Loading...
3 results
Search Results
Now showing 1 - 3 of 3
- LCA applied to nano scale zero valent iron synthesisPublication . Martins, Florinda; Machado, Susana; Albergaria, José Tomás; Delerue-Matos, CristinaPurpose Application of zero valent iron nanoparticles is an innovative technology for ground water treatment and soil remediation. There are several methods to synthesise nano scale zero valent iron (nZVI), namely through bottom-up methods which consists on chemical reactions using strong reducing agents. In this work, the environmental impacts and costs were determined for two methods, namely the traditional one that uses sodium borohydride and the green method that uses extracts obtained from natural products. Methods The consideration of environment and economic aspects in the earlier stages of the synthesis processes and in the development of new materials is of great importance since it can help to decide if alternative methods are promising and should be further developed aiming more sustainable processes. In this work, life cycle assessment (LCA) was used as an ecodesign strategy evaluating environmental performance of the two synthesis methods, identifying critical stages of the synthesis processes of nZVI. An economic evaluation and a sensitivity analysis considering a different scenario for electricity production were also performed. Results and discussion The results obtained in this study showed that the green synthesis method presents lower environmental impacts than the traditional one, roughly 50% lower in the first scenario. In the second scenario, environmental impact of green synthesis corresponds to 38% of the environmental impact of traditional synthesis. In the green method, the critical stage is the extraction process which is closely related to the electricity production. In the traditional method, the reactant use is the critical stage that is related to the production of sodium borohydride. The economic evaluation indicated that the traditional synthesis method is much more expensive than the green synthesis (roughly eight times higher). Conclusions From the results obtained, it is possible to conclude that the green synthesis method presents lower environmental impacts in both scenarios and lower costs than the traditional synthesis.
- Bioactive Lipids of Seaweeds from the Portuguese North Coast: Health Benefits versus Potential ContaminationPublication . Soares, Cristina; Sousa, Sara; Machado, Susana; Vieira, Elsa; Carvalho, Ana P.; Ramalhosa, Maria João; Morais, Simone; Correia, Manuela; Oliva-Teles, MT; Domingues, Valentina; Delerue-Matos, CristinaThe total lipid content and lipidic profile of seaweeds harvested in the North Coast and purchased in Portugal were determined in this paper. The amount of total lipids in the different species of seaweeds varied between 0.7 ± 0.1% (Chondrus crispus) and 3.8 ± 0.6% (Ulva spp.). Regarding the fatty acid content, polyunsaturated fatty acids (PUFA) ranged between 0–35%, with Ulva spp. presenting the highest amount; monounsaturated fatty acids (MUFA) varied between 19 and 67%; and saturated fatty acids (SFA) were predominant in C. crispus (45–78%) and Gracilaria spp. (36–79%). Concerning the nutritional indices, the atherogenicity index (AI) was between 0.4–3.2, the thrombogenicity index (TI) ranged from 0.04 to 1.95, except for Gracilaria spp., which had a TI of 7.6, and the hypocholesterolemic/hypercholesterolemic ratio (HH) values ranged between 0.88–4.21, except for Gracilaria spp., which exhibited values between 0.22–9.26. The n6/n3 ratio was below 1 for most of the species evaluated, except for Ascophyllum nodosum, which presented a higher value, although below 2. Considering the PUFA/SFA ratio, seaweeds presented values between 0.11–1.02. The polycyclic aromatic hydrocarbons (PAHs) and aliphatic hydrocarbons (AHCs) contamination of seaweeds under study was also quantified, the values found being much lower than the maximum levels recommended for foodstuff.
- Seaweeds from the Portuguese coast as a source of proteinaceous material: Total and free amino acid composition profilePublication . Vieira, Elsa Ferreira; Soares, Cristina; Machado, Susana; Correia, Manuela; Ramalhosa, Maria João; Oliva-Teles, MT; Carvalho, Ana; Domingues, Valentina; Antunes, Filipa; Oliveira, Teresa Azevedo Cardoso; Morais, Simone; Delerue-Matos, CristinaThe total protein content and the (total and free) amino acid composition of nine edible species of red, brown and green seaweeds collected in the Portuguese North-Central coast were quantified to assess their potential contribution to the recommended dietary intake. Whenever possible, the protein and amino acid composition was compared with that of commercial European seaweeds. The protein content was the highest (P < 0.05) in red species (19.1-28.2 g/100 g dw), followed by the green seaweed Ulva spp. (20.5-23.3 g/100 g dw), with the lowest content found in brown seaweeds (6.90-19.5 g/100 g dw). Brown seaweeds presented the lowest mean contents of essential amino acids (EAAs) (41.0% protein) but significantly (P < 0.05) higher concentrations of non-essential amino acids (36.1% protein) and free amino acids (6.47-24.0% protein). Tryptophan, methionine and leucine were the limiting EAAs in all species. In contrast, lysine was found in high concentrations, especially in red (2.71-3.85% protein) and green (2.84-4.24% protein) seaweeds.