Distribution patterns of organic pollutants and microbial processes in marine sediments across a gradient of anthropogenic impact.

Marine sediments are part of the hydrological cycle and the ultimate storage compartment of land-derived organic matter, including pollutants. Since relevant microbially-driven processes occurring at benthic level may affect the quality of the overall aquatic system, the necessity for incorporating information about microbial communities functioning for ecosystem modelling is arising. The aim of this field study was to explore the links occurring between sediment contamination patterns by three selected class of organic pollutants (Polycyclic Aromatic Hydrocarbons, PAHs, Nonylphenols, NPs, Bisphenol A, BPA) and major microbial properties (Prokaryotic Biomass, PB; total living biomass, C-ATP; Prokaryotic C Production rate, PCP; Community Respiration rate, CR) across a gradient of anthropogenic pollution. Sediments were sampled from 34 sites selected along 700 km of the western coastline of the Adriatic Sea. Organic contamination was moderate (PAHs <830 ng g-1; NPs <350  ng g-1; BPA <38  ng g-1) and decreased southward. The amount of PAHs-associated carbon (C-PAHs) increased significantly with sediment organic carbon (OC), along with microbial functional rates. The negative relation between PCP/CR ratio and OC indicated the shift toward oxidative processes in response to organic pollution and potential toxicity, estimated as Toxic Equivalents (TEQs). Our outcomes showed that sediment organic contamination and benthic microbial processes can be intimately linked, with potential repercussions on CO2 emission rates and C-cycling within the detritus-based trophic web.

Coumarin and cinnamaldehyde in cinnamon marketed in Italy: a natural chemical hazard?

Some plants that are processed into foods often contain natural substances that may be hazardous to human health. One example is coumarin, which is known to cause liver and kidney damage in rats, mice and probably humans. The main source of coumarin in the diet is cinnamon. The name 'cinnamon' is correctly used to refer to Ceylon cinnamon, also known as 'true cinnamon'. However, other plant species are sometimes sold with the label of cinnamon. This is the case of Cinnamomun aromaticum (cassia). In recent years, due to its cheaper price, cassia is replacing true cinnamon in the European food market being largely used in the preparation of some kinds of sweets. Several European health agencies have recently warned against consuming high amounts of cassia due to its high content of coumarin. In this study, 34 samples of cinnamon and 50 samples of cinnamon-containing foodstuffs were collected from the Italian market. Quantitative determinations of coumarin and cinnamaldehyde were performed by high-performance liquid chromatography (HPLC) with diode array detector (DAD). The analytical method was in-house validated assessing recovery, repeatability, linearity, limit of detection (LOD) and limit of quantitation (LOQ). The results showed that about 51% of cinnamon samples consisted of cassia, 10% were probably a blend of cassia and Ceylon cinnamon, whereas only 39% were actually Ceylon cinnamon. As far as cinnamon-containing foods are concerned, the samples often exceeded the maximum level fixed in the European Flavourings Directive of 2 mg kg(-1).