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Summary The effect of the household processing on the reduction rate of chlorpyrifos, metalaxyl and diazinon residues in contaminated oranges has been investigated and the processing factors were determined. The evaluation included validation parameters, matrix effect (ME %), reduction behavior and processing factors (PFs). Validation parameters were successfully applied; the three pesticides showed satisfactory recovery (70–120%) and precision (relative standard deviation - RSD<20%); they also exhibited no matrix effect. The most effective process in the pesticide residues reduction was juicing, followed by pulping while the washing process was less efficient in removing all pesticide residues; sonication showed a high reduction rate with both chlorpyrifos and diazinon. The processing factors (PFs) were generally less than one which indicates that all processes can reduce pesticide residues in oranges. The results could guide the safe and reasonable use of chlorpyrifos, diazinon, and metalaxyl. These processes contribute substantially to reduce consumer exposure to pesticide residues in oranges.

BackgroundOrganic acidurias are a group of inborn errors of metabolism. They present a significant diagnostic challenge and are associated with serious morbidity and mortality. They are considered the most frequent inborn errors of metabolism among high‐risk children. Gas chromatography–mass spectrometry is a reliable diagnostic technique for organic acidurias.This hospital‐based study aimed to quantify the frequency of organic acidurias among a group of high‐risk Egyptian pediatric patients and to highlight the importance of high‐risk screening for such disorders.MethodsOne hundred and fifty high‐risk children who presented to the inherited metabolic disease unit and the pediatric intensive care units of Cairo University Children Hospital were tested for urine organic acids using gas chromatography–mass spectrometry.ResultsThirty percent (45/150) of the patients were confirmed as having an altered organic acids profile. Neurological manifestations were the most common presentation. Glutaric aciduria type I and maple‐syrup urine disease were the most common disorders encountered among the group that was studied.ConclusionOrganic acid detection by gas chromatography–mass spectrometry is key to the diagnosis of many metabolic disorders. Until a national expanded newborn screening program is established, high‐risk screening is strongly encouraged for the early detection of, and proper intervention for such disorders among Egyptian children.

Buffalo Milk fat has excellent properties; its variable physicochemical properties and its lack of functionality restrict its uses in food industry. The Multi-step dry fractionation was applied on buffalo butter oil (BO) for enhancement of the nutritional value and functionality at three different temperatures i.e. 35, 25 and 15 °C, three solids (S35, S25 and S15) and three liquid (L35, L25and L15) fractions was gained. LMF (L15and S15) was significantly higher not only in short chain fatty acids (SCFA) but also in long chain unsaturated fatty acids (LCUSFA), whereas, lower in medium saturated chain fatty acids (MCSFA) than those of BO, HMF(S35) and MMF (L25, S25 and L35) were detected. LMF had positive healthy effect of lower oxidative stability index (OSI) and of the highest nutritional (by ω6: ω3 3PUFA) than other fractions. differential scanning calorimeter (DSC) values for both solid and liquid fractions are significantly (P˂0.05) decreased with decreasing fractionation temperature even in melting or crystallization behaviors. Solid fat content (SFC) was significantly the lowest in LMF at 25 O C. The liquid fractions had larger crystals size than those solid fractions and BO. Strong negative correlation between SFC at 20 O C and (USFA, SCFA and IV) and strong positive correlation between SFC and (SFA, MCSFA, LCSFA and DSC) were observed. Results will increase the knowledge to improve the processing condition to produce buffalo butter oil fractions with increased functionality and more varieties for more dairy fat products. The chosen dry fractionation temperature resulted in an increase of the functional and nutritional properties of obtained buffalo butter oil fractions.