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Sustainable removal of caffeine and acetaminophen from water using biomass waste-derived activated carbon: Synthesis, characterization, and modelling.
Chemosphere
May 2024
Faculty of Environmental Technology, Department of Environmental Chemistry, UCT Prague, Technická 5, 166 28, Prague, Czech Republic. Electronic address:
The removal of caffeine (CFN) and acetaminophen (ACT) from water using low-cost activated carbons prepared from artichoke leaves (AAC) and pomegranate peels (PAC) was reported in this paper. These activated carbons were characterized using various analytical techniques. The results showed that AAC and PAC had surface areas of 1203 and 1095 m g, respectively.
View Article and Find Full Text PDFExogenous nail and skin pigmentation associated with the artichoke (Cynara scolymus L.).
J Cosmet Dermatol
April 2021
Department of Dermatology, Medeniyet University, Goztepe Training and Research Hospital, Istanbul, Turkey.
Background: Nail dyschromia occurs for various reasons and presents with different clinical appearances. Exogenous causes, such as occupational agents, trauma, and infection can cause discoloration in the nail.
Aims: Reports of pigmentation on skin and nails caused by contact with plants are very rare.
Enzymatic browning and after-cooking darkening of Jerusalem artichoke tubers (Helianthus tuberosus L.).
Food Chem
November 2013
Institute of Food Science, Aarhus University, Kirstinebjergvej 10, 5792 Aarslev, Denmark.
Jerusalem artichoke tubers (Helianthus tuberosus L.) undergo enzymatic browning when peeled or cut, and turn grey after boiling, due to after-cooking darkening reactions between iron and phenolic acids. In an attempt to reveal the components responsible for these discolouration reactions, sensory evaluation and instrumental colour measurements were related to contents of total phenolics, phenolic acids, organic acids and iron in three varieties of raw and boiled Jerusalem artichoke tubers harvested in the autumn and the spring.
View Article and Find Full Text PDFMorphological and qualitative characterisation of globe artichoke head from new seed-propagated cultivars.
J Sci Food Agric
December 2010
Department of Agro-Environmental Science, Chemistry and Plants Protection-DiSACD-University of Foggia, Foggia, Italy.
Background: Three new artichoke seed-propagated hybrids (Tempo, Opal and Madrigal) were compared with two standard cultivated varietal types [Catanese and Violet du Provence (VP)] in terms of head morphology, processing performance, nutritional or technological qualitative traits, in order to define their best use.
Results: Compared to the other genotypes, Opal and Madrigal had more rounded, heavier, larger heads, higher processing yield (>400 g of heart kg(-1) raw head) and lower total phenol (TP) content (2.4 g of gallic acid equivalents kg(-1) FW).
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