The thermal characteristics and kinetics of coal, biomass (pine sawdust) and their blends were evaluated under combustion conditions using a non-isothermal thermogravimetric method (TGA). Biomass was blended with coal in the range of 5-80 wt.% to evaluate their co-combustion behaviour. No significant interactions were detected between the coal and biomass, since no deviations from their expected behaviour were observed in these experiments. Biomass combustion takes place in two steps: between 200 and 360 degrees C the volatiles are released and burned, and at 360-490 degrees C char combustion takes place. In contrast, coal is characterized by only one combustion stage at 315-615 degrees C. The coal/biomass blends presented three combustion steps, corresponding to the sum of the biomass and coal individual stages. Several solid-state mechanisms were tested by the Coats-Redfern method in order to find out the mechanisms responsible for the oxidation of the samples. The kinetic parameters were determined assuming single separate reactions for each stage of thermal conversion. The combustion process of coal consists of one reaction, whereas, in the case of the biomass and coal/biomass blends, this process consists of two or three independent reactions, respectively. The results showed that the chemical first order reaction is the most effective mechanism for the first step of biomass oxidation and for coal combustion. However, diffusion mechanisms were found to be responsible for the second step of biomass combustion.

Hand-squeezed navel orange juice contains 839 mg/L phenolics, including flavanones, flavones, and hydroxycinnamic acid derivatives. The flavanones are the main phenolics in the soluble fraction (648.6 mg/L) and are also present in the cloud fraction (104.8 mg/L). During refrigerated storage of fresh juice (4 degrees C), 50% of the soluble flavanones precipitate and integrate into the cloud fraction. Commercial orange juices contain only 81-200 mg/L soluble flavanones (15-33%) and the content in the cloud is higher (206-644 mg/L) (62-85%), showing that during industrial processing and storage the soluble flavanones precipitate and are included in the cloud. An in vitro simulation of orange juice digestion shows that a serving of fresh orange juice (240 mL) provides 9.7 mg of soluble hesperidin (4'-methoxy-3',5,7-trihydroxyflavanone-7-rutinoside) and 4.7 mg of the C-glycosylflavone vicenin 2 (apigenin, 6,8-di-C-glucoside) for freshly squeezed orange juice, whereas pasteurized commercial juices provide 3.7 mg of soluble hesperidin and a higher amount of vicenin 2 (6.3 mg). This means that although orange juice is a very rich source of flavanones, only a limited quantity is soluble, and this might affect availability for absorption (11-36% of the soluble flavanones, depending on the juice). The flavanones precipitated in the cloud are not available for absorption and are partly transformed to the corresponding chalcones during the pancreatin-bile digestion.

Minimally processed products are more perishable than unprocessed raw materials and readily deteriorate in quality, especially in color and texture. The effects of minimal processing on phenolic metabolites have been studied on red lettuce. Three different tissues of cv. Lollo Rosso were separated as white, green, and red and stored at 5°C for 7-14 days. The phenolic acids caffeoyltartaric, chlorogenic, dicaffeoyltartaric, and dicaffeoylquinic, the flavonoids quercetin 3-glucuronide, quercetin 3-glucoside, quercetin 3-(6-malonylglucoside), and the new compound quercetin 3-(6-malonylglucoside) 7-glucoside, and the anthocyanin cyanidin 3-malonylglucoside were isolated and identified in lettuce extracts. Phenolic compound content was evaluated immediately after cutting and after storage of the minimally processed products at 5°C. In midrib, wounding induced an increase in phenylpropanoids during storage, particularly phenolic acids and anthocyanins. On the contrary, wounding did not induce significant changes in the caffeic acid derivatives and flavonoids in green and red tissues. The anthocyanin content decreased in both green and red tissues during storage.

A comparative study of antioxidant compounds, flavonoids and vitamin C, and also antioxidant activity was carried out in four species of Brassicaceae vegetables used for salads: watercress ( Nasturtium officinale R. Br.), mizuna [ Brassica rapa L. subsp. nipposinica (L.H. Bailey) Haneltand], wild rocket [ Diplotaxis tenuifolia (L.) DC.], and salad rocket [ Eruca vesicaria (L.) Cav.]. The characterization of individual phenolic compounds by HPLC-DAD-MS/MS-ESI in watercress and mizuna completes the polyphenol study previously reported for wild rocket and salad rocket. The qualitative study of flavonoids in watercress leaves showed a characteristic glycosylation pattern with rhamnose at the 7 position. Isorhamnetin 3,7-di- O-glucoside was identified in mizuna leaves and may be considered a chemotaxonomical marker in some B. rapa subspecies. Brassicaceae species showed differences in the quantitative study of flavonoids, and the highest content was detected in watercress leaves. Watercress and wild rocket leaves had the highest content of vitamin C. The antioxidant activity evaluated by different methods (ABTS, DPPH, and FRAP assays) showed a high correlation level with the content of polyphenols and vitamin C. In conclusion, the Brassicaceae leaves studied, watercress, mizuna, wild rocket, and salad rocket, presented a large variability in the composition and content of antioxidant compounds. These baby leaf species are good dietary sources of antioxidants with an important variability of bioactive compounds.

Phenolic compounds, vitamin C (L-ascorbic acid and L-dehydroascorbic acid), and antioxidant capacity were evaluated in orange juices manufactured by different techniques. Five processes at industrial scale (squeezing, mild pasteurization, standard pasteurization, concentration, and freezing) used in commercial orange juice manufacturing were studied. In addition, domestic squeezing (a hand processing technique) was compared with commercial squeezing (an industrial FMC single-strength extraction) to evaluate their influences on health components of orange juice. Whole orange juice was divided into soluble and cloud fractions after centrifugation. Total and individual phenolics were analyzed in both fractions by HPLC. Commercial squeezing extracted 22% more phenolics than hand squeezing. The freezing process caused a dramatic decrease in phenolics, whereas the concentration process caused a mild precipitation of these compounds to the juice cloud. In pulp, pasteurization led to degradation of several phenolic compounds, that is, caffeic acid derivatives, vicenin 2 (apigenin 6,8-di-C-glucoside), and narirutin (5,7,4'-trihydroxyflavanone-7-rutinoside) with losses of 34.5, 30.7, and 28%, respectively. Regarding vitamin C, orange juice produced by commercial squeezing contained 25% more of this compound than domestic squeezing. Mild and standard pasteurization slightly increased the total vitamin C content as the contribution from the orange solids parts, whereas concentration and freezing did not show significant changes. The content of L-ascorbic acid provided 77-96% of the total antioxidant capacity of orange juice. Mild pasteurization, standard pasteurization, concentration, and freezing did not affect the total antioxidant capacity of juice, but they did, however, in pulp, where it was reduced by 47%.