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This study aimed to investigate the applicability of novel colorimetric paper-based pH-sensitive indicator labels for monitoring the shelf life of the chicken breast fillets packaged under air oxygen until 10 days at 4 degrees C. The color changes of the indicator labels were observed using the mobile phone after storage for days 0, 5, and 10. The result revealed that the indicator labels could be used to determine the freshness of the product as a part of intelligent packaging since the color of all indicators changed, depending on the pH changes of the chicken breast fillets. However, the synthetic and the red cabbage-based indicator labels are found more sensitive to color changes compared to other selected natural-based indicators. Moreover, the indicator labels have no toxic effect and are reliable and easy to use for monitoring the shelf life of meat and meat products. Novelty impact statement A novel freshness indicator was developed based on natural (pomegranate, red cabbage, and turnip juice) and synthetic dye (bromocresol green, and methyl red) to detect physicochemical and microbiological changes in the chicken breast fillet for consumers as an alternative to the expiry date. The color of the indicator labels has changed depending on changes in the pH value of the chicken breast fillet packaged under air oxygen. It is considered that the developed indicator labels will contribute to new scientific research about intelligent packaging systems.

Heterocyclic aromatic amine (HCA) compounds, which are formed by heat treatment in foods, have the potential to cause serious negative effects on human health (carcinogen) when consumed with food. The aim of this study was to examine the effect of pumpkin seed oil (PSO) and rosehip seed oil (RSO) on the formation of HCA compounds in beef meatballs cooked by using different cooking methods (pan frying and oven methods) and different temperatures (150 degrees C, 200 degrees C, and 250 degrees C). 2-amino-3-methyl-3H-imidazo[4,5-f]quinoline (IQ), 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx), 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline (4,8-DiMeIQx), 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP), 1-methyl-9Hpyrido[4,3-b]indole (harman), and 9H-pyrido[4,3b]indole (norharman) compounds were determined by high-performance liquid chromatography (HPLC). IQ, MeIQx, and 4,8-DiMeIQx were quantified with diode array detector. PhIP, norharman, and harman were quantified with fluorescence detector. In general, the total HCA formation was higher in the pan-cooked samples compared to the oven-baked samples, while an increase in HCA concentrations was determined with an increase in temperature. Although both oils had significant (p < .05) effects on HCA compounds compared to the control group, the inhibitory effect of PSO on HCA compounds was higher than RSO. With the addition of PSO and RSO at different concentrations (1% and 2%), HCA formation in meatballs could be inhibited by 19.95%-83.14% and 22.21%-77.23%, respectively. Practical applications In this study, pumpkin seed oil (PSO) and rosehip seed oil (RSO) were added to the meatballs in the ratio of 1% and 2% to show the effects of these extracts on heterocyclic aromatic amine (HCA) formation. Control and enriched samples were cooked at 150 degrees C, 200 degrees C, and 250 degrees C in a pan and oven, and the effects of cooking method and also temperature on HCA amounts in meatball samples were evaluated. The formation of HCA compounds in meatballs, which is one of the most widely consumed meat products, could be inhibited significantly by the addition of 1% and 2% natural antioxidant PSO and RSO. The highest total HCA formation in meatball samples was obtained in the control samples (26.94 ng/g) cooked at 250 degrees C. In general, the total HCA content of the meatballs cooked in the pan was higher than those cooked in the oven, and it was seen that the total HCA formation decreased as the oil content increased. PSO and RSO were effective natural antioxidants for inhibiting HCA formation. These natural antioxidants could be used for the enrichment of different cooked meat products for decreasing the formation of carcinogenic compounds such as HCAs. The obtained results could be used to estimate the human intake of HCAs and supplied to the search of good food additives that reduce the threat of exposure to HCAs, and thus to advance the food security and quality., Ege Universitesi [FYL--2019--20887], Ege Universitesi, Grant/Award Number: FYL--2019--20887

Two analytical platforms, gas chromatography (GC) coupled to quadrupole-time-of-flight (QTOF) mass spectrometry (MS) and reversed-phase ultrahigh performance liquid chromatography (UHPLC) coupled to diode array (DAD) and QTOF detection, were applied in order to study the alkaloid profile of Fumaria capreolata. The use of these mass analyzers enabled tentatively identifying the alkaloids by matching their accurate mass signals and suggested molecular formulae with those previously reported in libraries and databases. Moreover, the proposed structures were corroborated by studying their fragmentation pattern obtained by both platforms. In this way, 8 and 26 isoquinoline alkaloids were characterized using GC-QTOF-MS and RP-UHPLC-DAD-QTOF-MS, respectively, and they belonged to the following subclasses: protoberberine, protopine, aporphine, benzophenanthridine, spirobenzylisoquinoline, morphinandienone, and benzylisoquinoline. Moreover, the latter analytical method was selected to determine at 280 nm the concentration of protopine (9.6 ± 0.7 mg/g), a potential active compound of the extract. In conclusion, although GC-MS has been commonly used for the analysis of this type of phytochemicals, RP-UHPLC-DAD-QTOF-MS provided essential complementary information. This analytical method can be applied for the quality control of phytopharmaceuticals containing Fumaria extracts currently found in the market.

Acacia aroma, native plant from San Luis, Argentina, is commonly used as antiseptic and for healing of wounds. The present study was conducted to investigate the in vitro cytotoxicity and genotoxicity of hot aqueous extract (HAE) and ethanolic extract (EE) of A. aroma. The cytotoxic activity was assayed by neutral red uptake assay on Vero cell. Cell treatment with a range from 100 to 5000 g/mL of HAE and EE showed that 500 g/mL and 100 g/mL were the maximum noncytotoxic concentrations, respectively. The CC50 was 658 g/mL for EE and 1020 g/mL for HAE. The genotoxicity was tested by the single-cell gel electrophoresis comet assay. The results obtained in the evaluation of DNA cellular damage exposed to varied concentrations of the HAE showed no significant genotoxic effect at range of 1–20 mg/mL. The EE at 20 mg/mL showed moderate genotoxic effect related to the increase of the DNA percentage contained in tail of the comet; DNA was classified in category 2. At concentrations below 5 mg/mL, the results of cytotoxicity and genotoxicity of aqueous and ethanolic extracts of Acacia aroma guarantee the safety at cell and genomic level. However further studies are needed for longer periods including animal models to confirm the findings. Fil: Mattana, Claudia Maricel. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia; Argentina Fil: Cangiano, Maria de Los Angeles. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Alcaraz, María Luciana. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Sosa, A.. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia; Argentina Fil: Escobar, Franco Matias. Universidad Nacional de Río Cuarto. Facultad de Ciencias Exactas Fisicoquímicas y Naturales; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Sabini, C.. Universidad Nacional de Río Cuarto. Facultad de Ciencias Exactas Fisicoquímicas y Naturales; Argentina Fil: Sabini, Liliana Ines. Universidad Nacional de Río Cuarto. Facultad de Ciencias Exactas Fisicoquímicas y Naturales; Argentina Fil: Laciar, Analia Liliana. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia; Argentina