Caracterización química de aguas subterráneas en pozos y un distribuidor de agua de Zimapán, Estado de Hidalgo, México

The characterization of the ground waters that supply the general distributor of water of Zimapán city, State of Hidalgo, Mexico and the distributor itself, is carried out in this work. Eleven sampling points have been selected in which 28 physical-chemical parameters of the collected water have been determined during 10 samplings distributed along one year (March of 1999-March of 2000). In general these waters present normal physicalchemical properties and are classified as bicarbonated-calcic and bicarbonated-mixed waters, with low levels  of sulfates, chlorides, sodium and potassium; with very high concentrations of As up to 550 ? g· l-1, exceeding in more than 10 times the norm NOM-127-SSA1-1994 for drinking water (Secretaria de Salud, 1996). The study of temporal variation showed significant seasonal variations with an increase in the concentrations of the total elements during the months of February and March (season of scarce rains) and a decrease in the months of April to July (season of rains), this is probably due to dilution effects caused by pluvial precipitation, which is infiltrated to the phreatic mantle. In addition, the supply wells and the points of sampling of the general distributor were correlated by means of a multi-varied analysis of physical-chemical properties.En este trabajo se llevó a cabo la caracterización de las aguas subterráneas que abastecen al distribuidor general de agua de la ciudad de Zimapán Hidalgo, México y del propio distribuidor. Para ello se seleccionaron 11 puntos de muestreo en los que se determinaron 28 parámetros fisico-químicos de las aguas colectadas durante 10 muestreos distribuidos a lo largo de un año (marzo de 1999-marzo de 2000). De forma general, estas aguas presentaron propiedades fisicoquímicas normales clasificadas como aguas bicarbonatadas-cálcicas y bicarbonatadas-mixtas con bajos niveles de sulfatos, cloruros, sodio y potasio; pero presentaron concentraciones de As muy elevadas de hasta 550 ? g· l-1, superando en más de 10 veces la norma NOM-127-SSA1-1994 para aguas potables (Secretaria de Salud, 1996). En el estudio de variación temporal se observaron cambios significativos de carácter estacional con incremento en las concentraciones de los elementos totales durante los meses de febrero y marzo (temporada de escasas lluvias) y una disminución de los mismos durante el período abril a julio (temporadas de lluvias), ésto último probablemente debido a efectos de la dilución causada por la precipitación pluvial que se infiltra al manto freático, además, se han correlacionado los pozos de suministro y los puntos de muestreo del distribuidor general mediante un análisis multivariado de las propiedades fisicoquímicas

Izolacija i sposobnost hvatanja slobodnih radikala cijanidin 3-O-glikozida iz plodova Ribes biebersteinii Berl.

The reversed-phase preparative high performance liquid chromatographic purification of the methanol extract of the fruits of Ribes biebersteinii Berl. (Grossulariaceae) afforded five cyanidin glycosides, 3-O-sambubiosyl-5-O-glucosyl cyanidin (1), cyanidin 3-O-sambubioside (2), cyanidin 3-O-glucoside (3), cyanidin 3-O-(2G-xylosyl)-rutinoside (4) and cyanidin 3-O-rutinoside (5). They showed considerable free-radical-scavenging properties in the 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay with the RC50 values of 9.29 × 106, 9.33 × 106, 8.31 × 106, 8.96 × 106 and 9.55 × 106 mol L1, respectively. The structures of these compounds were elucidated by various chemical hydrolyses and spectroscopic means. The total anthocyanin content was 1.9 g per 100 g dried fruits on cyanidin 3-glucoside basis.Pet cijanidin glikozida, 3-O-sambubiozil-5-O-glukozil cijanidin (1), cijanidin 3-O-sambubiozid (2), cijanidin 3-O-glukozid (3), cijanidin 3-O-(2G-ksilozil)-rutinozid (4) i cijanidin 3-O-rutinosid (5) izolirani su iz metanolnog ekstrakta plodova Ribes biebersteinii Berl. (Grossulariaceae) koristeći reverzno-faznu preparativnu tekućinsku kromatografiju visoke učinkovitosti. Cijanidin glikozidi pokazali su sposobnost hvatanja slobodnih radikala u pokusu s 2,2-difenil-1-pikrilhidrazilom (DPPH). Dobivene su sljedeće RC50 vrijednosti: 9,29 × 106, 9,33 × 106, 8,31 × 106, 8,96 × 106, odnosno 9,55 × 106 mol L1. Strukture glikozida određene su kemijskom hidrolizom i spektroskopijom masa. Ukupni sadržaj antocijanina bio je 1,9 g na 100 g suhih plodova preračunato na cijanidin 3-glukozid

A Metabolomic Approach to the Study of Wine Micro-Oxygenation

Wine micro-oxygenation is a globally used treatment and its effects were studied here by analysing by untargeted LC-MS the wine metabolomic fingerprint. Eight different procedural variations, marked by the addition of oxygen (four levels) and iron (two levels) were applied to Sangiovese wine, before and after malolactic fermentation

Effect of light, food additives and heat on the stability of sorghum 3-deoxyanthocyanins in model beverages.

This work aimed to evaluate the stability of sorghum 3-deoxyanthocyanins (DXA) in model beverages (pH 3.5) elaborated with crude sorghum phenolic extract, containing ascorbic acid and sulphite, under fluorescent light exposure and subjected to heat treatment. There was no significant difference in the DXA degradation during storage under light exposure (24.16%) and absence of light (20.72%). DXA degradation did not differ in the presence of ascorbic acid during storage under light exposure (23.99-25.38%) and absence of light (19.87-21.74%). The addition of sulphite caused an initial bleaching reaction, but as a reversible reaction, the anthocyanin content was higher on the last day of storage compared to the first day. There were no significant differences in total anthocyanin content of all treatments subjected to the heat treatment (80 °C for 5 and 25 min). Thus, crude DXA are very stable under light, additives and heat, and may be useful as natural food colourants

Anthocyanidins and anthocyanins: colored pigments as food, pharmaceutical ingredients, and the potential health benefits

Anthocyanins are colored water-soluble pigments belonging to the phenolic group. The pigments are in glycosylated forms. Anthocyanins responsible for the colors, red, purple, and blue, are in fruits and vegetables. Berries, currants, grapes, and some tropical fruits have high anthocyanins content. Red to purplish blue-colored leafy vegetables, grains, roots, and tubers are the edible vegetables that contain a high level of anthocyanins. Among the anthocyanin pigments, cyanidin-3-glucoside is the major anthocyanin found in most of the plants. The colored anthocyanin pigments have been traditionally used as a natural food colorant. The color and stability of these pigments are influenced by pH, light, temperature, and structure. In acidic condition, anthocyanins appear as red but turn blue when the pH increases. Chromatography has been largely applied in extraction, separation, and quantification of anthocyanins. Besides the use of anthocyanidins and anthocyanins as natural dyes, these colored pigments are potential pharmaceutical ingredients that give various beneficial health effects. Scientific studies, such as cell culture studies, animal models, and human clinical trials, show that anthocyanidins and anthocyanins possess antioxidative and antimicrobial activities, improve visual and neurological health, and protect against various non-communicable diseases. These studies confer the health effects of anthocyanidins and anthocyanins, which are due to their potent antioxidant properties. Different mechanisms and pathways are involved in the protective effects, including free-radical scavenging pathway, cyclooxygenase pathway, mitogen-activated protein kinase pathway, and inflammatory cytokines signaling. Therefore, this review focuses on the role of anthocyanidins and anthocyanins as natural food colorants and their nutraceutical properties for health. Abbreviations: CVD: Cardiovascular disease VEGF: Vascular endothelial growth factor

Development of Cellulose Acetate Microcapsules with Cyanex 923 for Phenol Removal from Aqueous Media

Microcapsules of cellulose acetate with Cyanex 923 were prepared and used in this study for phenol removal from water and synthetic textile wastewater. The influence of several factors on the microcapsules extraction efficiency was studied, as well as characterization and phenol adsorption isotherm. Microcapsules characterization demonstrated the extractant reagent encapsulation, while in a batch mode procedure, good adsorption of phenol (ca. 5.5 × 10−3 mol Kg−1) has been reached. A slight decrease in phenol extraction percentage was obtained when synthetic textile wastewater was used (ca. 4.955 × 10−3 mol Kg−1), although a decrease in color was observed due to dye microcapsule extraction. Results indicate that this method is a promising alternative to conventional phenol removal technologies for aqueous samples of low phenol concentrations or in textile effluents