This work is part of a wider research programme on innovative technologies for industrial wastewater treatment. Results from electrolyses at DSA commercial anodes of synthetic solutions with composition analogous to that of agro-industrial wastes are presented. The results obtained indicate that the rate of degradation of phenolic compounds is high, provided that chloride ions are present in solution. Oxidation of phenolic compounds is faster than that of biodegradable substances, such as sugars or amminoacids. Moreover, investigation on the trend of toxicity during the treatment, seems to exclude that toxic intermediates persist in solution when phenolic compounds are removed. Experiments on olive oil mill wastewater (OMW) samples show that the results obtained from synthetic solutions are extensible to real wastewater. When phenolic compounds are completely removed, the toxicity of the solution is very low; the initial dark colour of the solution, due to the brown pigment which characterises OMW, is nearly completely disappeared.
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Prev Nutr Food Sci
December 2024
Department of Food Science and Nutrition, College of Agricultural and Marine Sciences, Sultan Qaboos University, Muscat 123, Oman.
Phytonutrients (e.g., phenolic compounds and flavonoids) are secondary plant metabolites that play an important role in the defense against pathogens and protection from oxidative injury because of their potential ability to neutralize reactive oxygen species.
View Article and Find Full Text PDFInt J Food Sci
December 2024
National Fisheries Development Board, Hyderabad, Telangana, India.
This study investigated the biochemical composition and tested the antioxidant and antimicrobial properties of four Indian-origin essential oils (EOs)-ginger, garlic, clove, and eucalyptus-to evaluate their potential for culinary applications. Gas chromatography-mass spectrometry (GC-MS) analysis was used to identify the chemical constituents of EOs. Antioxidant assays such as 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP) and antimicrobial assays such as Agar well diffusion, minimum inhibitory concentration (MIC), and minimum bactericidal concentration (MBC) were carried out.
View Article and Find Full Text PDFHeliyon
December 2024
Department of Systems Biosciences and Computational Medicine, Faculty of Medicine, Khon Kaen University, Khon Kaen, Thailand.
Coconut water is a popular drink in tropical countries and worldwide due to its delicious taste, easy consumption and nutritionally rich properties. Our study aimed to identify bioactive compounds of coconut varieties and their antioxidant as well as longevity effects in 2 different groups of coconuts. These include the bleeding coconut varieties, which are currently most available in the market, namely the Ban Phaeo and Ratchaburi coconut varieties, and the traditional coconut varieties, including Kon-jib and Sampran coconut varieties.
View Article and Find Full Text PDFHeliyon
December 2024
Department of Pharmaceutical Chemistry, College of Pharmacy, University of Hafr Al Batin, P.O. Box 1803, Hafr Al Batin, 31991, Saudi Arabia.
The genus , a pivotal component of Neotropical flora, is renowned for its integration of traditional medicinal uses with significant ecological functions. This review aims to highlight the phytochemical diversity and pharmacological activities of the genus, with a particular focus on well-documented species such as , , and . Through a comprehensive review of the literature and current studies, this review identifies critical phytochemicals, including flavonoids, phenolic acids, and terpenoids, and correlates these compounds with biological activities such as anti-inflammatory, antimicrobial, and antioxidant effects.
View Article and Find Full Text PDFFront Plant Sci
December 2024
School of Food Engineering, Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai Engineering Research Center of Green Food Processing and Quality Control, Ludong University, Yantai, Shandong, China.
Introduction: Sweet cherries ( L.) are highly valued for their taste and nutrients but are prone to decay due to their delicate skin and high respiration rate. Traditional chemical preservatives have drawbacks like residues and resistance, prompting the search for natural alternatives.
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