In vivo assessment about the effects of a diet containing iodine-enriched foodstuffs. A pilot study in 30 volunteers.

Background: Iodine deficiency (ID) still now represents one of the major worldwide health problems. ID is the result of insufficient dietary iodine intake. Iodine is an essential micronutrient but scarcely present in nature.

Enhanced methane production in a two-phase anaerobic digestion plant, after CO2 capture and addition to organic wastes.

Cost-effective technologies are needed to reach the international greenhouse gas (GHG) reduction targets in many fields, including waste and biomass treatment. This work reports the effects of CO(2) capture from a combustion flue gas and its use in a newly-patented, two-phase anaerobic digestion (TPAD) process, to improve energy recovery and to reduce CO(2) emissions. A TPAD process, fed with urban wastewater sludge, was successfully established and maintained for several months at pilot scale.

Distribution of bound hydroxycinnamic acids and their glycosyl esters in barley (Hordeum vulgare L.) air-classified flour: comparative study between reversed phase-high performance chromatography-mass spectrometry (RP-HPLC/MS) and spectrophotometric analysis.

The level of bound hydroxycinnamic acid was determined by spectrophotometry (as total hydroxycinnamic compounds and free-radical-scavenging activity) and reversed-phase high-performance chromatography (RP-HPLC) coupled to mass spectrometry (MS) in barley flours (whole meals and air-classified fractions: coarse fraction and fine fraction). Hydroxycinnamic acids and their derivatives were the main bound phenols in barley flours. A total of 12 different hydroxycinnamic acids were identified and quantified by HPLC/diode array detector (DAD)-MS within 90 min.

Determination of free flavan-3-ol content in barley (Hordeum vulgare L.) air-classified flours: comparative study of HPLC-DAD/MS and spectrophotometric determinations.

The determination of free flavan-3-ol compounds in barley flours (cv. Gotic) and two resulting milling fractions (fine fraction 57% and coarse fraction 43%, w/w) obtained by air classification of dehulled grain is herein described. The determinations were carried out using reversed phase high-performance liquid chromatography coupled with both diode array detection and ESI-MS compared with conventional spectrophotometric determinations (total phenolic compounds by the Folin-Ciocalteu method and free radical scavenging activity with the DPPH assay).

Monovarietal extra virgin olive oils: correlation between thermal properties and chemical composition.

Thermal properties of monovarietal extra virgin olive oils were evaluated by means of differential scanning calorimetry (upon cooling) and related to their chemical composition (triacylglycerols, diacylglycerols, total and free fatty acids, oxidation status). The overall crystallization enthalpy did not significantly differ among samples and did not account for the differences observed in chemical compositions. On the contrary, a higher degree of unsaturation in the lipid profile induced a shift of the crystallization onset towards lower temperatures and narrowing of the crystallization temperature range.