The aim was to experimentally evaluate the antioxidant capacity of different types of bread and of the relative flour used for bread production utilizing a superoxide dismutase （SOD） biosensor recently developed by ...The aim was to experimentally evaluate the antioxidant capacity of different types of bread and of the relative flour used for bread production utilizing a superoxide dismutase （SOD） biosensor recently developed by the present authors. Measurements were carried out by comparing the biosensor response to the concentration of superoxide radical produced in solution using a xanthine/xanthine oxidase system in the presence and in the absence of the antioxidant sample considered, respectively. Precision of antioxidant capacity measures for crust and crumb of the different breads was found to be good （RS D% ≤ 8%） and acceptable for the watery suspension and filtrate of the different flours studied （RSD% ≤ 12%）. The obtained results indicated that general flours show higher antioxidant capacity values than the corresponding breads and that crusts show always an antioxidant capacity definitely larger than the crumb. Lastly, the antioxidant capacity values were compared with those of almond, red pepper and strawberry, three foods containing powerful natural antioxidants.展开更多
The adsorption capacity of powdered active carbons, used in a water treatment facility, for the removal of the triazine herbicides propazine, prometryn and prometon, was evaluated. Kinetic studies showed that some of ...The adsorption capacity of powdered active carbons, used in a water treatment facility, for the removal of the triazine herbicides propazine, prometryn and prometon, was evaluated. Kinetic studies showed that some of the carbon samples used could be suitable in the practice for the treatment of moderate contents of the herbicides in contaminated waters. Equilibrium studies showed that the data fit the Frumkin isotherm. The results show that in the adsorption process there are repulsive lateral interactions that depend mainly of the adsorbate molecules rather than the nature or distribution of adsorption sites. Such lateral interactions seem to be established mainly between the isopropyl groups of adjacent molecules, being of the same order for the three molecules. The effectiveness of the active carbons was evaluated by determining the percentage of reduction achieved by each product.展开更多
文摘The aim was to experimentally evaluate the antioxidant capacity of different types of bread and of the relative flour used for bread production utilizing a superoxide dismutase （SOD） biosensor recently developed by the present authors. Measurements were carried out by comparing the biosensor response to the concentration of superoxide radical produced in solution using a xanthine/xanthine oxidase system in the presence and in the absence of the antioxidant sample considered, respectively. Precision of antioxidant capacity measures for crust and crumb of the different breads was found to be good （RS D% ≤ 8%） and acceptable for the watery suspension and filtrate of the different flours studied （RSD% ≤ 12%）. The obtained results indicated that general flours show higher antioxidant capacity values than the corresponding breads and that crusts show always an antioxidant capacity definitely larger than the crumb. Lastly, the antioxidant capacity values were compared with those of almond, red pepper and strawberry, three foods containing powerful natural antioxidants.
文摘The adsorption capacity of powdered active carbons, used in a water treatment facility, for the removal of the triazine herbicides propazine, prometryn and prometon, was evaluated. Kinetic studies showed that some of the carbon samples used could be suitable in the practice for the treatment of moderate contents of the herbicides in contaminated waters. Equilibrium studies showed that the data fit the Frumkin isotherm. The results show that in the adsorption process there are repulsive lateral interactions that depend mainly of the adsorbate molecules rather than the nature or distribution of adsorption sites. Such lateral interactions seem to be established mainly between the isopropyl groups of adjacent molecules, being of the same order for the three molecules. The effectiveness of the active carbons was evaluated by determining the percentage of reduction achieved by each product.
