Institutional Repository
Technical University of Crete
Technical University of Crete
EN
|
EL
| URI | http://purl.tuc.gr/dl/dias/6B68CE65-E91A-4E98-A5E6-0A0E641135A0 | - |
| Identifier | https://doi.org/10.1016/j.envint.2004.10.004 | - |
| Language | en | - |
| Extent | 7 pages | en |
| Title | Sonochemical reduction of the antioxidant activity of olive mill wastewater. | en |
| Creator | Elefteria Psillakis | en |
| Creator | Panagiotis Kefalasa | en |
| Creator | Dora Atanassova | en |
| Creator | Dionissios Mantzavinos | en |
| Creator | Christos Petrakis | en |
| Creator | Nicolas Kalogerakis | en |
| Publisher | Pergamon | en |
| Content Summary | The use of ultrasonic irradiation to reduce the antioxidant activity of olive oil mill wastewaters (OMWs) originating from two-phase and three-phase decanters was examined. Sonication of diluted OMW samples was conducted at ultrasonic frequencies of 24 and 80 kHz, an applied power varying between 75 and 150 W, and liquid bulk temperatures varying between 25 and 60 8C. At the conditions in question, the reduction in antioxidant activity was found to increase with decreasing temperature and increasing power and frequency. Addition of NaCl in the samples also appeared to enhance reduction. Antioxidant activity of OMW samples was assessed using the recently developed Co(II)/ ethylenediaminetetraacetic acid (EDTA)-induced luminol chemiluminescence analytical protocol, while the total phenolic load was measured according to the Folin–Ciocalteu method. | en |
| Type of Item | Peer-Reviewed Journal Publication | en |
| Type of Item | Δημοσίευση σε Περιοδικό με Κριτές | el |
| License | http://creativecommons.org/licenses/by/4.0/ | en |
| Date of Item | 2015-09-24 | - |
| Date of Publication | 2005 | - |
| Bibliographic Citation | D.Atanassova , P. Kefalas , C. Petrakis , D. Mantzavinos , N. Kalogerakis , E.Psillakis , "Sonochemical reduction of the antioxidant activity of olive mill wastewater ", Environ. Internati.,vol. 31,no.2,pp. 281– 287,2005.doi:10.1016/j.envint.2004.10.004 | en |
Copyright © DIAS 2013
