Ozonation of Phenol-Containing Wastewater Using O3/Ca(OH)2 System in a Micro Bubble Gas-Liquid Reactor

The degradation of phenol in aqueous solution was investigated in an integrated process consisting of O₃/Ca(OH)₂ system and a newly developed micro bubble gas-liquid reactor. The effects of operating parameters such as Ca(OH)₂ dosage, reactor pressure, liquid phase temperature, initial phenol concentration and inlet ozone concentration on degradation and mineralization (TOC removal) were studied in order to know the ozonation performance of this new integrated process. It is demonstrated that the degradation and TOC removal efficiency increased with increasing inlet ozone concentration and increasing Ca(OH)₂ dosage before 2 g/L, as well as decreasing initial phenol concentration. The optimum Ca(OH)₂ dosage should exceed Ca(OH)₂ solubility in liquid phase. The reactor pressure and liquid phase temperature have little effects on the removal and TOC removal efficiency. When Ca(OH)₂ dosage exceeded 3 g/L, the degradation and TOC removal of phenol almost reached 100% at 30 and 55 min, respectively. The intensification mechanism of Ca(OH)₂ assisted ozonation was explored through analysis of the precipitated substances. The mechanism for Ca(OH)₂ intensified mineralization of phenol solution is the simultaneous removal of CO₃^2- ions, as hydroxyl radical scavengers, due to the presence of Ca²⁺ ions. Results indicated that the proposed new integrated process is a highly efficient ozonation process for persistent organic wastewater treatment.     

水溶性生物油丙酮萃取物的光催化氧化反应

在超声辐射下用等体积的水萃取了稻壳生物油,离心分离后得到水溶物,并对水溶物依次用石油醚、CS2、CCl4、氯仿和丙酮进行萃取,分析发现得到的丙酮萃取物(E0)萃取率很高,但在气相色谱/质谱联用仪(GC/MS)上不显示化合物信息。为提高E0的利用效率,以TiO2作为催化剂,考察了温和条件下该生物油水溶组分丙酮萃取物的光催化氧化反应。通过活性炭吸附从反应混合物中分离了有机成分并依次用石油醚和丙酮萃取,得到萃取物1和2(E1和E2),继而用GC/MS分析了E1和E2。结果表明,在E1和E2中检测到大量的酚类、酸类、酮类和酯类等含氧化合物,且多为羟基和烷氧基取代物,这对生物油的高效利用具有重要意义。     

Total Phenolics of Virgin Olive Oils Highly Correlate with the Hydrogen Atom Transfer Mechanism of Antioxidant Capacity

Polar extracts of extra‐virgin olive oils (EVOO) contain a large number of phenolic compounds with antioxidant properties. The antioxidant capacity can be measured by different reaction mechanisms, as the single electron transfer (SET) or the hydrogen atom transfer (HAT). In this work, the total phenolic content (TPC) by the Folin‐Ciocalteu method and its correlation with four antioxidant capacity assays (FRAP, ABTS, DPPH^? and ORAC) were evaluated for EVOO polar extracts. It was observed that the higher the total phenolic compounds in the EVOO extracts, the higher the antioxidant capacities, regardless of the method employed. The reaction mechanism observed for TPC by Folin‐Ciocalteu method and also for FRAP, ABTS and DPPH^? antioxidant capacity assays is a single electron transfer, thus, a high correlation among their results is expected. However, the correlation between TPC and ORAC results was also high and significant, allowing to conclude that EVOO phenolic compounds are able to react by the hydrogen atom transfer mechanism, which indicates that they can act as effective radical chain‐breaking antioxidants. These results suggest that, for the EVOO polar extracts, TPC by Folin‐Ciocalteu and ORAC assays could be sufficient to evaluate their in vitro antioxidant capacity.     

Effects of Cultivars and Location on Quality, Phenolic Content and Antioxidant Activity of Extra-Virgin Olive Oils

Quality characteristics of extra-virgin olive oils depend on several factors. In order to study the effects of genotype and growing location on olive oil quality, olives from cv. Coratina, Nocellara, Ogliarola, and Peranzana, picked in four locations of the Apulia region (Italy), were crushed by a three-phase system to produce mono-cultivar extra virgin olive oils that were analyzed for acidity, peroxide value, spectrophotometric indices, total phenolic content, phenolic profile and antioxidant activity. The experimental data concerning peroxide value, spectrophotometric indices, phenolic content and profile and antioxidant activity showed great variability among the cultivars grown in the same location and also among the oils produced with olives of the same cultivar but grown in different locations. For each cultivar, no significant differences were found among locations in terms of acidity and ΔK whereas peroxide value, K₂₃₂, and K₂₇₀ differ significantly among locations for both Ogliarola and Peranzana cv. Concerning the phenolic content of Ogliarola cv., no differences were highlighted between the locations whereas the phenolic contents of Peranzana significantly changed as a function of the place of growing. On the basis of these results, the statistical multivariate analysis did not allow the classification into homogeneous groups neither of the oils belonging to the same cultivar nor of those obtained from olives picked in the same location.     

Olive Oil from “Sikitita” under Super-High-Density Planting System in California: Impact of Harvest Time and Crop Season

“Sikitita” is a relatively new olive cultivar obtained from crossbreeding between “Picual” and “Arbequina” that can be trained into the super-high-density orchard system. The impact of harvest time and crop season (2017 and 2018) on fruit parameters, oil quality, and minor compounds was assessed for super-high-density “Sikitita” in California, USA. Maximum olive fruit oil content (~49% on a dry basis) was reached between the first and second weeks of November. Quality parameters were within limits for extra virgin classification for all harvest times during both crop seasons. While total phenols were affected by harvest time, crop year, and their interaction, total volatile content was mainly influenced by harvest time. Both phenolic and volatile compounds reached a maximum concentration by the first week of October, suggesting that harvesting at the beginning of October would lead to a richer oil in terms of minor components. However, oil yield can be maximized if the harvest takes place in November. Our results demonstrated fruit parameters, oil quality, and minor compounds of super-high-density “Sikitita” followed a similar pattern and reached comparable values in both years, despite an earlier maturation in 2018. “Sikitita” has potential as a viable cultivar for growers and processors who are looking to expand on the traditional super-high-density cultivars.     

苯酚液相臭氧化动力学特性的研究

应用Stopped-flow光谱仪对苯酚在288－313K温度和pH=3.2-9.3的液相臭氧化反应动力学特性进行了实验研究。通过实验及分析认为：苯酚的O3氧化降解反应,O3与苯酚的计量比为3;在不同酸度的实验条件下,苯酚的液相O3氧化降解的途径及动力学不同。     

Virgin grape seed oil: Is it really a nutritional highlight?

In comparison to refined grape seed oil which is neutral in taste and smell, the virgin oil is characterized by a pleasant vinous and fruity aroma, which also reminds of raisins if high‐quality raw material is used for the production. Difficulties arise from the susceptibility of the raw material to microbial and enzymatic deterioration as a result of the high moisture content after pressing the juices from the grapes. Grape seed oil has a high content (70%) of linoleic acid, whereas the total part of unsaturated fatty acids amounts to about 90%. In comparison to other edible oils, the oil contains, in addition to tocopherols, antioxidant‐effective tocotrienols. During the oil pressing process, only a small amount of phenolic compounds is transferred into the oil (0.01 mg/g), while most of these nutritionally interesting components remain in the press cake. Here, the content of phenolic compounds is about 2000 times higher. During storage of virgin grape seed oil, the pleasant sensory attributes change, and more and more degradation products like ethyl acetate, acetic acid or ethanol are detectable. Parts of the seed material, which come into the oil during pressing, result in a faster impairment of the oil.