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

Insights into Bacterial Community Involved in Bioremediation of Aged Oil-Contaminated Soil in Arid Environment

Soil contamination by hydrocarbons due to oil spills has become a global concern and it has more implications in oil producing regions. Biostimulation is considered as one of the promising remediation techniques that can be adopted to enhance the rate of degradation of crude oil. The soil microbial consortia play a critical role in governing the biodegradation of total petroleum hydrocarbons (TPHs), in particular polycyclic aromatic hydrocarbons (PAHs). In this study, the degradation pattern of TPHs and PAHs of Kuwait soil biopiles was measured at three-month intervals. Then, the microbial consortium associated with oil degradation at each interval was revealed through 16S rRNA based next generation sequencing. Rapid degradation of TPHs and most of the PAHs was noticed at the first 3 months of biostimulation with a degradation rate of pyrene significantly higher compared to other PAHs counterparts. The taxonomic profiling of individual stages of remediation revealed that, biostimulation of the investigated soil favored the growth of Proteobacteria, Alphaprotobacteria, Chloroflexi, Chlorobi , and Acidobacteria groups. These findings provide a key step towards the restoration of oil-contaminated lands in the arid environment

Untargeted-metabolomics differentiation between poultry samples slaughtered with and without detaching spinal cord

Chicken meat is among the common and relatively inexpensive source of protein consumed worldwide from the poultry industry. Many communities show concern regarding the procedure of slaughtering animals for meat consumption due to ethical, religious, or cultural reasons. Liquid chromatography-electrospray ionization-tandem mass spectrometry (LC-ESI-MS/MS) based untargeted metabolomics of 40 chicken meat samples were evaluated to differentiate meat samples based on slaughtering methods. Samples were grouped into, Zabiha (cutting neck without detaching spinal cord) and Non-Zabiha (completely detaching neck). A volcano plot reveals at least 150 features found significantly different between the two groups having >= 2-fold changes in intensities with p-values <= 0.05. Among them 05 identified and 25 unidentified metabolites have clear differences in peak intensities. The identified features can be employed to differentiate meat obtained from different slaughtering methods. A characteristic pattern based on principal component analysis (PCA) and orthogonal partial least square-discriminant analysis (OPLS-DA) was observed among the groups. The results will benefit Halal certification, food safety, and security agencies to curb food fraud. (C) 2020 The Authors. Published by Elsevier B.V. on behalf of King Saud University