12 research outputs found

    Magnesium Matrix Composite with Open-Celled Carbon Foams Obtained by Powder Metallurgy

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    The preliminary results of the application of open-celled glassy-carbon foam (Cof) in magnesium matrix composites processed by the powder metallurgy method were presented. For the component consolidation, compaction with vertically-torsional vibration and hot-pressing were applied. For the material characterization, the microstructure examination LM and SEM with EDS was employed and also, the porosity and microhardness were measured. An influence of the carbon foam cells’ size on the composite porosity and microhardness was revealed. Additionally, a generation of a few micrometer thin and differently shaped MgO inclusions was observed. Differences in the oxide phase amount, size and shape in the magnesium matrix measured by the quantitative metallography method in the cross-sectioned composite elements were stated. With an increase of the distance from the composite roller top, an increase of the MgO content and microhardness was noticed

    Polyphenolic profiles in lettuce (Lactuca sativa L.) after CaCl2 treatment and cold storage

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    Lettuce (Lactuca sativa L.) is a popular vegetable with the health-enhancing properties determined by high levels of antioxidant polyphenols as chlorogenic acids and other derivatives of caffeic acid or flavonoids. In this study, changes in the phenolic compound profiles in the lettuce leaves induced by application of CaCl2 before harvest and cold storage were studied. For the first time quantitative analysis of individual phenolic compounds on the basis of standards isolated from lettuce leaves was performed. Compounds were identified using HPLC, LC-MS, 1H and 13CNMR techniques. The dominant compounds were 2,3-dicaffeoyltartaric (2,3-diCTA), 5-O-caffeoylquinic (5-OCQA) and caffeoyltartaric (CTA) acids, with content of 5.7, 2.5 and 0.981 mg/g DM, respectively. The levels of individual phenolic compounds, total phenolics and antioxidant activity (DPPH assay) in plants treated by CaCl2 were determined throughout the storage period (7 and 14 days) at 4 °C. To ascertain the relationship between the content of individual compounds, total phenols, antioxidant activities and storage time, Pearson’s correlation analysis was used. The best correlation between the storage length and compound concentration was observed for 2,3-diCTA (R2 = 0.866) and caffeoylmalic acid (CMA) (R2 = 0.750). Application of CaCl2 (0.05M) on lettuce resulted in an increase in the levels of CTA, 2.3-diCTA and 5-OCQA about 120, 65 and 57%, respectively, compared to the control stored for 7 days in the same conditions and had a favourable effect on the antioxidant activity (R2 = 0.985). The present paper shows that CaCl2 may be used as an agent that influences the stability of health-promoting compounds of cold-stored lettuce
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