Investigation of activation cross-sections of proton induced nuclear reactions on natTl up to 42 MeV: review, new data and evaluation

Cross-sections of proton induced nuclear reactions on natural thallium have been studied for investigation of the production of the medical important 201Tl diagnostic radioisotope. The excitation functions of 204mPb, 203Pb, 202mPb, 201Pb, 200Pb, 199Pb, 202Tl (direct, cumulative), 201Tl (direct, cumulative), 200Tl(direct), and 203Hg were measured up to 42 MeV proton energy by stacked foil technique and activation method. The experimental data were compared with the critically analyzed experimental data in the literature, with the IAEA recommended data and with the results of model calculations by using the ALICE-IPPE, EMPIRE-II and TALYS codes

Exploring harmony in extra virgin olive oils and vegetables pairings

Despite the growing interest in the sensory and healthy properties of extra virgin olive oil (EVOO), the topic of oil-food pairing is practically unexplored. This study systematically explores sensory effects on the flavor and harmony obtained by combining two ingredients (EVOOs and vegetables) and aims to provide practical indications for harmonic oil-vegetable combinations. The approach considered an optimal pairing of five EVOOs combined with five typical raw Italian vegetables characterized by different degrees of bitter­ness (Artichoke, Late Treviso radicchio, Chioggia radicchio, rocket, Early Treviso radicchio). An Index of Disharmony was computed for each pairing, using intensity ratings given by a trained panel that described EVOOs, vegetables and pairings. The results suggested a flavor congruency principle to enhance the oil-pairing harmony. EVOOs with intense green and bitter flavor maximise harmony when combined with very bitter or very pungent vegetables. EVOOs with moderate green flavor and bitterness seemed best paired with vegetables with low/intermediate bitterness

Influencia del sorbato potásico y del benzoato sódico sobre la estabilidad de las aceitunas de mesa en salmuera

The results of a study on the effects of potassium sorbate and sodium benzoate on the chemical, microbiological and organoleptic characteristics of green table olives during the preservations, are presented. The olives stored in glass vessels at room temperature and at 28°C, in aerobic conditions, to promote the growth of surface yeasts and moulds, are added of fungistatics at two concentration levels, calculated by weight on the basis of the total content of the vessel; that is the weight of olives plus the weight of the water in the brine. The results showed that these additives were effective to preserve the product a period of two months, without affecting the olive flavour. However a certain darkening of some samples was observed. To increase such period higher initial concentrations must be used, although their residual values should be within the limits permitted by the C.O.I.Se estudian los efectos del sorbato potásico y del benzoato sódico sobre las características físico-químicas, microbio lógicas y organolépticas de conservas de aceitunas verdes de mesa. Las aceitunas conservadas en frascos de vidrio a temperatura ambiente y en cámara termostática a +28°C, en condiciones aeróbicas para facilitar el crecimiento de levaduras y mohos superficiales, se tratan con fungistáticos en dos niveles de concentración calculados sobre la masa total de aceitunas y salmuera, respecto a los contenidos relativos. Los resultados indican que los aditivos empleados son efectivos para la conservación del producto durante los dos primeros meses, sin que afecten al sabor de las aceitunas, mientras que se ha apreciado un cierto oscurecimiento en algunas muestras. Para aumentar el período anterior serían necesarias cantidades iniciales más altas, que den unos valores residuales del orden de los límites establecidos por el C.O.I

Peptides, DNA and MIPs in gas sensing. From the realization of the sensors to sample analysis

Detection and monitoring of volatiles is a challenging and fascinating issue in environmental analysis, agriculture and food quality, process control in industry, as well as in ‘point of care’ diagnostics. Gas chromatographic approaches remain the reference method for the analysis of volatile organic compounds (VOCs); however, gas sensors (GSs), with their advantages of low cost and no or very little sample preparation, have become a reality. Gas sensors can be used singularly or in array format (e.g., e-noses); coupling data output with multivariate statical treatment allows un-target analysis of samples headspace. Within this frame, the use of new binding elements as recognition/interaction elements in gas sensing is a challenging hot-topic that allowed unexpected advancement. In this review, the latest development of gas sensors and gas sensor arrays, realized using peptides, molecularly imprinted polymers and DNA is reported. This work is focused on the description of the strategies used for the GSs development, the sensing elements function, the sensors array set-up, and the application in real cases

Opis svojstava ekstra djevičanskog maslinovog ulja dobivenog iz raznih kultivara

The determination of some minor components of extra virgin olive oil, and in particular of the polyphenolic fraction of pigments and fragrances, can contribute to the characterization of the monovarietal productions: the quali-quantitative assessment of these substances can in fact contribute to the valorisation of typicalities and, at the same time, consent to the optimisation of the operational techniques during the processing and the eventual blending. The analytical techniques, applied here for the characterisation of extra virgin olive oil of Abruzzo and Istria, have highlighted that chemical composition can enhance the valorisation of these typical products. Nevertheless, further sampling program is needed to evidence typical composition profile that might be used as “origin markers”.Određivarije nekih manjih komponenata ekstra djevičanskog maslinovog ulja, naročito polifenolne frakcije pigmemta i mirisa, može doprinijeti svojstvima monovarijetetnih proizvoda: kvalitativna i kvalitativna procjena tih supstancija može zapravo doprinijeti valorizaciji tipičnosti te, istodobno omogućiti optimizaciju operativnih tehnika za vrijeme prerade i miješanja. Analitičke tehnike, ovdje primijenjene za opis svojstava ekstra djevičanskog maslinovog ulja iz Abruzza i Istre pokazuju da kemijski sastav može popraviti vrijednost ovih tipičnih proizvoda. Ipak, potreban je dodatni program uzorkovanja da se dokaže tipični profil sas¬tava, što se može upotrijebiti kao "oznaka podrijetla"

Opis svojstava ekstra djevičanskog maslinovog ulja dobivenog iz raznih kultivara

The determination of some minor components of extra virgin olive oil, and in particular of the polyphenolic fraction of pigments and fragrances, can contribute to the characterization of the monovarietal productions: the quali-quantitative assessment of these substances can in fact contribute to the valorisation of typicalities and, at the same time, consent to the optimisation of the operational techniques during the processing and the eventual blending. The analytical techniques, applied here for the characterisation of extra virgin olive oil of Abruzzo and Istria, have highlighted that chemical composition can enhance the valorisation of these typical products. Nevertheless, further sampling program is needed to evidence typical composition profile that might be used as “origin markers”.Određivarije nekih manjih komponenata ekstra djevičanskog maslinovog ulja, naročito polifenolne frakcije pigmemta i mirisa, može doprinijeti svojstvima monovarijetetnih proizvoda: kvalitativna i kvalitativna procjena tih supstancija može zapravo doprinijeti valorizaciji tipičnosti te, istodobno omogućiti optimizaciju operativnih tehnika za vrijeme prerade i miješanja. Analitičke tehnike, ovdje primijenjene za opis svojstava ekstra djevičanskog maslinovog ulja iz Abruzza i Istre pokazuju da kemijski sastav može popraviti vrijednost ovih tipičnih proizvoda. Ipak, potreban je dodatni program uzorkovanja da se dokaže tipični profil sas¬tava, što se može upotrijebiti kao "oznaka podrijetla"

Effect of Esca on the Quality of Berries, Musts and Wines

Variations in the composition of berries, musts and wines in three groups of vines: 1. vines with foliar esca symptoms; 2. asymptomatic esca diseased vines; and 3. healthy vines, were studied in 2001 and 2002 in two “Trebbiano d’Abruzzo” vineyards in the Abruzzi region, Italy, to determine the effect of esca. Vines were grouped by foliar symptoms that had been recorded in annual inspections for 10 years: symptomatic vines by definition showed foliar symptoms in the sampling years (2001 and 2002); asymptomatic esca diseased vines showed no symptoms during the sampling years though they were known to be diseased because they had had foliar symptoms in at least one previous annual inspections; healthy vines were those with no symptoms at any time during the 10-year survey. The quality of berries, musts and wines obtained from vines with trunk renewal that had been restored, and of healthy unrenewed vines was compared in another vineyard of the same cultivar. Fairly similar results were obtained over the two sampling years, with a strong reduction in sugar levels of the must from symptomatic vines, leading to a lower ethanol content in the wine made from that must. These findings confirmed those of the preliminary investigation carried out in 2000. The yield pressed from symptomatic vines also had significantly higher levels of malic acid (causing higher total acidity), and of total nitrogen, potassium and total polyphenols. Berries from symptomatic vines had much higher levels of trans-resveratrol, possibly because of the spots on the leaves and berries. Small and non-significant differences between the yields of healthy vines and asymptomatic diseased vines were found, suggesting a slight loss in the quality of musts and wines from asymptomatic diseased vines. The yield of trunk-renewed vines was similar to that of healthy unrenewed vines, despite an increase of trans-resveratrol in the berries and of total nitrogen in the must of the trunk-renewed vines

Plant-derived peptides rubiscolin-6, soymorphin-6 and their c-terminal amide derivatives: pharmacokinetic properties and biological activity

The aim of this work is to investigate the pharmacokinetic properties, antinociceptive and antioxidant activities of rubiscolin-6, soymorphin-6 and their C-terminal amides; The four peptides were synthesized following Fmoc-SPPS strategy to give the final peptides in excellent overall yields and purity following analytical RP-HPLC analysis. None of them shows antioxidant activity and α-tyrosinase inhibition in vitro. All compounds are able to activate G-protein coupled receptor at the δ-opioid receptor (DOR) at 100 μM concentration however, rubiscolin-6-amide exhibits significative antinociceptive effect after i.c.v. administration in the tail flick test (TF) and s.c. administration in the formalin test (FT). Rubiscolin-6 shows the best in vitro intestinal bioavailability in CaCo2 cell monolayer and stability to the brush border exopeptidases in the apical compartment. In silico experiments show the interaction of rubiscolin-6 and rubiscolin-6 amide at the binding cavity of DOR compared with the crystallographic ligand TIPP-NH2