Polyphenolic content in olive oil waste waters and related olive samples

The production of olive oil yields a considerable amount of waste water, which is a powerful pollutant and is currently discarded. Polyphenols and other natural antioxidants, extracted from olives during oil extraction process, partially end up in the waste waters. Experimental and commercial olive oil waste waters from four Mediterranean countries were analyzed for a possible recovering of these biologically interesting constituents. Identification and quantitation of the main polyphenols were carried out by applying HPLC-DAD and HPLC-MS methods. Representative samples of ripe olives were also analyzed at the same time to correlate, if possible, their polyphenolic profiles with those of the corresponding olive oil waste waters. The results demonstrate that Italian commercial olive oil waste waters were the richest in total polyphenolic compounds with amounts between 150 and 400 mg/100 mL of waste waters. These raw, as yet unused, matrices could represent an interesting and alternative source of biologically active polyphenols.     

Effect of processing and storage on the antioxidant ellagic acid derivatives and flavonoids of red raspberry (Rubus idaeus) jams

From red raspberries, ellagic acid, its 4-arabinoside, its 4' (4' '-acetyl) arabinoside, and its 4' (4' '-acetyl)xyloside, as well as quercetin and kaempferol 3-glucosides, were identified. In addition, two unidentified ellagic acid derivatives were detected. The free radical scavenging activity of the ellagic acid derivatives was evaluated by using the DPPH method and compared to that of Trolox. All of the isolated compounds showed antioxidant activity. The effect of processing to obtain jams on raspberry phenolics was evaluated. The flavonol content decreased slightly with processing and more markedly during storage of the jams. The ellagic acid derivatives, with the exception of ellagic acid itself, remained quite stable with processing and during 6 months of jam storage. The content of free ellagic acid increased 3-fold during the storage period. The initial content (10 mg/kg of fresh weight of raspberries) increased 2-fold with processing, and it continued increasing up to 35 mg/kg after 1 month of storage of the jam. Then a slight decrease was observed until 6 months of storage had elapsed. The increase observed in ellagic acid could be explained by a release of ellagic acid from ellagitannins with the thermal treatment.     

宇宙线散落核素7Be在山区表土层中的分布特征及侵蚀示踪原理

宇宙线散落核素⁷Be具稳定的物质来源和53.3天的半衰期,提供了示踪环境微粒季节性迁移的必要条件;其在土粒中主要存在于Fe-Mn氧化物及有机质结合相,适应于季节性微粒迁移示踪;它在表土层中的垂直分布特征提供了示踪微粒季节性迁移的充分条件。⁷Be在表土层中的累计值、表观比活度、最大渗透深度及相对侵蚀(或堆积)速率是土粒迁移的示踪参数。     

斥水土壤中的水热运动规律与数值模型

斥水土壤很难被雨水湿润，影响种子发芽出苗而造成农业减产。由于地表干燥而引起风蚀水蚀，造成土地退化。这一问题在澳大利亚、荷兰、新西兰与美国引起重视。斥水土壤中水分分布往往是无规律的“指状”，到目前为止，没有成功的数学模型。作者从研究斥水土壤地区的耕作工程实践出发，采用沟种之后，水分的分布就有了规律性。开沟播种时，耕作机械把表层斥水性特别强的土壤推到垄上而形成几乎不透水的垄，下雨时雨水只能从沟中渗入形     

磷酸铁盐涂层: 控制黄铁矿氧化的新手段

A novel coating technique was develped for controlling pyrite oxidation .The technique involved leaching pyrite particles with a solution containing low concentrations of phosphate and hydrogen peroxide.During the leaching rpocess,the iron released from pyrite by hydrogen proxide was precipitated by phosphate as a ferric phosphate coating .This coating was shown to be able to effectively prevent pyirte from oxidation and it could be established at the expense of only surface portions of pyrite.The emergence of this technique could provide a unique potential route for abating acid mine draingage and reclaiming sulfide-containing degraded mining land.     

Juice quality of two new mandarin-like hybrids (Citrus clementina Hort. ex Tan x Citrus sinensis L. Osbeck) containing anthocyanins

Tacle and Clara [Monreal clementine (Citrus clementina Hort. ex Tan) x Tarocco orange (Citrus sinensis L. Osbeck)] are two new triploid citrus hybrids developed by the CRA-Istituto Sperimentale per l'Agrumicoltura (Acireale, Italy). The fruits are easy-peeling and juicy, have a pleasant taste like the Tarocco orange, and are sweet like the Monreal clementine. In addition, a distinctively attractive characteristic of these mandarin-like fruits is the red-pigmented flesh caused by the presence of anthocyanins. This study reports the juice quality attributes of fresh fruits harvested at different ripening stages and of cold-stored fruits kept for 104 days at 6+/-1 degrees C and 90-95% relative humidity. Physico-chemical analyses showed that the fresh-fruit juice yield ranged between 39 (Tacle) and 41% (Clara); these values were 11-14% lower after 104 days of storage. Vitamin C content in the Clara juice was decisively higher than that in the Tacle juice. Juice anthocyanins and other polyphenols increased during cold storage. These results show that low-temperature storage enhances the functional attributes of Tacle and Clara fruit juices.     

Changes in the sotolon content of dry white wines during barrel and bottle aging

GC-MS in electron ionization mode (EI) was used as a simple, sensitive method for assaying sotolon [4,5-dimethyl-3-hydroxy-2(5) H-furanone] in various dry white wines. The impact of barrel-aging conditions, that is, whether yeast lees were present or not, on the formation of sotolon in dry white wines was then studied. The sotolon content was highest in dry white wines aged in new barrels without lees, often exceeding the perception threshold (8 microg/L). These results demonstrated that yeast lees were capable of minimizing the formation of sotolon in dry white wines during aging. The sotolon and oxygen contents of several bottle of the same white wine were also compared 7 years after bottling. At the range of dissolved oxygen concentrations generally measured, between 5 and 100 microg/L, the sotolon content remained below its perception threshold in wine. The perception threshold was exceeded only in wines with oxygen concentrations above 500 microg/L. The presence of dissolved oxygen in the wine samples analyzed also resulted in a decrease in their free sulfur dioxide content.     

Variability of the polyphenolic composition of cider apple (Malus domestica) fruits and juices

Five French cider apple varieties were compared on the basis of their detailed polyphenol profile in the cortex and in the juices. Among the factors studied, variety was the most important variability factor in fruits, whereas polyphenol profiles showed an overall stability from one year to another, and a limited decrease of polyphenol concentration was observed during the starch regression period of fruit maturation. In juices, procyanidins remained the preponderant polyphenol class with concentrations up to 2.4 g/L even in centrifuged juices. Compared to the fruits, the average degree of polymerization of procyanidins was significantly reduced in the juice. Centrifugation of the crude juice had only minor effects on the polyphenol composition. For one variety, highly polymerized procyanidins with average degrees of polymerization of 25 were shown to be soluble in the centrifuged juice at a concentration of close to 1.2 g/L. Oxygenation of the juices during processing resulted in a significant decrease of all classes of native polyphenols. Catechins and procyanidins were particularly affected by oxidation, whereas caffeoylquinic acid was partly preserved. The transfer of polyphenols after pressing was maximal for dihydrochalcones and minimal for procyanidins with extraction yield values close to 80 and 30%, respectively.     

Factors contributing to guidance performance when using a camera-based guidance aid

A guidance aid is a device that provides guidance information to the driver rather than replacing the driver. With a camera-based guidance aid, the view seen by a forward-looking video camera is displayed on a monitor situated within the operator station of the vehicle. As the vehicle moves forward, images of the ground scroll vertically across the monitor. The rate at which the image scrolls, the image velocity, is related to the forward velocity of the vehicle, the placement of the camera (height and tilt angle), and the optical characteristics of the guidance camera. When tested with a tractor at forward velocities between 1.6 and 12.8 km/h, lateral error increased linearly as image velocity increased. Driver self-confidence decreased linearly as image velocity increased. Based on subjective feedback, drivers preferred a camera tilt angle of 20 degrees (over either 30 degrees or 40 degrees) because it yielded the greatest look-ahead distance. Statistically, a tilt angle of 30 degrees was best for a camera with a narrow field of view (narrow FOV, 20 degrees in the lateral direction). For a camera with a wide field of view (wide FOV, 39 degrees in the lateral direction), there was no statistical difference. For the narrow FOV camera, a camera height of 1.1 m yielded statistically smaller lateral errors than a camera height of 1.5 m. There was no statistical difference for the wide FOV camera. Overall, the lateral error was statistically smaller for the narrow FOV camera than for the wide FOV camera due to the difference in the lateral ratio for each camera, where the lateral ratio is the ratio of the lateral field of view of the camera to the fixed monitor width.     

Formation of modified fatty acids and oxyphytosterols during refining of low erucic acid rapeseed oil

Formation of trans fatty acids and cyclic fatty acid monomers was investigated during refining of low erucic acid rapeseed oil. The first steps of the refining process, that is, degumming, neutralization, and bleaching, hardly modified the fatty acid profile. In contrast, deodorization produced substantial quantities of trans fatty acids (>5% of total fatty acids) and small amounts of cyclic fatty acid monomers (650 mg of cyclic fatty acid monomers/kg of oil) when severe conditions (5-6 h at 250 degrees C) were used. Alpha-linolenic acid was the main precursor of cyclic fatty acid monomers. The influence of deodorization on the chemical composition of low erucic acid rapeseed oil was studied additionally. Whereas free fatty acids, peroxides, and tocopherols decreased, neither total polar compounds nor oxyphytosterols changed during deodorization. Oxyphytosterols were identified by GC-MS. Three oxyphytosterols not yet observed in oil were tentatively identified as 6beta-hydroxycampestanol, 6beta-hydroxysitostanol, and 6beta-hydroxybrassicastanol. Brassicasterol oxides were the most abundant oxyphytosterols.