Assessment of the environmental radiation by in situ gamma ray spectrometry

Naturally occurring radioactive materials (NORM) under certain conditions can reach hazardous radiological levels contributing to an additional exposure dose to ionizing radiation. Most environmental concerns are associated with uranium mining and milling sites, but the same concerns should be addressed to natural near surface occurrences of uranium as well as man-made sources such as technologically enhanced naturally occurring radioactive materials (TENORM) resulting from phosphates industry, ceramic industry and energy production activities, in particular from coal-fired power plants which is one of the major sources of increased exposure to man from enhanced naturally occurring materials. This work describes the methodology developed to assess the environmental radiation by in situ gamma spectrometry in the vicinity of a Portuguese coal fired power plant. The current investigation is part of a research project that is undergoing in the vicinity of Sines Coal-Fired Power Plant (south of Portugal) until the end of 2013.

Assessment of nutritional and metabolic profiles of pea shoots: The new ready-to-eat baby-leaf vegetable

Pea-shoots are a new option as ready-to-eat baby-leaf vegetable. However, data about the nutritional composition and the shelf-life stability of these leaves, especially their phytonutrient composition is scarce. In this work, the macronutrient, micronutrient and phytonutrients profile of minimally processed pea shoots were evaluated at the beginning and at the end of a 10-day storage period. Several physicochemical characteristics (color, pH, total soluble solids, and total titratable acidity) were also monitored. Standard AOAC methods were applied in the nutritional value evaluation, while chromatographic methods with UV–vis and mass detection were used to analyze free forms of vitamins (HPLC-DAD-ESI-MS/MS), carotenoids (HPLC-DAD-APCI-MSn) and flavonoid compounds (HPLC-DAD-ESI-MSn). Atomic absorption spectrometry (HR-CS-AAS) was employed to characterize the mineral content of the leaves. As expected, pea leaves had a high water (91.5%) and low fat (0.3%) and carbohydrate (1.9%) contents, being a good source of dietary fiber (2.1%). Pea shoots showed a high content of vitamins C, E and A, potassium and phosphorous compared to other ready-to-eat green leafy vegetables. The carotenoid profile revealed a high content of β-carotene and lutein, typical from green leafy vegetables. The leaves had a mean flavonoid content of 329 mg/100 g of fresh product, mainly composed by glycosylated quercetin and kaempferol derivatives. Pea shoots kept their fresh appearance during the storage being color maintained throughout the shelf-life. The nutritional composition was in general stable during storage, showing some significant (p < 0.05) variation in certain water-soluble vitamins.