Basic Chemical Composition Research Articles

Effects of genotype and sex on carcass composition, meat quality, digestive tract morphometries and leg bone dimensions of spent parent Pekin ducks

The purpose of the present study was to analyze carcass composition, physicochemical properties, muscle texture, and structure, as well as morphometry of the digestive tract and leg bone dimensions of Cherry Valley ducks (SM3 Heavy hybrid) and Orvia ducks (ST5 Heavy hybrid) after laying. A total of 32 ducks were dissected, 8 females and 8 males from each breeding set. Analysis of meat quality (breast muscle, leg muscle) in terms of color (L*, a*, b*), acidity (pH24), electrical conductivity (EC24), and basic chemical composition (protein, water, fat, collagen) was performed. Analysis of the texture and structure of the pectoral muscle was also performed. The dimensions of the various lengths of the digestive tract and the dimensions of the tibia and femur were analyzed. Cherry Valley ducks after laying have better slaughter performance and a higher proportion of breast muscle in the carcass (P < 0.001). Also more favorable chemical composition (protein, fat, water) and physical properties (acidity, electrical conductivity, thermal loss) of muscle. In terms of texture characteristics, the pectoral muscle of Cherry Valley ducks was more elastic and cohesive, but also more flexible with higher viscosity, while the pectoral muscles of Orvia ducks in terms of structure were characterized by smaller values of the analyzed characteristics (cross-sectional area of fibers and smaller vertical and horizontal diameter). Analyzing the morphometry of the digestive system, Orvia ducks were characterized by longer sections of the digestive tract, which certainly has a beneficial effect on the absorption of nutrients. In terms of tibia and femur measurements taken, there were no differences between genotypes, while males were characterized by higher values of the analyzed traits compared to females.

Basic Chemical Composition, Selected Polyphenolic Profile and Antioxidant Activity in Various Types of Currant (Ribes spp.) Fruits

Black currants are more popular and consumed more often than red and white ones. These fruits are low in calories, and they are recognised as a rich source of vitamin C. It can be hypothesised that currant fruits, depending on the colour, may differ in the profile of polyphenolic compounds, antioxidant activity and basic composition. The objective of this study was to determine the basic chemical composition, selected polyphenolic compound profile and antioxidant activity of black, red and white currant fruits collected over two years. Red currant fruits had a higher protein content, than black currant fruits, which had the lowest. The highest fat content was found in white currants and the lowest in black currants. The black currant variety was the richest in total carbohydrates. The highest amount of total polyphenols was found in black currant fruits and the lowest in red currant fruits. In all types of currant fruit, catechin was the major phenolic compound. However it showed the highest difference between types of currants. It was observed that red currant fruits had the highest antioxidant activity when tested with the ABTS+ and FRAP methods, and the lowest was found in white currant fruits. The highest antioxidant activity, tested by the FRAP method, occurred in black currant fruits, while the lowest was observed in white currant fruits.

EARLY DIAGENESIS GEOCHEMISTRY OF BOTTOM SEDIMENTS IN THE PLEISTOCENE CORE OF LAKE KOTOKEL (Eastern Baikal Region)

Chemical composition of bottom sediments and pore waters of organic-mineral sediments (sapropel) of Lake Kotokel (Eastern Baikal region) has been studied, based on long drilling cores, 14.5 and 16.5 m. A reduction type of diagenesis has been established, during which destruction of organic matter, transformation of the chemical composition of pore waters and the formation of authigenic minerals occur. Even in the uppermost intervals of sapropel, organic matter is being profoundly transformed and differs significantly in composition from that of bioproducers (plankton). The major role in diagenetic transformations of organic matter belongs to different physiological groups of microorganisms, primarily heterotrophic, amonifying and sulfate-reducing bacteria. During diagenesis, the basic chemical composition of pore waters (HCO3–, SO42–, Cl–, Ca2+, Mg2+, K+, Na+) changes, trace elements (Fe, Mn, Sr, Ba, Pb, As, Co, Ni) redistribute, concentrations of HCO3–, NH4+, PO43− and Si increase; this is caused by destruction of organic matter. In the process of bacterial sulfate reduction in pore waters, the concentration of SO42– decreases along the depth of the section, and in the sediment the proportion of reduced forms of sulfur increases and the isotopic composition of sulphur δ34S changes. Transformation of chemical composition of pore waters and the activity of microorganisms leads to the formation of authigenic pyrite, rhodochrosite, and barite.

Effect of Extraction Methods on Chemical Characteristics and Bioactivity of Chrysanthemum morifolium cv. Fubaiju Extracts.

Chrysanthemum morifolium cv. Fubaiju (CMF) is regarded as one of the three most renowned varieties of white Chrysanthemum in China, and different extraction methods have significant effects on its composition and activities. Therefore, six extractions were used in this study to assess the effects on extracts. The basic chemical composition showed that hot water extract (Hw) had the highest total phenolic content, alkali water immersion-assisted hot water extract (Al) had the highest content of protein, and enzyme-assisted hot water extract (Enz) had the highest content of carbohydrate. The UPLC-Q-Exactive-MS results evinced the presence of 19 small-molecule compounds, including chlorogenic acid, caffeic acid, tuberonic acid glucoside, luteolin-7-O-rutinoside, and other substances. In addition, the antioxidant test found that the Hw exhibited the best 1,1-diphenyl-2-picrylhydrazyl (DPPH) (82.05 ± 1.59 mM TE/mg) and 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) (61.91 ± 0.27 mM TE/mg) scavenging ability. The anti-glycation test demonstrated that Enz possessed the most pronounced inhibitory effect on glycation products, including fructosamine and advanced glycation end products (AGEs). Additionally, the Enz also exhibited the most significant inhibitory effect on the protein oxidation product N'-formylkynurenine. The correlation analysis revealed that there was a close relationship between antioxidant properties and glycation resistance of extracts, and tuberonic acid glucoside, 1,3-di-O-caffeoylquinic acid, 1,4-Dicaffeoylquinic acid, quercetin-7-O-β-D-glucopyranoside, and isochlorogenic acid B were key small molecule components that affected activities. In summary, the extracts of CMF can be regarded as an excellent antioxidant and anti-glycosylation agent.

Effect of Fermentation Technology and Storage Time on the Quality of Salami-Type Sausages

The fermentation process is a crucial stage in the production of salami-type sausages. However, the traditional (“warm”) method does not yield optimal results. Hence, this study evaluated the impact of fermentation technology and storage time on the quality attributes of salami-type pork sausages. “Warm”-fermented (WF) and “cold”-fermented (CF) sausages were produced using appropriate starter cultures. Following ripening, the products were stored for 63 days under cooling conditions. The evaluations encompassed microbiological and physicochemical characteristics (pH, aw, color), basic chemical composition (NIR spectroscopy), the degree of fat hydrolysis (acid value) and oxidation (TBARS index), textural properties (TPA, shear/penetration test), and sensory (hedonic) attributes. In both sausages, mesophilic aerobes and lactic acid bacteria were the dominant microflora immediately after ripening. While the chemical composition of the salami remained constant during storage, there was a slight color change. WF sausages exhibited a significantly higher acid value and TBARS index than CF sausages. Over time, the internal structure of WF sausages became more porous, deteriorating the texture. In addition, CF sausages showed better sensory characteristics. In conclusion, using “cold” fermentation enhanced the quality and durability of salami-type sausages. This approach shows promise for industrial-scale production and aligns with consumer preferences.

Basic chemical composition combination rules and quantitative criterion of red beds

Basic chemical composition combination rules and quantitative criterion of red beds

MEAT PERFORMANCE AND MEAT QUALITY OF WILD DUCKS (ANAS PLATYRHYNCHOS) REARED IN DOMESTIC CONDITIONS

The aim of the work was to evaluate the meat performance, colour and basic chemical composition (g.100 g-1 of water, protein, fat, and cholesterol) of the breast and thigh muscles (n=20) of the wild ducks reared in domestic conditions. The L* values of the wild ducks ranged from 32.86 (breast muscle) to 36.88 (thigh muscle). The a* value ranged from 10.70 (thigh muscle) to 11.96 (breast muscle). By evaluating the b* parameter, we observed a similar tendency as with the L* value. The highest b* values were measured in the thigh muscle (10.13) and lower in the breast muscle (7.49). The proportion of breast (36.41%) and thigh (21.33%) from the carcass weight of wild ducks is relatively high, and a high average carcass yield (74.03%) was also found. The water content varied from 71% (thigh muscle) to 72.52% (breast muscle). The average protein content of breast 24.11 g.100 g-1 and thigh muscle was 22.84 g.100 g-1. The higher fat content was measured in breast muscle (1.82 g.100 g-1) and lower (1.45 g.100 g-1) in thigh muscle. The cholesterol content in meat from wild ducks ranged from 0.049 g.100 g-1 (thigh muscle) to 0.051 g.100 g-1 (breast muscle).

Potential Antidiabetic, Antioxidative and Antiproliferative Properties of Functional Wheat Flour Muffins Enriched with White Clover Flowers (Trifolium repens L.).

The aim of the study was to evaluate the functional properties of muffins fortified with white clover flowers (Trifolium repens L.), which were added to the dough in the following amounts: (i) 0% (control); (ii) 2.5%; (iii) 5.5%; (iv) 7.5%; and (v) 10%. The organoleptic properties were assessed by a panel of consumers. Additionally, the following parameters were also tested: basic chemical composition, total polyphenols, the antioxidant activity together with antiproliferative effects on the A375 melanoma cell line, starch nutritional fractions and the in vitro glycemic index. As a result, replacing wheat flour with white clover flour significantly affected the color, aroma and taste of the muffins. The content of proteins, fats, total ash, dietary fiber, resistant starch (RS), slowly digestible starch (SDS),total polyphenols and antioxidant activity increased statistically significantly with the elevated amount of white clover flour added to the dough. At the same time, the content of free glucose (FG), rapidly available glucose (RAG) and rapidly digestible starch (RDS), the value of the in vitro glycemic index and the viability of melanoma cancer cells decreased significantly. The muffins enriched with white clover flowers might constitute an interesting proposition and extension of the existing assortment of confectionery products.

Comparison of the quality of yoghurt produced from milk containing A1 and A2 β-casein

Abstract A2 milk, characterised by the presence of only the A2 β-casein genotype, has recently been of great interest due to its potential health benefits, which are the subject of intensive scientific research. From the dairy industry standpoint, it is crucial to ascertain its functional and technological attributes. The objective of this study was to compare two types of yoghurt (A1 and A2 yoghurts), produced respectively from cows’ milk containing exclusively β-casein (β-CN) A1 (A1/A1) or A2 (A2/A2) genotypes, in terms of basic chemical composition, protein profile, amino acid composition, antioxidant capacity, sensory quality, acidity, instrumental texture and colour profiles, as well as rheological characteristics. The obtained results indicate that the β-CN polymorphism had no significant impact on the basic chemical composition, acidity, DPPH radical scavenging activity, ferric reducing antioxidant power (FRAP) or colour properties of the yoghurts. Nonetheless, the β-CN genotype did affect the textural, rheological, and sensory qualities of the acidic gels, with A2 yoghurt yielding gels exhibiting higher hardness, gumminess, improved consistency and viscosity, and overall sensory quality compared to the corresponding A1 treatment. These results indicate that A2 milk serves as a good raw material for fermented milk production, warranting further investigation.

The influence of addition of fly ash from biomass combustion on selected properties of red building ceramics

The paper characterizes waste in the form of fly ash generated in a power plant during the combustion of biomass in a fluidized bed in terms of its possible use in the ceramic building materials industry. This is important from the point of view of environmental protection. In order to assess the possibility of using ash in the production of red ceramics (e.g. bricks), two different clay raw materials (Clay I and Clay II) were selected to prepare the raw material sets. First of all, the investigated fly ash was subjected to thermogravimetric TG-DTG analysis and its basic chemical composition was determined. Then the specific density was determined for all the raw materials, XRD analysis was also performed and finally characteristic temperatures were determined by means of a high-temperature microscope. The basic raw material sets included clayey raw material and fly ash in various contents: 5 wt%, 10 wt% and 15 wt%. Samples were pressed from the ready sets and fired at the temperature of 1000℃. Afterwards, the obtained samples were subjected to XRD and microstructural tests, then selected physical properties were determined, i.e. water absorption, porosity, apparent density, and compressive strength. Based on the research and analysis of the results, it was found that the introduction of fly ash from biomass combustion into the raw material set in the range of 5–15 wt% has a positive effect on the insulating properties of red ceramics. In addition, the density of the red ceramics decreases with the increase in the addition of fly ash, while its porosity and water absorption increase. Furthermore, the addition of fly ash decreases the compressive strength and visually brightens the microstructure of the products.

Wood density and chemical composition variation of Eucalyptus urophylla clone in different environments

Abstract Variability in Eucalyptus wood density and chemical properties is crucial to understanding important factors for the forest-based industry, such as sampling methods and wood suitability as raw material. This study aimed to evaluate the basic density and chemical composition of the radial positions of young wood from the Eucalyptus urophylla clone grown under different precipitation levels. Trees from E. urophylla clonal plantations were collected in Inhambupe, Jandaíra and Itanagra, Bahia State, Brazil. Trees’ basic density and chemical composition (total extractive, lignin, hemicelluloses and α-cellulose) were determined based on the basal log of each tree, at four radial positions (1, 2, 3 and 4). It was found that the basic density and α-cellulose of wood are influenced by the cambial age and the site rainfall. There was greater increase in sections close to the bark (positions 1 and 4) and in more humid environments (sites Itanagra and Jandaríra). This finding highlights the association between wood basic density and chemical composition, mainly in the holocellulose content.

Elderflowers (Sambuci flos L.): A Potential Source of Health-Promoting Components.

Elderflowers are used for both culinary and health purposes. Their composition and, therefore, their properties depend on the variety from which they were obtained. The aim of this study was to compare six cultivated varieties with the wild form. The research included determining the basic chemical composition, bioactive ingredients and antioxidant activity. This research confirms that elderberry flowers are rich in bioactive ingredients. The wild form turned out to be the most rich in bioactive ingredients, while among the tested varieties it was 'Weihenstephan'; both of these forms were characterized by a high content of polyphenols (394.36 and 377.75 mg/100 g dm, respectively) and antioxidant activity. The PCA analysis showed general differences in the chemical composition of elderberry flowers, depending on the variety, in relation to 23 variables, as well as showing their mutual correlations and the strength of their influence on the PCA model.

Development and Characterization of Hybrid Burgers Made from Pork and Multi-Ingredient Plant Mixtures and Protected with Lactic Acid Bacteria

Hybrid (meat–plant) products can be a sustainable response to the increased interest in flexitarianism. Their development requires designing appropriate composition and functional properties and ensuring microbiological safety. This study aimed to determine the influence of using various multi-ingredient plant mixtures and pork in different proportions and two recipe variants on the characteristics of baked burgers. Additionally, the impact of lactic acid bacteria (LAB) application on the microbiological quality of raw hybrid/plant burgers was assessed. All products were analyzed in terms of basic chemical composition (NIR spectroscopy) and physicochemical and textural properties (instrumental methods). The raw plant and hybrid burgers met the microbiological requirements. The baked burgers did not significantly differ in terms of their chemical composition, except for the fiber found in plant/hybrid samples. Moreover, the reformulation of burgers had no effect on their cooking yield or water activity. As the content of plant parts increased, the baked burgers were darker (lower L*) and had a more tender texture (lower shear force and penetration force). Overall, the multi-ingredient plant mixtures showed great potential in the development of high-quality hybrid burgers. However, the texture formed can, importantly, determine final consumer acceptance. Therefore, research should be continued, especially in terms of comprehensive textural and sensory analyses.

Evaluation of the Quality of Guinea Fowl (Numida meleagris) Eggs from Free-Range Farming Depending on the Storage Period and Age of Laying Hens.

The aim of the study was to determine the changes occurring in the eggs of helmeted guinea fowl (Numida meleagris) from free-range farming in relation to the laying season and storage time. The experimental material consisted of 360 guinea fowl eggs, collected in the first, second and third laying seasons and stored for 7, 14 and 21 days. After each period, physical and physicochemical characteristics of the eggs were determined, as well as the basic chemical composition and mineral content of the albumen and yolk and the yolk fatty acid profile. The age of the guinea fowls affected certain physical parameters of the eggs. The egg weight, shape index and shell thickness increased with the age of the laying hens; however, a decrease in the proportion of shell in the egg was demonstrated. Storage time had a significant effect on egg weight, weight loss during storage and air cell height. Significant differences were found in the chemical composition of guinea fowl eggs depending on the age of the laying hens. Eggs obtained from older laying hens were characterized by higher yolk fat content and lower ash content, while the albumen contained higher water content and lower ash content. During the three-year laying period, changes were observed in the mineral composition of the eggs. The fatty acid profile underwent significant changes; however, no important differences were observed in the total content of SFA, MUFA, PUFA and n-6 fatty acids. Conversely, significant differences were found for n-3 acids and the n-6/n-3 ratio. Eggs in the first and second laying seasons exhibited the most favorable composition. The slow dynamics of changes occurring in successive laying seasons and egg storage time indicated that the raw material studied was safe and could be used by consumers.

Research Note: Basic chemical composition, physicochemical, and textural characteristics of male and female guinea fowl meat

The purpose of this study was to compare analyze the quality of meat depending on the type of muscle: breast muscles (m. Pectoralis superficialis and m. Pectoralis profundus) and leg muscles (m. Sartorius and m. Femorotibialis) in relation to the sex of the common guinea fowl (Numida meleagris). For the study, pectoral muscles and leg muscles from 10 females and 10 males at 20 wk of age were used to determine their chemical composition, physicochemical properties, and texture characteristics of the pectoral muscle were determined. Overall, pectoral muscles were characterized by higher protein content, lightness (L*), and electrical conductivity (EC24), and lower redness (a*), and pH24 compared to leg muscles. Leg muscles, on the other hand, were characterized by higher, collagen, intramuscular fat and salt content. In terms of pectoral muscle texture characteristics, males were characterized by lower chewiness value and were less gumminess. In conclusion, it can be said that the sex of the birds affected some of the pectoral muscle texture traits, but did not affect the remaining analyzed features of the pectoral and leg muscles. However, from the consumer's point of view, breast muscles contained more protein and less fat, so they are more dietary compared to leg muscles.

Structural, Dielectric and Magnetic studies of Mixed Ferrites of Co-Zn using combustion method

Using auto-combustion approach, cobalt ferrite nanoparticles doped with Zn+2 with the basic chemical composition ZnxCo1-xFe2O4 (x = 0 to 1: in steps of 0.25) were prepared. Phase confirmation of the proposed samples was confirmed through XRD studies. XRD pattern of the calcined ferrites revealed single phase spinel cubic structure. At room temperature, using HIOKI LCR meter (Model no: 3520-50) the dielectric measurements in the frequency range 102 Hz–106 Hz were performed. Dielectric constant (ε′) and dielectric loss tangent (tan δ) of synthesized nano-materials were investigated as a function of frequency and Zn+2 concentration at ambient temperature and all the samples exhibited dielectric dispersion. Magnetic measurements for ZnxCo1-xFe2O4 nano-ferrites were carried out at room temperature using a vibrating sample magnetometer (VSM), and all the samples of the system CoZnFe2O4 exhibited ferromagnetic behavior.

Effect of distiller’s dried yeast on selected microbiotic fractions and the carcass and meat quality of broiler chickens

Abstract The study was conducted on 112 broiler chickens fed for 35 and 37 days with various levels of distiller’s yeast in diets – 3% in starter, 6% in grower, and 9% in finisher feeds. The results showed that as the level of distiller’s dried yeast in the broiler diets increased, the total number of bacteria in the mucosa of the small intestine, cecum, and colon decreased, including mainly Enterobacteriaceae, Enterococcus, and E. coli. The addition of 9% yeast to the diet significantly reduced the abundance of Lactobacillus sp. in the intestinal mucosa of broiler chickens. There was no significant effect of the level of distiller’s dried yeast in the diet of broiler chickens on carcass quality, pH, water holding capacity, sensory characteristics, and macronutrient and micronutrient content in breast muscle. On the other hand, there was a significant effect of the analyzed distiller’s yeast on color characteristics and basic chemical composition of breast muscle. The highest lightness (L*), yellowness (b*), and chroma (C*) and the lowest dry matter content were found in the meat of chickens receiving 6% and 9% distiller’s dried yeast in their diets. The results of the study indicate that for the best results in terms of carcass and meat quality, the optimal content of the analyzed yeast in the diet of broiler chickens should not exceed 3%.

Comprehensive Analysis of Physicochemical Properties and Volatile Compounds in Different Strawberry Wines under Various Pre-Treatments.

Pre-fermentation treatment has an important impact on the color, aroma, taste, and other characteristics of fruit wine. To discover suitable pre-treatment techniques and conditions that yield strawberry wine of excellent quality, the influences of juice fermentation, pulp maceration, thermovinification, and enzymatic hydrolysis pre-treatments on the basic chemical composition, color, antioxidant capacity, and volatile organic compounds in strawberry wines were investigated. The results showed that the color, antioxidant properties, and volatile aroma of strawberry wines fermented with juice were different from those with pulp. Strawberry wines fermented from juice after 50 °C maceration had more desirable qualities, such as less methanol content (72.43 ± 2.14 mg/L) compared with pulp-fermented wines (88.16 ± 7.52 mg/L) and enzymatic maceration wines (136.72 ± 11.5 mg/L); higher total phenolic content (21.78%) and total flavonoid content (13.02%); enhanced DPPH (17.36%) and ABTS (27.55%) free radical scavenging activities; richer essential terpenoids and fatty acid ethyl esters, such as linalool (11.28%), ethyl hexanoate (14.41%), ethyl octanoate (17.12%), ethyl decanoate (32.49%), and ethyl 9-decenoate (60.64%); pleasant floral and fruity notes compared with juice-fermented wines macerated at normal temperatures; and a lighter color. Overall, juice thermovinification at 50 °C is a potential pre-treatment technique to enhance the nutrition and aroma of strawberry wine.

Carcass characteristics, physicochemical traits, texture and microstructure of young and spent quails meat

The purpose of the study was to compare young (6-wk-old) and spent (52-wk-old) Japanese quail in terms of body weight, carcass characteristics, and some meat quality traits. Whole carcasses were dissected, pectoral muscles and leg muscles were sampled for determination of basic chemical composition and L*a*b* color parameters, while m. pectoralis major was sampled for texture and microstructure traits. Age of quails had a significant effect on body weight, carcass weight, carcass yield, pectoral muscle, abdominal fat and skin with subcutaneous fat, and carcass remainders contents in eviscerated carcass. Spent quails had significantly higher intramuscular fat content in pectoral and leg muscles and protein content in breast muscle, and also lower content of water in breast and leg muscles than young quails. Slaughter age significantly affected lightness (L*) and redness (a*) of pectoral muscles, as well as texture traits (except for cohesiveness) and microstructure of m. pectoralis major, except for thickness of perimysium and endomysium. Regardless of age, quail sex had an effect on the carcass traits studied (except for leg muscle content), intramuscular fat content of pectoral and leg muscles, water content of leg muscles and yellowness of pectoral muscle. In addition, a significant effect of quail sex was found on cutting work, springiness, chewiness and marked microstructural characteristics, except for vertical fiber diameter. The interaction between age and sex was significant for most slaughter and microstructural characteristics and also WB-shear force of m. pectoralis major, and L*, b* pectoral muscles. Higher fatness of carcasses, higher intramuscular fat in meat, and poorer textural and microstructural characteristics of m. pectoralis major spent Japanese quail indicate poorer fulfillment of most consumers' requirements compared to carcasses and meat of young quails.

Screening of pharmaceuticals and personal care products in the water environment of a region diversified in land use and urban development (Silesian Province, southern Poland)

This research aimed to assess the PPCP contamination of the water environment within the Silesian Province (southern Poland), where emerging contaminants are likely to occur due to urbanisation and industrialisation, especially in the central part of the voivodeship. An attempt was made to compare the PPCP occurrence in waters of areas that varied in land use and urban development, i.e. within the Upper Silesian Urban Area (USUA) and outside this region. The research was performed in selected areas of the province and involved sampling of raw and treated wastewater from four wastewater treatment plants (WWTPs), as well as surface water (9 samples) and groundwater (14 samples) in six pilot sites. In total, 102 PPCPs were analysed using the LC-MS/MS method. In the natural waters, physicochemical parameters were also measured, and the basic chemical composition of the samples was determined. In the wastewater samples, the number of detected substances and the total PPCP concentrations were up to 66 PPCPs and 1211.0 µg/L in influents, and up to 59 PPCPs and 174.1 µg/L in effluents. The values for the natural water samples were respectively up to 71 PPCPs and 172.2 µg/L in surface water, and up to 13 PPCPs and 1.5 µg/L in groundwater. The results revealed that wastewater discharges from WWTPs using conventional treatment methods serve as a significant source of PPCPs due to inefficient removal of the microcontaminants. The contamination level of the surface waters in terms of the PPCP occurrence and basic chemical composition was higher within the USUA, where rivers are recipients of wastewater discharges from WWTPs. The PPCP quantity in the groundwater samples did not vary greatly within and outside the USUA, likely due to hydraulic connection between rivers and aquifers or induced surface water infiltration that recharge aquifers in some of the selected areas.