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Electrochemical Method for the Assay of Organic Peroxides Directly in Acetonitrile.
Molecules
January 2025
Department of Physical Chemistry, Plovdiv University "Paisii Hilendarski", 24, Tzar Assen Str., 4000 Plovdiv, Bulgaria.
Lipid peroxidation is a major process that determines the quality of various oil samples during their use and storage, in which the primary products are hydroperoxides (HP'). HP' are very stable compounds at ambient conditions and are harmful to human health. Therefore, the evaluation of the degree of oil oxidation is an excellent tool for ensuring food safety.
View Article and Find Full Text PDFPhotosensitizers and pigments in raw meat such as porphyrins, riboflavin, and myoglobin after incorporation with light beam prompt the generation of singlet oxygen (O) from triplet oxygen (O) and cause oxidative rancidity of meat products. In this study, the results of photooxidation reactions of sheep erythrocyte (red blood cell) model as a model rich in hemoglobin and phospholipids bilayer, and oleic acid model were obtained by H NMR spectroscopy, TBARS assay, and iodometric titration. In both models, the rate of lipid photooxidation in the presence of hydroalcoholic extracts of Turmeric ( L.
View Article and Find Full Text PDFAntimicrobial Resistance and Public Health Risks Associated with Staphylococci Isolated from Raw and Processed Meat Products.
Foodborne Pathog Dis
January 2025
Virus Research and Diagnostic Laboratory, Department of Microbiology, Government Medical College, Baramulla, India.
This study aimed at evaluating the occurrence, antibiotic resistance, and β-lactamase production in isolates recovered from meat and meat products, as well as the incidence of antimicrobial resistance (AMR) genes in these bacterial isolates. The prevalence of was very high (75% and 50%) in street kebab and raw buffalo meat, respectively. The antibiotic resistance and susceptibility behavior showed that 82% of the isolates were resistant to β-lactam antibiotics such as aztreonam, followed by methicillin (68%), oxacillin (54%), cefepime (36%), ceftazidime (34%), cefaclor (24%), cefotaxime (22%), ertapenem (4%), meropenem and imipenem (2%).
View Article and Find Full Text PDFOzonolysis of Terpene Flavor Additives in Vaping Emissions: Elevated Production of Reactive Oxygen Species and Oxidative Stress.
Chem Res Toxicol
June 2024
Environmental Toxicology Graduate Program, University of California, Riverside, California 92521, United States.
The production of e-cigarette aerosols through vaping processes is known to cause the formation of various free radicals and reactive oxygen species (ROS). Despite the well-known oxidative potential and cytotoxicity of fresh vaping emissions, the effects of chemical aging on exhaled vaping aerosols by indoor atmospheric oxidants are yet to be elucidated. Terpenes are commonly found in e-liquids as flavor additives.
View Article and Find Full Text PDFDetermination of vitamin c in raw fruit and vegetable homogenates: dietary exposure and health effects of excess intake in adults and children.
Rocz Panstw Zakl Hig
April 2024
Department of Pure and Industrial Chemistry, Nnamdi Azikiwe University, PMB 5025, Awka, Nigeria.
Objective: The aim of the study was to determine Vitamin C content in some fruits and vegetables (FAV) including apple, banana, orange, pineapple, watermelon, carrot and cucumber, sold in the local markets in Awka, Anambra State, Nigeria as well as Vitamin C content in two-component and three-component homogenates FAV. The work was also designed to investigate the dietary exposure and health effects of excess vitamin C intake in adults and children.
Material And Methods: Vitamin C as total ascorbic acid (AA) after reduction of dehydroascorbic acid was analyzed using both titrimetric and spectrophotometric methods.
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