Electronic cigarettes (e-cigs) are devices designed to deliver nicotine in a vaping solution rather than smoke and without tobacco combustion. Perceived as a safer alternative to conventional cigarettes, e-cigs are aggressively marketed as lifestyle-choice consumables, thanks to few restrictions and a lack of regulatory guidelines. E-cigs have also gained popularity among never-smokers and teenagers, becoming an emergent public health issue. Despite the burgeoning worldwide consumption of e-cigs, their safety remains largely unproven and it is unknown whether these devices cause in vivo toxicological effects that could contribute to cancer. Here we demonstrate the co-mutagenic and cancer-initiating effects of e-cig vapour in a rat lung model. We found that e-cigs have a powerful booster effect on phase-I carcinogen-bioactivating enzymes, including activators of polycyclic aromatic hydrocarbons (PAHs), and increase oxygen free radical production and DNA oxidation to 8-hydroxy-2′-deoxyguanosine. Furthermore, we found that e-cigs damage DNA not only at chromosomal level in peripheral blood, such as strand breaks in leucocytes and micronuclei formation in reticulocytes, but also at gene level such as point mutations in urine. Our results demonstrate that exposure to e-cigs could endanger human health, particularly among younger more vulnerable consumers.

The prooxidant role of free fatty acids was studied in soybean oil-in-water emulsions. Addition of oleic acid (0-5.0% of oil) to the emulsions increased lipid hydroperoxides and headspace hexanal formation and increased the negative charge of the emulsion droplet with increasing oleic acid concentration. Methyl oleate (1.0% of oil) did not increase oxidation rates. The ability of oleic acid to promote lipid oxidation in oil-in-water emulsions decreased with decreasing pH with dramatic reduction in oxidation observed when the pH was low enough so that the oleic acid was not able to increase the negative charge of the emulsion droplet. Ethylenediaminetetraacetic acid (EDTA, 200 microm) strongly inhibited lipid oxidation in emulsions with oleic acid, indicating that transition metals were responsible for accelerating oxidation. Oleic acid hydroperoxides did not increase oxidation rates, suggesting that hydroperoxides on free fatty acids are not strong prooxidants in oil-in-water emulsion. These results suggest that the prooxidant activity of free fatty acids in oil-in-water emulsions is due to their ability to attact prooxidant metals to the emulsion droplet surface.

The reuse of coffee silverskin (CS), the main waste product of the coffee-roasting industry, could be an alternative to its environmental disposal. However, CS could also contain undesirable compounds, such as ochratoxin A (OTA) and phytosterol oxidation products (POPs). A study on the composition of CS (caffeine, moisture, dietary fibers, carbohydrates, and polyphenol contents) was carried out, with emphasis on OTA and POPs for safety reasons. The lipid fraction showed significant amounts of linoleic acid and phytosterols (7.0 and 12.1% of lipid fraction). Noticeable levels of POPs (114.11 mg/100 g CS) were found, and the phytosterol oxidation rate varied from 27.6 to 48.1%. The OTA content was 18.7-34.4 μg/kg CS, which is about 3 times higher than the European Commission limits for coffee products. The results suggest that CS could be used as a source of cellulose and/or bioactive compounds; however, the contents of POPs and OTA might represent a risk for human safety if intended for human or livestock use.

A routine method for determining cannabinoids in Cannabis sativa L. inflorescence, based on Fast gas chromatography coupled to mass spectrometry (Fast GC/MS), was developed and validated. To avoid the decarboxylation of carboxyl group of cannabinoids, different derivatization approaches, i.e. silylation and esterification (diazomethane-mediated), reagents and solvents (pyridine or ethyl acetate), were tested. The methylation significantly increased the signal-to-noise ratio of all carboxylic cannabinoids, except for cannabigerolic acid (CBGA). Since diazomethane is not commercially available, is considered a hazardous reactive and requires 1-day synthesis by specialized chemical staff, silylation was used along the whole validation of a routine method. The method gave a fast (total analysis time < 7.0 min) and satisfactory resolution (R > 1.1), with a good repeatability (intraday < 8.38%; interday < 11.10%) and sensitivity (LOD < 11.20 ng/mL). The Fast GC/MS method suitability for detection of cannabinoids in hemp inflorescences, was tested; a good repeatability (intraday < 9.80%; interday < 8.63%), sensitivity (LOD < 58.89 ng/mg) and robustness (<9.52%) was also obtained. In the analyzed samples, the main cannabinoid was cannabidiolic acid (CBDA, 5.19 ± 0.58 g/100 g), followed by cannabidiol (CBD, 1.56 ± 0.03 g/100 g) and CBGA (0.83 g/100 g). Δ9-tetrahydrocannabivarine (THCV) was present at trace level. Therefore, the developed routine Fast GC/MS method could be a valid alternative for a fast, robust and high sensitive determination of main cannabinoids present in hemp inflorescences.

2-The presence and unsaturation degree of the lipid matrix delayed the COPs formation 3-Significantly higher PV was found when cholesterol was heated in absence of TAG.4-Both cholesterol and triacylglycerol degradation fit a first order kinetic model.3

Phospholipids have been reported to inhibit lipid oxidation in bulk oils, but very little is known about their influence on oxidation in oil-in-water emulsions. In the present study, the impact of 1,2-dioleoyl-sn-glycero-3-phosphocholine (DOPC) on lipid oxidation was studied in 1% stripped soybean oil-in-water (O/W) emulsions as a function of DOPC concentration and pH (3 and 7). At pH 7.0, DOPC inhibited lipid oxidation in O/W emulsions, while DOPC was prooxidative at pH 3.0. DOPC did not affect emulsion droplet charge or size at either pH 3.0 or 7.0. The antioxidant activity at pH 7.0 was observed in a series of phospholipids (PL) that varied in fatty acid unsaturation level and chain length as well as type of phosphate head group. Overall, phosphatidylcholine with either oleic or palmitic acid were the most effective at inhibiting lipid hydroperoxide and hexanal formation of all of the PL tested. Antioxidant mechanism of PL could not be ascribed to their ability to decompose lipid hydroperoxides. It might be possible that, at pH 7.0, the PL antioxidant activity is related to their ability to form structures within the lipid phase of the emulsions droplets or to chelate metals.

The aim of the present study was to set-up a Fast gas chromatography/mass spectrometry method for the analysis of cholesterol oxidation products (COPs). A silylated mixture of seven oxysterol standards was injected into a Fast GC/MS system. A capillary GC column (10 m×0.1 mm internal diameter×0.1 μm film thickness) coated with 95% dimethyl- and 5% diphenyl-polysiloxane, was used. The method gave a fast (total analysis time=3.5 min) and satisfactory resolution (R>1.2) of the COPs standards, with a good repeatability and sensitivity, similar to those of conventional GC/MS; recoveries were tested on mice liver. Fast GC/MS method suitability for COPs analysis in food was also tested on an oxidized sardine fillet, which had been previously saponified and purified by NH(2) solid-phase extraction (SPE); a good repeatability and sensitivity was also obtained. The analytical performance of the Fast GC/MS method for the determination of COPs, together with the consequent significant reduction of the analysis time and consumables, demonstrates that Fast GC/MS represents a valid alternative to conventional GC/MS and evinces the great potential of such an analytical technique, which could be applied for both food and biological samples.

The aim of this research was to evaluate quality traits and oxidative stability of meat products from free-range (FR) and conventionally (C) raised chickens as they actually reach consumers in the Italian retail market. Free-range female and male chickens (n = 1,500 + 1,500), medium growing ISA strain, were raised under commercial conditions for 56 (1.8 kg of live weight) and 70 d (3.1 kg of live weight), respectively; C female and male birds (n = 5,000 + 5,000) were a fast growing hybrid (Ross 708) and were separately raised for 39 (1.9 kg of live weight) and 50 d (3.1 kg of live weight), respectively. A total of 96 chickens (equally divided by production system and sex) were slaughtered in 2 separate sessions to obtain the main 2 commercial categories (rotisserie and cut-up, respectively). After slaughtering, 12 carcasses of each treatment group were randomly selected and used to assess quality properties, chemical composition, and oxidation stability of breast and leg meat. The C birds had dramatic higher carcass and breast meat yield, whereas FR had higher wing and leg yields. The FR birds exhibited higher water holding capacity in both breast and leg meat. Although shear force did not differ in breast meat, legs from FR birds were tougher. Fatty acid composition of FR breast and thigh meat of both categories were characterized by a higher polyunsaturated fatty acid n-6-/n-3 ratio. In general, a low lipid oxidation level (peroxide value < 1.3 mEq O2/kg of lipid and TBA reactive substances < 0.2 mg malondialdehyde/kg of sample) was found in breast and legs, regardless of the commercial category. However, the C system significantly increased peroxide value in rotisserie thigh meat, whereas FR led to a significantly higher TBA reactive substances in breast meat. Our results demonstrated that free range can modify the properties of chicken meat and also highlighted the importance of the bird genetic background to select nutritional strategies to improve meat quality traits and oxidative stability in poultry.