It has been demonstrated that wine and other products derived from the grape have a high antioxidant capability; as a possible consequence of this, they may have potential benefits for health. The byproducts of the winemaking process represent a source of antioxidant compounds that has been relatively unexploited to date, but that is now the subject of increasing industrial interest. This article describes an approach to the study of the antioxidant activity of grape marcs, stalks, and dregs of both white and red varieties. This activity is compared with the measurements of their content of total polyphenols and of individual polyphenolic compounds, identified and quantified by HPLC. From the results we have been able to establish a positive correlation between the antioxidant activity and the total polyphenolic content of samples, but not with specific compounds.

Gray (1970, 1981, 1987) proposed a behavioral motivation theory (Reinforcement Sensitivity Theory, RST), which describes the Behavioral Activation/Approach System (BAS) and the Behavioral Inhibition System (BIS). Some studies relate higher activation of BAS to positive affect, whereas BIS activation is linked to negative affect, particularly to high levels of anxiety and depression. Research data suggests that greater Trait Emotional Intelligence (TEI) influences optimal development of well-being and psychological adjustment, such as positive affective states. However, a recent study relates the motivational BIS/BAS systems with TEI, showing that high TEI is characterized by sensitivity to reward (BAS), and low TEI due to activation of the BIS system. The aim of this study was to explore how TEI may mediate the relationship between BIS/BAS sensitivity and positive and negative affect. Four-hundred and sixty-seven undergraduate students (385 females) were evaluated. TEI was evaluated with the Trait Meta-Mood Scale (TMMS). Affective states were measured with the Positive (PA) and Negative Affect (NA) Schedule, and BIS/BAS sensitivity was measured with The Sensitivity to Punishment (SP) and Sensitivity to Reward (SR) Questionnaire. The results reveal the influence of the two motivational systems on affective states, and show how this relationship is modified by and better explained through TEI. That is, a stronger approach to appetitive stimuli produces more positive affect, but a belief that one [does not] understand unpleasant emotions or that one analyzes them, or thinks that one cannot regulate or control emotions will reduce that positive state. Greater activation of inhibitory behaviors will produce greater negative affect, and this will increase when one perceives that one attends excessively to one's feelings or does not understand them or feels incapable of regulating them. Accordingly, although motivators could be a focus of interest for intervention, this study shows that the efficiency and profitability of these practical applications increases by adding TEI.

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Waxy and fatty materials were removed from rice bran by supercritical carbon dioxide at pressures up to 28 MPa and temperatures between 40 and 70°C. The yields of the supercritical extraction were only 16–60% of those obtained by Soxhlet extraction with hexane. The highest yield was reached at the highest pressure and temperature used (28 MPa and 70°C), indicating that supercritical extraction of this lipid‐bearing material could probably be improved at more severe extraction conditions. The supercritical extract obtained at operational conditions giving high yield was chromatographically characterized. Compared to the hexane extract, the supercritical extract was lighter in color and richer in wax content and long‐chain fatty acids C20−C34. Triacontanol was the most abundant alcohol in both extracts. Tocopherol contents were similar.

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