The azo dye Disperse Red 13 and its oxidation and reduction products showed mutagenic potential

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Electrochemical investigation of the dimeric oxo-bridged ruthenium complex in aqueous solution and its incorporation within a cation-exchange polymeric film on the electrode surface for electrocatalytic activity of hydrogen peroxide oxidation

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Electrochemical characterization of the paste carbon modified electrode with KSr2Ni0.75Nb4.25O15-delta solid in catalytic oxidation of the dipyrone

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Voltammetric Behavior of a Modified Electrode With Azide Copper Octa(3-Aminopropyl)Octasilsesquioxane Composite in the Oxidation of Ascorbic Acid

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Chemical composition and antioxidants potential of extracts of yellow melon seeds in Soybean oil

The aim of this work was to characterize the yellow melon seeds, hybrid variety, as for their proximate composition, and to evaluate the antioxidant potential of extracts of seed in soybean oil. The extract of melon seeds (EM), obtained by extraction using ethanol: water (95:5), was applied in soybean oil at three different concentrations (500; 750 and 1000 mg kg(-1)) and submitted to Shaal oven method at 60 degrees C for 20 days. Oil samples were evaluated for peroxic a value in periods of five days. The antioxidant activity of the extract was compared to the BHT (butyl-hydroxytoluene) activity. The melon seeds showed a high nutrition value, containing high percentages of lipids (25.2%), proteins (20.1%) and fiber (30.0%). All these treatments retarded lipid oxidation in soybean oil; however the natural extracts were less effective than BHT after 10 days in the oven. The antioxidant activities of different treatments tested in this study followed the order: BHT > EM 1000 mg kg(-1) = EM 750 mg kg(-1) > EM 500 mg kg(-1)> control.

Antioxidant potential of oregano (Oreganum vulgare L.), basil (Ocimum basilicum L.) and thyme (Thymus vulgaris L.): application of oleoresins in vegetable oil

Por razões econômicas e de proteção à saúde, pesquisas têm sido dirigidas para ampliar a estabilidade dos óleos vegetais. Existe uma tendência para a adição de antioxidantes naturais, em particular, um crescente interesse em ervas e especiarias. Desta forma, os objetivos deste trabalho foram avaliar o potencial antioxidante das oleorresinas de orégano, manjericão e tomilho e seu comportamento ao serem aplicadas ao óleo de soja em diferentes concentrações. Numa primeira etapa foi determinada a atividade antioxidante pelo sistema β-caroteno/ácido linoleico e a quantificação de compostos fenólicos totais. Posteriormente, foram adicionadas ao óleo de soja diferentes concentrações das oleorresinas (500 a 3000 mg.kg-1) e analisado seu potencial antioxidante por meio da estabilidade oxidativa utilizando o Rancimat. A concentração de 3000 mg.kg-1das oleorresinas de orégano e tomilho foi a que apresentou melhor estabilidade oxidativa ao óleo de soja, o que as tornam alternativa natural na conservação de óleos vegetais.

Antioxidant potential of oregano extract (Origanum vulgare L.)

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Utilization of electrochemical impedance spectroscopy for monitoring bornite (CU5FeS4) oxidation by Acidithiobacillus ferrooxidans

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Effects of Alloyed and Oxide Phases on Methanol Oxidation of Pt-Ru/C Nanocatalysts of the Same Particle Size

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Alloys and oxides on carbon-supported Pt-Sn electrocatalysts for ethanol oxidation

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

The Oxidation of Hydroxylamine on Gold Electrodes in Mildly Acidic Aqueous Electrolytes: Electrochemical and In Situ Differential Reflectance Studies

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Toxicity assessment and degradation of disperse azo dyes by photoelectrocatalytic oxidation on Ti/TiO2 nanotubular array electrodes

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Inactivation and disposal of by-products from Mycobacterium smegmatis by photoelectrocatalytic oxidation using Ti/TiO2-Ag nanotube electrodes

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Comparison of oxidation efficiency of disperse dyes by chemical and photoelectrocatalytic chlorination and removal of mutagenic activity

Degradation of Disperse Orange 1, Disperse Red 1 and Disperse Red 13 dyes has been performed using electrochemical oxidation on Pt electrode, chemical chlorination and photoelectrochemical oxidation on Ti/TiO(2) thin film electrodes in NaCl or Na(2)SO(4) medium. 100% discoloration was obtained for all tested methods after 1 h of treatment. Faster color removal was obtained by photoelectrocatalytic oxidation in 0.1 mol L(-1) NaCl pH 4.0 under UV light and an applied potential of +1.0V (vs SCE reference electrode), which indicates also values around 60% of TOC removal. The conventional chlorination method and electrochemical oxidation on Pt electrode resulted in negligible reduction of TOC removal. All dyes showed positive mutagenic activity in the Salmonella/microsome assay with the strain TA98 in the absence and presence of S9 (exogenous metabolic activation). Nevertheless, there is complete reduction of the mutagenic activity after 1 h of photoelectrocatalytic oxidation, suggesting that this process would be good option to remove disperse azo dyes from aqueous media. (C) 2008 Elsevier Ltd. All rights reserved.

Nanoporous of W/WO3 Thin Film Electrode Grown by Electrochemical Anodization Applied in the Photoelectrocatalytic Oxidation of the Basic Red 51 used in Hair Dye

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)