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5',8-Cyclo-2'-deoxyadenosine (cdA) and 5',8-cyclo-2'-deoxyguanosine (cdG) in their two diastereomeric forms, 5'S and 5'R, are tandem lesions produced by the attack of hydroxyl radicals to the purine moieties of DNA. Their formation has been found to challenge the cells' repair machinery, initiating the nucleotide excision repair (NER) for restoring the genome integrity. The involvement of oxidatively induced DNA damage in carcinogenesis and the reduced capacity of some cancer cell lines to repair oxidised DNA base lesions, intrigued us to investigate the implication of these lesions in breast cancer, the most frequently occurring cancer in women. Using liquid chromatography tandem mass spectrometry (LC-MS/MS), we measured the levels of diastereomeric cdA's and cdG's in estrogen receptor-alpha positive (ER-alpha) MCF-7 and triple negative MDA-MB-231 breast cancer cell lines before and after exposure to two different conditions: ionising radiations and hydrogen peroxide, followed by an interval period to allow DNA repair. An increase at the measured levels of all four lesions, i.e. 5'S-cdA, 5'R-cdA, 5'S-cdG and 5'R-cdG, was observed either after gamma-irradiation (5Gy dose) or hydrogen peroxide treatment (300muM) compared to the untreated cells (control), independently from the length of the interval period for repair. For comparison reasons, we also measured the levels of 8-oxo-2'-deoxyadenosine (8-oxo-dA), a well-known oxidatively induced DNA damage lesion and base excision repair (BER) substrate. The collected data indicate that MCF-7 and MDA-MB-231 breast cancer cells are highly susceptible to radiation-induced DNA damage, being mainly defective in the repair of these lesions.

Six well established spectrophotometric assays (Folin-Ciocalteu, DPPH, ABTS•+, FRAP, CUPRAC, and the o-diphenols method) have been complementary implemented in order to estimate the total phenolic and o-diphenolic content as well as the free radical scavenging and reducing antioxidant capacities of 40 white and 10 red wines of different varieties and geographic origin. In white wines, the results were weakly correlated; whereas, the results in red wines were strongly correlated, therefore, postulating their separate use in order to estimate efficiently the correlation between results of these methods. The results were subjected to the unsupervised PCA pattern recognition method to investigate the possible classification of white wines. PC analysis framed the wine samples in clear clusters, when the extracted PCA model was based on the results of all six spectrophotometric assays. The usefulness of implementing assays based on different antioxidant mechanisms is discussed. To our knowledge, this is the fir...

The present review describes the application of luminescent methods in the analysis of edible oils without any pretreatment such as extraction prior to analysis. Emphasis has been given to applications of chemiluminescence and fluorescence assays for determining quality parameters of edible oils, such as oxidative stability, antioxidant activity, and lipid hydroperoxides content, as well as classification or adulteration of vegetable oils.

This paper presents an overview of flow-based methods in food and environmental analysis using chemiluminescence (CL) detection covering the period from 2005 to the present. The review discussses both automated flow methods of analysis [such as flow-injection analysis (FIA), sequential-injection analysis (SIA) and their variants] and separation techniques [liquid chromatography (LC) and capillary electrophoresis (CE) coupled to CL detection]. The most widely used CL reactions are presented together with representative applications in food and environmental analysis (determination of naturally occurring compounds, contaminants, additives as well as determination of inorganic and organic compounds).