Singlet Oxygen Quenching Activities of Various Fruit and Vegetable Juices and Protective Effects of Apple and Pear Juices against Hematolysis and Protein Oxidation Induced by Methylene Blue Photosensitization

ABSTRACT:  Effects of various fruit and vegetable juices on rubrene oxidation induced by a chemical source of singlet oxygen in a microemulsion system have been studied. The singlet oxygen quenching activities of fruit and vegetable juices were greatly different with different juices. The apple and pear juices exhibited the highest antioxidative activity among the tested juices in singlet oxygen–induced rubrene oxidation, showing 56.69% and 59.34% inhibition, respectively. The grape, kumquat, red cabbage, and spinach juices also showed relatively strong antioxidative activity against singlet oxygen–induced rubrene oxidation. Lemon juice showed the least activity, resulting in 0.63% inhibition of rubrene oxidation. The singlet oxygen quenching activities of 1 mL of apple and pear juices were equivalent to 33.97 and 34.64 mg ascorbate, respectively. Singlet oxygen quenching activities of juices had very low correlation with both ABTS radical scavenging activity ( R ²= 0.11) and total phenolic contents ( R ² < 0.1). However, a high correlation ( R ²= 0.66) was found between the ABTS radical scavenging activities and total phenolic contents of juices. The apple and pear juices also significantly inhibited both erythrocyte lysis and protein oxidation induced by fluorescence light illumination in the presence of methylene blue. Electron spin resonance (ESR) spectroscopy data showed that the protective activities of these juices against biological damages induced by photodynamic ways were, to at least some extent, due to their singlet oxygen quenching abilities. This represents first report on the singlet oxygen quenching activities of the apple and pear juices, and their protective activities against photodynamically induced biological damages.     

Mild hydrolysis of resistant starch from maize

To investigate structural changes of resistant starch (RS) caused by mild-acid treatment, native maize starch, retrograded (RS3), and cross-linked (RS4) resistant starches, prepared from maize starch, were hydrolyzed with 0.1 M HCl at 35 °C for 30 days. The hydrolysis rate of RS3 was shown to be the highest, at 44.1% after 30 days of the hydrolysis. The hydrolysis rapidly progressed upto 10 days but gradually changed after that. Native starch and RS4 showed less than 5% of hydrolysis during the period of hydrolysis. As for the RS level of the residue after the hydrolysis, RS4 did not show any significant change, but RS3 exhibited an increase of up to 25.9% after 30 days, which led to 88% increase in comparison with 13.8% at the initial stage. As a result of examining the molecular weight (MW) of RS3 by the SEC-MALLS-RI system, the non-hydrolyzed RS3 exhibited three peaks, having MW 53.4 × 10⁶, 7.4 × 10⁶, and 0.8 × 10⁶, respectively, but the MW of the molecules decreased to 4.9 × 10⁶ and 0.6 × 10⁶ after 7 days of hydrolysis. It was difficult to verify the MW of RS4 because this was not dispersed in 1 M NaOH. The crystallinity of native starches, RS3 and RS4, by X-ray diffractometry of the residue hydrolyzed with 0.1 M HCl was equal to that of the non-hydrolyzed starch. The peak intensity at 2θ = 17° of RS3 increased sharply after hydrolysis.     

Bibliography

ABSTRACT

This paper reports the results obtained by studying the transport properties of novel highly stable activated composite membranes (ACM) containing di-2-ethylhexyl phosphoric acid as a carrier. ACM samples containing different amount of DEHPA have been prepared by varying the DEHPA concentration in the casting solution. The selectivity of Ho and Pr transport through ACMs has been shown to depend on pH of the feed solution and DEHPA concentration in the membrane. ACM samples with a relatively low carrier content exhibit a higher selectivity for Ho, while an increase of DEHPA concentration in ACM results in the reversal of membrane selectivities. The transport properties of ACM do not change within a week of continuous operation.     

Discoloration mechanism of polymer surface in contact with air–water interface

The white-colored inner surface of a polypropylene (PP) material containing water discolored and turned yellow. The discoloration occurred selectively on the surface at the point of contact with the air–water interface. Since the polymer surface was exposed to water in darkness at room temperature, no sign of deterioration or degradation of the polymer at the discolored surface was confirmed. This study conducts an in-depth analysis of the discoloration mechanism of the polymer surface. A variety of technical approaches, including microscopic, spectroscopic, and chromatographic analysis techniques, were used to investigate the nature of discoloration and the root cause. From the analysis results, the discoloration was ascribed principally to a phenol transformation compound having the structure of a quinone methide, which was identified as a degradation product of a primary antioxidant. Based on the observations and experimental results, a plausible discoloration mechanism was proposed.     

Extrusion coating performances of iPP/LDPE blends

The performance of iPP/LDPE blends in an extrusion coating process was investigated in the terms of coating width and draw‐down ability. It is well known that iPP alone is not proper because of lower draw‐down ability with severe draw resonance in elongational flow. To obtain higher draw‐down ability, iPP was blended with LDPE. Additionally, iPPs having different molecular weight distribution (MWD) were used in this study to find out the effect of MWD of iPP on neck‐in and draw‐down ability. It was observed that iPP/LDPE blend with narrower MWD exhibits narrower coating width and higher draw‐down ability. Neck‐in and draw‐down ability were correlated with shear and elongational properties obtained by several rheological measurements. From this study, the major rheological parameters affecting extrusion performance in iPP/LDPE blends could be assessed. © 2008 Wiley Periodicals, Inc. J Appl Polym Sci, 2009     

Cube + Goss Textured Electrical Steels

After final annealing, the cube + Goss texture is stronger at the higher final thickness reduction. The annealing texture becomes stronger with the decreasing bulk sulfur content. At a fixed bulk sulfur content, the cube + Goss texture is well developed under a pure hydrogen atmosphere compared with a mixed-gas atmosphere. The excellent magnetic properties are obtained from the strip containing the bulk sulfur content of 6 ppm.     

Entropy generation of viscous dissipative nanofluid flow in microchannels

An analytical study on the viscous dissipation effect on entropy generation in laminar fully developed forced convection of water–alumina nanofluid in circular microchannels is reported. In the first-law analysis, closed form solutions of the temperature distributions in the radial direction for the models with and without viscous dissipation term in the energy equation are obtained. The results show that the heat transfer coefficient decreases with nanoparticle volume fraction largely in the laminar regime of nanofluid flow in microchannel when the viscous dissipation effect is taken into account. In the second-law analysis, the two models are compared by analyzing their relative deviations in entropy generation for different Reynolds number and nanoparticle volume fraction. When the viscous dissipation is taken into account, the temperature distribution is prominently affected and consequently the entropy generation ascribable to the heat transfer irreversibility is significantly increased. The increase of entropy generation induced by the increase of nanoparticle volume fraction is attributed to the increase of both the thermal conductivity and viscosity of nanofluid which causes augmentation in the heat transfer and fluid friction irreversibilities, respectively. By incorporating the viscous dissipation effect, both thermal performance and exergetic effectiveness for forced convection of nanofluid in microchannels dwindle with nanoparticle volume fraction, contrary to the widespread conjecture that nanofluids possess advantage over pure fluid associated with higher overall effectiveness from the aspects of first-law and second-law of thermodynamics.