tolerable daily intake (TDI < 10 ng/ kg BW/day). Ultimately, the probabilistic model with Monte Carlo simulation (MCS) revealed the incremental lifetime cancer risk levels (95th) of PCB compounds in ice cream (adults = 1.62E−6 and children = 4.37E−6) and cream (adults = 9.65E−7 and children = 7.57E−6) were lower than the level of acceptable risk (10 −4 ).
Background: Essential oils (EO), also called volatile odoriferous oil, are aromatic oily liquids extracted from different parts of plants.In general, the constituents in EOs are terpenes, aromatic compounds (aldehyde, alcohol, phenol, methoxy derivatives, and so on), and terpenoids (isoprenoids). Essential Oils have been known to possess antioxidant and antimicrobial activities, thereby serving as natural additives in foods and food products. Objectives: The aim of this study was to assess the quantity and quality of compounds, with active chemical and antioxidant properties, of Artemisia spicigera essential oil (EO) due to the effect of geographic location and season of harvest on the phenolic compounds of the plant. The plant was collected from east Azarbayjan province, Iran (both before and after the flowering stage). Materials and Methods: A. spicigera EO was analyzed by gas chromatogram/mass spectrometry (GC-MS). The antioxidant activity and total phenolic content before and after flowering were evaluated by the Folin Ciocalteu method. Also, the yields of essential oil as a percentage based on the level of dry plant and the volume of extracted oil was determined. Results: Analysis of A. spicigera EO by gas chromatogram-mass spectrometry showed that spachulenol 1 H cycloprop (18.39%) and bicyclo hexan-3-en, 4-met (26.16%), were the prominent EOs of Artemisia before and after the flowering stage; the total phenolic EO before and after the flowering stage was 23.61 ± 1.08 µg/mL and 17.71 ± 0.9 µg/mL, respectively. Also level of flavonoid content before and after the flowering stage was 37.27 ± 1.70 µg/mL and 29.04 ± 1.30 µg/mL, respectively. This EO was able to reduce the stable free radical 2, 2-diphenol,1-picryl hydrazyl (DPPH) with an IC 50 of 86.14 ± 2.23 and 96.18 ± 2.61 µg/mL, before and after flowering, respectively. Yield of EO before and after flowering was 0.5% and 0.6%, respectively. Conclusions: Results have shown that A. spicigera EO before and after flowering has antioxidant properties and therefore can be used in combination with other preservatives to protect food materials against a variety of oxidative systems.
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