B3 Content Research Articles

Characterization and monitoring of changes during lactation in the profile of multiple bioactive compounds of milk from grazing mares.

Mare milk has often been considered a food product with potential functional properties. However, the bioactive compound composition of mare milk, including vitamins and other minor bioactive compounds, as well as factors affecting this composition have scarcely been studied. Therefore, the present study aimed to characterize the changes during lactation in the content of water- and fat-soluble vitamins and total polyphenols, and the total antioxidant capacity of mare milk from semi-extensive farms. A total of 310 individual milk samples from 18 mares belonging to three commercial farms and 12 lactation times were analyzed. Ascorbic acid (vitamin C), thiamine (vitamin B1), riboflavin (vitamin B2), nicotinic acid and niacinamide (vitamins B3), pantothenic acid (vitamin B5), pyridoxal and pyridoxine (vitamins B6), folic acid (vitamin B9), cyanocobalamin (vitamin B12), tocopherols and tocotrienols (vitamin E) and retinol and retinyl esters (vitamin A) were quantified using liquid chromatography. Total polyphenols and antioxidant capacity assays were analyzed using spectrophotometry. The concentration of most bioactive compounds tended to decline as lactation progressed, with the exception of polyphenols and the total antioxidant capacity that oscillated during lactation. On the other hand, the effect of the different semi-extensive management of the farms was only significant for vitamin B3 content. To the best of our knowledge, the present study provides the most in-depth description of the vitamin profile of mare milk as well as new insights into polyphenol content and antioxidant capacity of mare milk. © 2024 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Effect of pilot-scale high-temperature short-time processing on the retention of key micronutrients in a fortified almond-based beverage: implications for fortification of plant-based milk alternatives.

The effect of thermal processing treatments on key micronutrients in fortified almond-based beverages has not been well characterized. An almond-based beverage was produced in a pilot plant, fortified with vitamin A palmitate, vitamin D2, riboflavin (vitamin B2), calcium carbonate, and zinc gluconate, and was processed using various high-temperature short-time (HTST) pasteurization treatments. Naturally present micronutrients in the base ingredients included several B vitamins (vitamin B1 [thiamin], total vitamin B3 [sum of nicotinamide and nicotinic acid], and total vitamin B6 [sum of pyridoxal, pyridoxamine, and pyridoxine]) and minerals (magnesium, phosphorus, and potassium). The prepared almond-based beverage was homogenized and thermally processed using HTST pasteurization with a temperature range from ~94 to 116°C for a constant time of 30 s. The samples were analyzed for vitamin A palmitate, vitamin D2, target B vitamins (thiamin, riboflavin, total vitamin B3, and total vitamin B6), and minerals (magnesium, phosphorus, potassium, calcium, and zinc). The results showed that amounts of vitamin A, vitamin D2, riboflavin, and total vitamin B6 did not significantly (p > 0.05) change after the HTST treatments, whereas thiamin significantly (p < 0.05) decreased by 17.9% after HTST treatment at 116°C. Interestingly, total vitamin B3 content significantly (p < 0.05) increased by 35.2% after HTST treatment at 116°C. There was no effect of processing on the minerals that were monitored. The results from this study indicate that the majority of key micronutrients assessed in this study are stable during HTST processing of an almond-based beverage and that fortification of plant-based milk alternatives may be a viable process to enhance the micronutrient content consumers receive from these products.

Adsorption of Lubricant Waste by Porous Materials: A Review

The rapid development of technology today cannot be separated from the role of various kinds of machines to produce or increase the use value of an item. The more the engine operates, the more lubricant is used. Lubricants are included in the category of B3 waste (Toxic Hazardous Materials) so that they have a negative impact on the environment. Nearly 50% of all mineral lubricants enter the environment and cause irreparable environmental damage due to direct contact with water and soil. One of the efforts that can be done to reduce the B3 content in used lubricants is adsorption using a porous adsorbent. This study aims to see the relationship between the physical and chemical properties of the adsorbent with the physical and chemical properties of the adsorbate. This research was conducted by studying the literature of scientific articles with related topics. The results showed that some contaminants such as organic compounds, inorganic species, soot, hydrocarbons, and ash can be adsorbed with various adsorbents, namely modified sawdust, bentonite, fly ash, activated carbon, activated alumina, and zeolite Y derived from kaolin.

EFFECTS OF SOAKING, BOILING, AND TOASTING PROCESSING TECHNIQUES ON NUTRIENT COMPOSITION OF PIGEON PEA FLOURS AND ORGANOLEPTIC ATTRIBUTES OF THEIR PUDDINGS AND BALLS.

This study evaluated the effects of soaking, boiling and toasting processing techniques on nutrient andphytochemical composition of pigeon pea flour and the organoleptic properties of their puddings and balls.Pigeon pea and cowpea seeds which served as control were purchased, processed into flour, used for thepreparation of puddings and balls. The pigeon pea flour samples were subjected to proximate, vitamin andmineral analysis using standard methods. The data generated from organoleptic evaluation, proximate,vitamins and minerals analyses respectively, were subjected to statistical analysis with descriptive statisticsSPSS version 20. One way ANOVA was used to compare mean at p&lt;0.05 probability level. Findings showthat the processing techniques significantly improved the nutrient properties of the pigeon pea flours.However, toasted pigeon pea flour had the highest folate (vitamin B9) content of 644.530mcg/100g andphosphorus content. Boiled pigeon pea flour had the highest iron content of 2.205mcg/100g.. Boiled pigeonpea flour had the highest protein and iron content and soaked pigeon pea flour had the highest moisture,crude fiber and Vitamin B3 contents. Hence, to improve micronutrient intake such as folate and phosphorus,toasting processing technique is highly recommended

Assessment of Micronutrient Contents of Standardized Commonly Consumed Native Soups Among Nupe People of Niger State, Nigeria

Assessment of micronutrient contents of standardized commonly consumed native soups among Nupe people of Niger state was carried. The ingredients for the recipes of six (6) commonly consumed soups were standardized, prepared and evaluated for some mineral and vitamin contents using standard procedures. The results obtained showed that “eni kuka”, “eni kpanmi”, “eni tsuku”, “eni nungbere”, “eni ezowa” and “eni emagi” are the most commonly consumed soups among the Nupe people. The mineral compositions revealed that calcium content of “eni kpanmi” (0.027 ± 0.08 mg/100g as consumed) recorded the lowest concentration. “Eni ezowa” had the highest content for magnesium (0.093 ± 0.12 mg/100g) and was significantly different (p < 0.05). The zinc content ranged from 0.016 ± 0.05 to 0.051 ± 0.05 mg/100g and level of iron was highest in “eni ezowa” (0.041± 0.03 mg/100g). The potassium concentration of the soups ranged from 0.022 ± 0.01 – 0.055 ± 0.02 mg/100g while the sodium content was highest in “eni ezowa” (0.059 ± 0.04 mg/100g). The result also revealed that “eni kuka” (0.06 ± 0.04 mg/100g as consumed) had the highest concentration of β–carotene. The vitamin B1 content of the soup was significantly (p < 0.05) higher in “eni ezowa” than the other soups. The vitamin B2 content ranged from 0.08±0.02 to 12.23 ± 1.86 mg/100g as consumed with “eni ezowa” having the highest content. Vitamin B3 content of kuka soup was significantly (p < 0.05) higher than the other standardized soups and vitamin C concentration of the soups ranged from 0.20 ± 0.02 – 0.44 ± 0.04 mg/100g as consumed. The soups contain appreciable amount of minerals and vitamins B1 and B2, which could contribute in meeting the recommended dietary intake of the people.

Effect of Baking and Grilling on B Vitamins of Selected Fishes and Chicken Parts

ABSTRACT Meats are considered a good source of B-complex vitamins. This investigation aimed to detect vitamins B1, B2, and B3 content in selected fishes and chicken parts using two different cooking techniques, baking and grilling. HPLC was used to detect vitamin B1, B2, and B3 concentrations in each raw and cooked meat. The vitamin B1, B2, and B3 amount of all samples decreased significantly after grilling and baking (p < .05). The average cooking loss of vitamin B1, B2, total vitamin B3, nicotinic acid, and nicotinamide in meat samples by grilling was 45%, 38%, 46%, 70%, and 45%, respectively. By baking, the average cooking loss was 52%, 57%, 55%, 66%, and 54%, respectively. The meat samples had remarkably lower nicotinic acid levels than nicotinamide. The highest cooking losses were seen in the nicotinic acid. Vitamins were more stable when fish and meats were cooked with grilling than with baking.

Effect of herbicide stress on the content of tyramine and its metabolites in Japanese radish sprouts (Raphanus sativus)

Japanese radish Daikon (Raphanus sativus) sprouts were exposed, under the model plant growing conditions, to herbicide stress induced by triketone herbicides (mesotrione and sulcotrione) as well as degradation products (4-methylsulfonyl-2-nitrobenzoic acid, amino-4-(methylsulfonyl)benzoic acid, 2-chloro-4-mesylbenzoic acid and cyclohexane-1,3-dione). Changes in the content of selected l-tyrosine metabolites (dopamine, tyramine, normetanephrine) and catecholamine synthesis cofactors (water-soluble vitamins) were monitored in plant tissues using high-performance liquid chromatography. Normetanephrine content increased up to 0.13 mg per gram of sprouts, 1500-fold higher than in the control sample. Tyramine and dopamine content increased by 50 % and 100 %, respectively. These changes corresponded with changes in the content of B3 and B9 vitamins. It has been proved that contact of the plant with this group of herbicides and theirs degradation products leads to a disturbance in the l-tyrosine metabolism. Consequently, this also leads to significant changes in the quality of foods of plant origin.

An insight into the structural evolution of waxy maize starch chains during growth based on nonlinear rheology

This work investigated the chain structure and large amplitude oscillatory shear (LAOS) rheological properties of waxy maize starch (WMS) at different growth periods and established a motion model to clarify the evolution of starch chain structure. During the growth period of 20–25 days, the apparent viscosity and dynamic moduli for WMS paste decreased, along with a greater degree of nonlinearity. This could be correlated with an increasing branching degree of starch due to more short-branched chains generated during growth. With the growth period reaching 25 days, the apparent viscosity, dynamic moduli and zero-strain nonlinearity (Q0) for WMS increased and the b value deviated from 2 significantly, indicating obvious nonlinearity accompanied by a weak stress overshoot and shear-thickening. This could be explained by the growing length of branched chains and the rising content of B3- and B4-chains. Thus, this work demonstrate LAOS rheology can be used as a new and effective method to characterize the chain structural evolution of starch through monitoring the motion pattern of different starch chains under shear conditions.

국내재배 포도품종의 비타민 B₁, B₂ 및 B₃의 함량

한국에서 재배되는 포도 16품종에 함유된 수용성 비타민 B₁, B₂ 및 B₃의 함량을 HPLC/DAD 및 HPLC/FLD법으로 정량 분석하였다. 분석법의 재현성 검증을 위하여 조제 강화분유를 이용한 주기적 in-house quality control을 수행하였고, 분석법의 정확성 및 회수율은 표준인증물질에 대한 회수율을 확인하여 분석법의 신뢰성을 확인하였다. 한국에서 재배되는 포도 16품종에 함유된 비타민 B₁, B₂ 및 B₃의 분석 결과, 비타민 B₁은 국내 육성 품종인 ‘청수’ 품종이 0.199±0.001 ㎎/100 g을 함유하여 가장 높은 함량을 나타내었고, ‘진옥’, ‘탐나라’ 및 ‘머루포도’ 품종에서는 비타민 B₁이 검출되지 않았다. 비타민 B₂의 경우 ‘샤이니스타’(0.166±0.000 ㎎/100 g) 품종이 가장 높은 함량을 나타내었고, 총 분석된 16개의 품종 중 10품종에서 비타민 B₂가 존재하지 않음을 확인하였다. 비타민 B₃의 경우 외국 도입 품종인 ‘머루포도’(0.353±0.004 ㎎/100 g) 및 ‘캠벨얼리’(0.322±0.007 ㎎/100 g)가 높은 함량을 나타내었고, 비타민 B₂와 같은 양상으로 10품종에서는 검출되지 않았다. 한편, 수용성 비타민 B₁, B₂ 및 B₃ 성분의 함량 분석 결과를 이용하여 주성분 분석을 수행한 결과, 국내 육성 품종과 외국 도입품종은 뚜렷하게 구별되는 양상을 확인할 수 있었으며, 이 결과로 볼 때 한국에서 재배되는 포도의 수용성 비타민 B₁, B₂ 및 B₃ 성분의 함량은 품종에 따라 함량 차이가 다양함을 알 수 있다. 이 결과는 향후 한국 표준식품성분표 제10개정 출판을 위한 기초자료로 사용될 것이며, 대국민 식품 영양성분 정보 전달에 기여할 수 있을 것으로 판단된다.

Variability in Nutritional Profile and Textural Properties of Differe nt Cuts of Lamb Meat from Subei Gansu

The nutritional profile and textural properties of Subei lamp from Gansu province, as an emerging area of high-quality lamp meat production area in northwest of China, were evaluated. Protein, lipid, amino acid, mineral content, vitamin content as well as texture character of nine different cuts from Subei lamp were determined. Significant difference was found in most nutrition components and textural traits. The protein content ranged from 7.71 to 29.50 g/100g. The lipid content ranged from 2.18 to 11.95 g/100g. Total amino acid content varied from 13.10 to 19.45 g/100g, and content of l-carnitine was between 851.48 to 2019.91 mg/kg. The K and Fe content ranged from 2797.50 to 3783.00 mg/kg and 10.73 to 20.44 mg/kg, respectively. The vitamin B2 content varied from 0.177 to 0.438 mg/100g; vitamin E content ranged from 0.201 to 0.438 mg/100g. The scope of vitamin B3 content was between 5.746 to 8.560 mg/100g, and Subei lamp was also a dietary source of folic acid, which ranged from 2.820 to 6.852 ug/100g. Short loin chop was considered as a high-quality lamp meat, as it was high in protein, vitamin E and low in lipid. Subei lamp considered are significant sources of Fe, Zn and K. Variations in nutritional profiles observed in various cuts of lamp can help the dietary assessment, and also the product’s nutritional labelling.

Effects of different cooking methods on minerals, vitamins and nutritional quality indices of grass carp (Ctenopharyngodon idella)

This study aimed to evaluate the nutritional value (proximate, fatty acid profiles, vitamins and mineral contents and also nutritional quality indices (NQI)) of grass carp (Ctenopharyngodon idella) prepared according to common consumer techniques: raw, poached, steamed, microwaved, pan-fried and deep-fried (in olive oil). In comparison to raw fish fillets, when grass carp was cooked there was an increase in protein, lipid and ash contents. Cooking methods had no significant effect on total n-3 fatty acids except for frying fillets. Lowest and highest content of n-3 was shown in deep-fried and pan-fried samples, respectively. Total n-6 fatty acid of cooked samples increased in comparison to raw samples. Na, K, Mg, P and Zn contents of boiled fish fillets significantly decreased. None of cooking methods had a significant effect a vitamin D. However, Vitamin A, B1 and B3 content of cooked fish significantly decreased.

Nutritional composition and antinutritional properties of maize ogi cofermented with pigeon pea.

Maize was cofermented with pigeon pea for ogi production and evaluated for nutritional (proximate composition, minerals, vitamins, and amino acid profile analyses) and antinutritional (phytate, tannin, and trypsin inhibitor activity analyses) qualities. White maize and pigeon pea were mixed at ratios of 90:10, 80:20, 70:30, 60:40, and 50:50, respectively, with 100:0 serving as the control. Mixtures were cofermented for 96 hr at 27°C ± 2°C and nutritional, mineral, and antinutritional qualities were analyzed using analysis of variance. Results of proximate analysis showed that the values were significantly difference at p ≤ .05. Maize cofermented with pigeon pea at a ratio of 60:40 had the highest protein (22.79 mg/100 g), fat (19.27 mg/100 g), ash (2.98 mg/100 g), crude fiber (0.73 mg/100 g), and lowest moisture (1.98 mg/100 g) content, and was significantly (p ≤ .05) different from the other ratios. Of all the mixtures analyzed, 60:40 was significantly (p ≤ .05) different and had the highest Vitamin B1, B2, and B3 contents. Amino acid profile results showed that maize cofermented with pigeon pea at a ratio of 60:40 showed the highest contents of lysine (93.95 mg/g), tryptophan (20.38 mg/g), isoleucine (54.78 mg/g), phenylalanine (86.23 mg/g), leucine (109.55 mg/g), and valine (68.29 mg/g), respectively, and was significantly (p ≤ .05) different from the other ratios. Results of antinutritional analysis showed low phytate, tannin, and trypsin inhibitor values in maize cofermented with pigeon pea at a ratio of 60:40 when compared with other ratios. The cofermented maize‐pigeon pea product 60:40 had high amino acid profile than the others.

English

Salt stress is one of the major environmental constraints limiting agricultural productivity and influencing the concentration of bioactive compounds of vegetables. In this study, the effect of NaCl salt stress on nutrient contents of leaves in a cultivar of amaranth, an important leafy vegetable cultivated in some tropical regions worldwide, was evaluated. The experiment was carried out in a screen house at Center for Agricultural Research of Agonkanmey, Benin Republic as a randomized complete block design (RCBD) with three replications. Three weeks old plants were subjected in pots containing a mixture of potting soil and sand, to three concentrations (0, 30 and 90 mM) of NaCl by irrigation every two days. Nutrient contents in leaves were determined at maturity, after four weeks of stress, using standards methods. Proteins, total sugars, reducing sugars, lipids, potassium, calcium, vitamins C and B3 contents were not significantly affected by NaCl. Iron content increased significantly only at 30 mM NaCl but vitamins A, B1 and B2 contents increased significantly with increase in NaCl concentration. Thus, salt stress did not reduce nutritional values of this amaranth cultivar but improved its leaves nutritional quality by increasing vitamins A, B1 and B2 content. Key words: Amaranth, NaCl, proteins, lipids, sugars, mineral, vitamins.

Evaluation of bioactive compounds in different tissues of sprouting okra

The levels of major bioactive compounds, such as amino acids and antioxidants, were investigated in okra sprouts and seeds of the varieties ‘Green Sword’ and ‘Benny’. Total polyphenol content was the highest in ‘Benny’ cotyledons, followed by ‘Benny’ hypocotyls and ‘Green Sword’ cotyledons. Polyphenol and flavonoid content in the two varieties were approximately 5- to 6-fold higher in sprouts than in seeds, and were higher in the cotyledons than in other tissues within the sprout. Activity of the radical scavenger DPPH was the highest in ‘Benny’ cotyledons, and mean values were 7.3-fold higher in sprouts than in seeds. Total amino acid content in both varieties was the highest in hypocotyls, followed by cotyledons and seeds. This content was about 40-fold higher in hypocotyls than in seeds. Alanine and Glycyrrhizin were the most abundant amino acids. Total vitamin C content was the highest in ‘Benny’ cotyledons, followed by ‘Green Sword’ cotyledons, and the lowest in hypocotyls of both varieties. In ‘Green Sword’ seeds, the levels of vitamins B1, B3, B5, and B6 were higher than the levels of B2 and B9. In ‘Benny’, B1 and B3 content were higher in the cotyledon, while B2, B5, and B9 content were higher in the hypocotyl. This study demonstrates the potential of okra sprouts to be used as a functional food ingredient and as a source of antioxidants.

Effect of different cooking methods on vitamins, minerals and nutritional quality indices of orange-spotted grouper (Epinephelus coioides)

This study aimed to evaluate the nutritional value [proximate, fatty acid profiles, vitamins and minerals and also nutritional quality indices (NQI)] of orange-spotted grouper (Epinephelus coioides) prepared according to common consumer techniques: raw, poached, steamed, microwaved, pan-fried and deep-fried (in olive oil). There was an increase in protein, lipid and ash contents in cooked fish as compared to raw fish fillets. Cooking treatment had no significant effect on total n-3 fatty acids except for deep-fried fillets. Cooking methods had no significant effect on total n-6 fatty acids. In all the cooking methods, n-6 fatty acids were well preserved. There was no significant difference in the Mn, Zn, Ca and Fe contents of fillet between raw and cooked samples. Vitamin D content in all cooking methods did not differ significantly. None of cooking methods had a significant effect on vitamin A except for deep-frying fillets. However, vitamin B1 and B3 contents of cooked fish significantly decreased. Considering the overall nutritional quality indices, vitamin and mineral contents, steaming is the best cooking method.

Effect of nicotinamide on amino acids content in bone collagen depending on biological availability of vitamins in diabetic rats.

Connective tissue is highly susceptible to imbalances induced by diabetes. Diabetes-related osteopenia, decreased bone strength etc. may be associated with altered metabolism of various collagens: Although it is assumed that alterations in collagen amino acids (AA) may strongly affect protein properties andphysiological functions, however, very limited evidences are present at the moment regarding AA composition of bone type I collagen and its relevance to abnormal availability of vitamins which are necessary for collagen synthesis in diabetes. We have tested whether nicotinamide (NAm) can influence type Icollagen formation and AA composition as well as vitamins availability in diabetes. After 4 weeks of STZ-induced diabetes (60 mg/ kg) male Wistar rats were injected for 2 weeks with/without NAm (200 mg/kg b. w). Acid extraction of type I collagen from the bones was performed with following stepwise salting out. The content of type I collagen after its acid extraction from the bones was estimated by the amounts of hydroxyproline. Amino acids were assayed by cation exchange chromatography Diabetes-associated changes in AA composition of type I collagen mainly affect those amino acids which are known to be involved in helix formation and cross-linking of the molecules. Diabetes was found to significantly reduce bone collagen contents of o-Pro, Gly, Ala, o-Lys and Pro, whereas Lys, His, Arg, Glu, Thr, Leu, Phe contents were elevated (P < 0.05). NAm treatment was able to partially normalise AA contents. In diabetes, blood serum and hepatic vitamin C and B3 contents were shown to be significantly lowered, whereas a-tocopherol was slightly increased compared with control (P < 0.05). Restoration of circulatory and liver vitamin C and B3 was observed. The data demonstrate the close relationship between the diabetes-associated decrease in type I collagen deposition, altered amino acids metabolism and impaired availability of vitamins, which are necessary for collagen synthesis. Thus, NAm might be a useful agent for treatment of bone failures related to diabetes.

Characterization of Edible Pork By-products by Means of Yield and Nutritional Composition.

Basic information regarding the yield and nutritional composition of edible pork by-products, namely heart, liver, lung, stomach, spleen, uterus, pancreas, and small and large intestines, was studied. Our results revealed that the yields varied widely among the pork by-products examined; in particular, liver had the highest yield (1.35%); whereas, spleen had the lowest yield (0.16%). The approximate composition range (minimum to maximum) of these by-products was found to be: moisture 71.59-82.48%; fat 0.28-19.54%; ash 0.155-1.34%, and protein 8.45-22.05%. The highest protein, vitamin A, B2, B6, and total essential amino acid (EAA) contents were found in liver. Large intestine had the highest fat content and lowest EAA content. Heart had the highest vitamin B1 content, whereas pancreas had the highest niacin and vitamin B3 contents. The concentrations of Fe and Zn were highest in liver and pancreas. Total saturated fatty acids (SFA) levels and polyunsaturated fatty acids (PUFA) levels between the by-products ranged from 43.15-50.48%, and 14.92-30.16%, respectively. Furthermore, with the exception of large intestine, all the by-products showed favorable PUFA/SFA ratios. The study indicated that almost all of the pork by-products examined were good sources of important nutrients, and that these data will be of great importance in the promotion of the consumption of edible pork by-products, as well as their utilization in meat processing.

Vitamin (B1, B2, B3 and B6) content and oxidative stability of Gastrocnemius muscle from dry-cured hams elaborated with different nitrifying salt contents and by two ageing times

The effect of the amount of added nitrate and nitrate plus nitrite to dry-cured hams on the vitamin (B1, B2, B3, B6) content, the antioxidant enzyme superoxide dismutase (SOD), catalase (CAT), glutathione peroxidase (GSHPx) activities and the thiobarbituric acid reactive substances (TBARS) was assessed in Gastrocnemius muscle at the end of two ripening processes. Five different curing mixtures (Hi–N: 600 KNO3; Lo–N: 150 KNO3; Hi–Mix: 600 KNO3+600 NaNO2; Lo–Mix: 150 KNO3+150 NaNO2; Hi–Mix/Asc: 600 KNO3+600 NaNO2+500 sodium ascorbate, expressed as mg of salts added on surface per kg of fresh ham) were evaluated in dry-cured hams aged for 11.5months (standard process, SP) and 22months (long process, LP).Minor differences in target parameters between the hams due to the process were found. The amount of nitrate when it was added alone or as a mixture of nitrate and nitrite, as well as the ascorbate addition to dry-cured hams did not affect vitamin B1, B2 and B3 contents. The level of vitamin B6 was affected by both the amount and the mixture of salts; the addition of nitrite reduced around 40% the content of vitamin B6, but it was not affected by nitrate or ascorbate. The activity of SOD and CAT decreased with the amount of nitrate and nitrite, while GSHPx and TBARS resulted unaffected.

Luminescent properties of Eu2+-activated (Sr1−z, Caz)(Al1−y, By)2O4 phosphors for UV LEDs

Abstract A series of (Sr1−z, Caz)(Al1−y, By)2O4:xEu2+ phosphors were synthesized by the sol–gel process and were characterized by X-ray diffraction (XRD), Fourier transform infrared (FT-IR) spectroscopy, scanning electron microscopy (SEM), and photoluminescence (PL) excitation and emission spectra. The experiment results revealed that the highest intensity of Sr(Al1.98, B0.02)O4:Eu2+ phosphor with pure monoclinic SrAl2O4 was achieved by annealing at the temperature of 1200 °C and the Eu2+ content of 8 mol%. However, when the post-treatment temperature for Sr(Al1.98, B0.02)O4: Eu2+ was over 1200 °C, the Sr4Al14O25 phase appeared as a minor phase, inducing small blue-shift in the emission peak (520–509 nm). Doping higher content of B3+ (y = 0.02–0.40) into SrAl2O4:Eu2+ at 1200 °C resulted in the transformation of phase from SrAl2O4 to Sr4Al14O25 as well as to SrB2Al2O7, which made the emission intensity enhance and the emission shift to a much shorter wavelength region (λp = 467 nm). It was found that, instead of purely using Sr atoms, Ca atoms with content of 20–40% could induce the crystal structure of (Sr1−z, Caz)(Al1−y, By)2O4:xEu2+, which led to SrAl2O4 from monoclinic to hexagonal phase. As a result, SrAl2O4 solid solution was obtained and then SrAl2O4:Eu2+ to emit 518 nm green light. At higher Ca content (z > 40%), a new CaAl2O4 solid solution was formed and a blue emission of CaAl2O4:Eu2+ was obtained.

Bio-degradable vegetable oil based hyperbranched poly(ester amide) as an advanced surface coating material

Vegetable oil based hyperbranched poly(ester amide) (HBPEA) has enormous importance because of its unique characteristics. Thus the synthesis of HBPEA using N,N′-bis(2-hydroxy ethyl) castor oil fatty amide, maleic anhydride, phthalic anhydride and isophthalic acid as A2 monomers and diethanol amine, as B3 monomer was reported for the first time. The chemical structure of the synthesized resin was characterized by Fourier transform infrared (FTIR) and nuclear magnetic resonance (1H NMR and 13C NMR) spectroscopic techniques. The degree of branching (DB) (as vouched by 1H NMR analysis) and initial degradation temperature were found to increase with the increment in B3 monomer content. Resins with 5 and 10wt% of B3 monomer showed shear thinning behavior while rheopectic nature of HBPEA with 15wt% of B3 content was observed. The evaluation of tensile strength, elongation at break, abrasion resistance, adhesion strength, scratch hardness, gloss, impact strength and chemical resistance complemented by microbial and lipolytic degradation forward the epoxy cured thermosets as advanced biodegradable surface coating materials.