An environmentally friendly bioremediation system of olive oil mill wastewater (OMWW) is studied with respect to its physicochemical characteristics and degradation efficiency on major characteristic constituents. The method exploits the biochemical versatility of the dinitrogen fixing bacterium Azotobacter vinelandii (strain A) to grow in OMWW at the expense of its constituents and to transform it into an organic liquid fertilizer. The system eliminates the phytotoxic principles from OMWW and concomitantly enriches it with an agriculturally beneficial microbial consortium along with useful metabolites of the latter. The end product, branded "biofertilizer", is used as soil conditioner and liquid organic fertilizer. Growth of A. vinelandii in OMWW results in the decline of content of most of the compounds associated with phytotoxicity, and this is confirmed by the assessment of degradation yields. In parallel, during the process several other compounds noncommittally undergo degradation and biotransformation. More specifically, the biofertilization system is capable of achieving removal yields as high as 90 and 96% after 3 and 7 days of treatment, respectively. Statistical analysis of the results showed that between the periods of operation no significant difference occurs with respect to the degradation yield. Moreover, the degradation yield from 3 to 7 days of continuous operation of the system remains almost unaltered during 2 consecutive years.

Reaction of the amidate ligand N-{2-[(2-pyridylmethylene)amino]phenyl}pyridine-2-carboxamide (Hcapca) with [VOCl 2 (thf) 2 ] and MeONa in 1+1+1 molar ratio in MeCN affords the compound trans-[VOCl(capca)] 1, while reaction of 1 with NEt 4 NCS, MeCO 2 NHEt 3 and imidazole yields the complexes trans-[VO(NCS)(capca)] 2, trans-[VO(Me-CO 2 )(capca)] 3 and trans-[VO(im)(capca)]2 4 respectively; the X-ray crystal structure of 1 is reported; Cw EPR studies of compounds 1-3 reveal a novel phenomenon of the reduction of their A z components by ca. 10% compared to N 4 reference compounds.

The ability of white wine extracts and some phenolic acids to inhibit corn oil oxidation was evaluated by monitoring the absorbance at 234 nm and the p‐anisidine value. Wine extracts, each at 120 mg/L total phenolics, were tested in corn oil stripped of tocopherols kept at 50C. Two extracts rich in phenolic acids significantly inhibited oil oxidation, the most active being equivalent to butylated hydroxyanisol (BHA) at 200 mg/L. Moreover, four phenolic acids were tested in corn oil stripped of tocopherols kept at 50C and in edible corn oil kept at 110C. Gallic acid and caffeic acid, each at 80 mg/L, appeared to be stronger antioxidants than BHA at 200 mg/L. The present results indicate that some white wine phenolics, such as phenolic acids, may be strong antioxidants in corn oil. Moreover, the antioxidant activity of gallic acid and caffeic acid indicates their potential application in corn oil. PRACTICAL APPLICATIONS The antioxidant activity of white wine phenolic extracts toward corn oil oxidation and the characterization of active phenolic compounds may be useful in developing nutrient antioxidants for corn oil. Moreover, the antioxidant activity of gallic acid and caffeic acid indicates their potential application in corn oil.

The ability of some phenolic compounds to inhibit butter oxidation was evaluated. Peroxide values and thiobarbituric acid reactive substances were monitored during storage of butter at 50 7C and at 110 7C. Gallic acid, caffeic acid and catechin, each at 80 mg/L, inhibited butter oxidation at 50 7C to a degree equal to that of butylated hydroxyanisole (BHA) at 200 mg/L. Gallic acid, at 80 mg/L, was more effective than BHA, at 200 mg/L, in inhibiting butter oxidation at 110 7C. Present results indicate that some phenolics, and especially gallic acid, may be taken into account as antioxidants in butter.