Polycyclic aromatic hydrocarbons in surface water of rivers in Sergipe State, Brazil: A comprehensive analysis of sources, spatial and temporal variation, and ecotoxicological risk.

This study conducted in Sergipe State, Brazil, aimed to investigate the presence of polycyclic aromatic hydrocarbons (PAHs) in the surface water of five rivers, determining their sources, spatial and temporal variations, and ecotoxicological risks. Correlation and principal component analyses were utilized to identify the relationship between PAH concentrations and water sample properties. Results indicated higher PAH concentrations during the rainy season, attributed to increased run-off and sediment resuspension. The composition of PAHs suggested a main petroleum source with organic material combustion in minor scale. Ecological risk assessment revealed potential risks to the ecosystem, emphasizing the need for continuous monitoring of PAHs pollution. This study highlights the importance of understanding and mitigating PAHs contamination in rivers to protect aquatic ecosystems.

Mild and Rapid Light-Driven Suzuki-Miyaura Reactions Catalyzed by AuPd Nanoparticles in Water at Room Temperature.

Organic reactions carried out in water under mild conditions are state-of-the-art in terms of environmentally benign chemical processes. In this direction, plasmonic catalysis can aid in accomplishing such tasks. In the present work, cyclodextrin-mediated AuPd bimetallic nanoparticles (NPs) were applied in room-temperature aqueous Suzuki-Miyaura reactions aiming at preparing biaryl products based on fluorene, isatin, benzimidazole and resorcinol, with yields of 77 % up to 95 %. AuPd NPs were revealed to be a physical mixture of Au and Pd particles circa 20 and 2 nm, respectively, through X-ray diffraction, dynamic light scattering, UV-Vis spectroscopy and transmission electron microscopy analyses.

Molecular Modeling and Physicochemical Properties of Supramolecular Complexes of Limonene with α- and ß-Cyclodextrins.

This study evaluated three different methods for the formation of an inclusion complex between alpha- and beta-cyclodextrin (α- and ß-CD) and limonene (LIM) with the goal of improving the physicochemical properties of limonene. The study samples were prepared through physical mixing (PM), paste complexation (PC), and slurry complexation (SC) methods in the molar ratio of 1:1 (cyclodextrin:limonene). The complexes prepared were evaluated with thermogravimetry/derivate thermogravimetry, infrared spectroscopy, X-ray diffraction, complexation efficiency through gas chromatography/mass spectrometry analyses, molecular modeling, and nuclear magnetic resonance. The results showed that the physical mixing procedure did not produce complexation, but the paste and slurry methods produced inclusion complexes, which demonstrated interactions outside of the cavity of the CDs. However, the paste obtained with ß-cyclodextrin did not demonstrate complexation in the gas chromatographic technique because, after extraction, most of the limonene was either surface-adsorbed by ß-cyclodextrin or volatilized during the procedure. We conclude that paste complexation and slurry complexation are effective and economic methods to improve the physicochemical character of limonene and could have important applications in pharmacological activities in terms of an increase in solubility.

Determination of in vitro usnic acid delivery into porcine skin using a HPLC method.

Usnic acid, a lichen metabolite, has been proposed as a potential topical treatment for microbial skin lesions, burn wounds as well as a sunscreen. An isocratic HPLC method was validated according to FDA's Guidance for Industry: Bioanalytical Method Validation to determine skin penetration and permeation of usnic acid. The penetration and permeation of usnic acid was evaluated using Franz cells and porcine skin. The method was valid according to selectivity, linearity, precision, accuracy and stability. Usnic acid was quantified in the skin surface (6.13 µg cm(2)), stratum corneum (34.4 µg cm(2)), viable epidermis (5.6 µg cm(2)), dermis (28.2 µg cm(2)) and receptor compartment (3.2 µg cm(2)). These results help us to understand the penetration profile of usnic acid and plan topical therapeutic approaches as well as new topical delivery systems to modulate this penetration profile.

Physico-chemical quality changes in mangaba (hancornia speciosa gomes) fruit stored at different temperatures

The physical-chemical quality changes in mangaba fruit were studied. The fruit which attained full development at half-ripe stage were harvested and initially stored at 6, 8, 10 and 12±1ºC for four days. After this period, the fruit were transferred to an acclimatized room (24±2ºC) and maintained for five days. For control purposes, recently harvested fruit were stored directly in an acclimatized room (24±2ºC) for six days. After the transfer and storage at 24ºC, fruit were analyzed daily for their vitamin-C, soluble solids (ºBrix), titratable acidity, pH and firmness contents. In fruit directly stored at 24ºC, there was a sharp fall in vitamin C and acid contents. The fruit firmness decrease, after four days of storage, and they turned totally ripe. The fruit which were initially maintained at 6 or 8ºC did not show any significative difference in physical-chemical quality during the storage.

O presente trabalho teve como objetivo estudar as mudanças físico-químicas e qualidade da mangaba. Frutos totalmente desenvolvidos, no estádio verde-maduro, foram colhidos e armazenados inicialmente em 6, 8, 10 e 2±1ºC em câmaras frias por 4 dias. Após este período, os frutos foram transferidos a câmaras climatizadas (24±2ºC) e mantidos por 5 dias. Para o controle, os frutos recém-colhidos foram armazenados diretamente em sala climatizada (24±2ºC) por 6 dias. Após o período de refrigeração, os mesmos foram transferidos para armazenamento a 24ºC, diariamente foram analisados os teores de vitamina-C, sólidos solúveis (ºBrix), acidez titulável, pH e firmeza. Frutos armazenados diretamente a 24ºC, houve uma queda significativa nos teores de vitamina C e ácidos. A firmeza dos frutos diminuiu, após 4 dias de armazenamento, após esse período apresentaram totalmente maduros. Frutos que foram mantidos inicialmente em 6 ou 8ºC não mostraram nenhuma diferença significativa na qualidade física química durante o armazenamento.