Highly Efficient Orange and Warm White Phosphorescent OLEDs Based on a Host Material with a Carbazole–Fluorenyl Hybrid

A new carbazole–fluorenyl hybrid compound, 3,3′(2,7‐di(naphthaline‐2‐yl)‐9H‐fluorene‐9,9‐diyl)bis(9‐phenyl‐9H‐carbazole) (NFBC) was synthesized and characterized. The compound exhibits blue‐violet emission both in solution and in film, with peaks centered at 404 and 420 nm. In addition to the application as a blue emitter, NFBC is demonstrated to be a good host for phosphorescent dopants. By doping Ir(2‐phq)₃ in NFBC, a highly efficient orange organic light‐emitting diode (OLED) with a maximum efficiency of 32 cd A^?1 (26.5 Lm W^?1) was obtained. Unlike most phosphorescent OLEDs, the device prepared in our study shows little efficiency roll‐off at high brightness and maintains current efficiencies of 31.9 and 26.8 cd A^?1 at a luminance of 1000 and 10 000 cd m^?2, respectively. By using NFBC simultaneously as a blue fluorescence emitter and as a host for a phosphorescent dopant, a warm white OLED with a maximum efficiency of 22.9 Lm W^?1 (21.9 cd A^?1) was also obtained.     

Determination of Total Tannin of White and Red Rind Pomegranate (Punica Granatum L.) by Colorimetry Method Using Reagent 1, 10 Phenantroline

Determination of the total tannin of white and red rind pomegranate (Punica granatum L.) has been carried out by colorimetry method using reagent 1,10 phenantroline. This method is based on reduction of iron (III) into iron (II) by tannin at temperature 80⁰C for 20 min. Then the formed of iron (II) was reacted with 1,10 phenantroline to form orange red colour complex that could be measured by spectrophotometer visible at maximum absorption wavelength of 508 nm. The limit of detection (LOD) and the limit of quantitation (LOQ) obtained were 0.34 μg/mL and 1.14 μg/mL, respectively. This result was found to be linier with R value of 0.9984; accuracy as percent recovery was 84.69 ± 0.85% and coefficient of variant (KV) was 1.003% for white rind pomegranate while red rind pomegranate percent recovery was 84.38 ± 0,45% and coefficient of variant (KV) was 0.53%. The total tannin of white rind pomegranate was 18.28 ± 0.072%b/b and red rind pomegranate was 17.33 ± 0.081%b/b     

Potential Mitigation of Smoke Taint in Wines by Post-Harvest Ozone Treatment of Grapes

When bushfires occur near grape growing regions, vineyards can be exposed to smoke, and depending on the timing and duration of grapevine smoke exposure, fruit can become tainted. Smoke-derived volatile compounds, including volatile phenols, can impart unpleasant smoky, ashy characters to wines made from smoke-affected grapes, leading to substantial revenue losses where wines are perceivably tainted. This study investigated the potential for post-harvest ozone treatment of smoke-affected grapes to mitigate the intensity of smoke taint in wine. Merlot grapevines were exposed to smoke at ~7 days post-veraison and at harvest grapes were treated with 1 or 3 ppm of gaseous ozone (for 24 or 12 h, respectively), prior to winemaking. The concentrations of smoke taint marker compounds (i.e., free and glycosylated volatile phenols) were measured in grapes and wines to determine to what extent ozonation could mitigate the effects of grapevine exposure to smoke. The 24 h 1 ppm ozone treatment not only gave significantly lower volatile phenol and volatile phenol glycoside concentrations but also diminished the sensory perception of smoke taint in wine. Post-harvest smoke and ozone treatment of grapes suggests that ozone works more effectively when smoke-derived volatile phenols are in their free (aglycone) form, rather than glycosylated forms. Nevertheless, the collective results demonstrate the efficacy of post-harvest ozone treatment as a strategy for mitigation of smoke taint in wine.     

Effect of Botanical Extracts on the Growth and Nutritional Quality of Field-Grown White Head Cabbage (Brassica oleracea var. capitata)

Nutraceuticals and functional foods are gaining more attention amongst consumers interested in nutritious food. The consumption of foodstuffs with a high content of phytochemicals has been proven to provide various health benefits. The application of biostimulants is a potential strategy to fortify cultivated plants with beneficial bioactive compounds. Nevertheless, it has not yet been established whether the proposed higher plants (St. John’s wort, giant goldenrod, common dandelion, red clover, nettle, and valerian) are appropriate for the production of potential bio-products enhancing the nutritional value of white cabbage. Therefore, this research examines the impact of botanical extracts on the growth and nutritional quality of cabbage grown under field conditions. Two extraction methods were used for the production of water-based bio-products, namely: ultrasound-assisted extraction and mechanical homogenisation. Bio-products were applied as foliar sprays to evaluate their impact on total yield, dry weight, photosynthetic pigments, polyphenols, antioxidant activity, vitamin C, nitrates, micro- and macroelements, volatile compounds, fatty acids, sterols, and sugars. Botanical extracts showed different effects on the examined parameters. The best results in terms of physiological and biochemical properties of cabbage were obtained for extracts from common dandelion, valerian, nettle, and giant goldenrod. When enriched with nutrients, vegetables can constitute a valuable component of functional food.     

Evaluation of the Storage Conditions and Type of Cork Stopper on the Quality of Bottled White Wines

The effects of different storage conditions, light exposure, temperature and different commercially available cork stoppers on the phenolic, volatile and sensorial profile of Verdejo wines were studied. Two natural corks of different visual quality and a microgranulated cork stopper were investigated over one year at two different storage conditions. One simulating light exposure and temperature in retail outlets and the other simulating optimal cellar conditions (darkness and 12 °C). The wines stored under commercial conditions showed greater losses of total and free SO₂ and higher levels of brown-yellowish tones, related to the oxidation of flavan-3-ols. Although these wines underwent a decrease in the total content of stilbenes, a significant increase in trans-piceid was observed. In addition, these wines suffered important changes in their volatile and sensory profile. Volatile compounds with fruity and floral aromas decreased significantly, while volatile compounds related to aged-type characters, as linalool oxides, vitispirane, TDN or furan derivatives increased. Wines stored in darkness at 12 °C underwent minor changes and their sensory profiles were similar to wine before bottling. The high-quality natural corks and microgranulated corks better preserved the quality of the white wines from a sensory point of view. These results showed that temperature and light exposure conditions (diffuse white LEDs and 24 ± 2 °C) in retail outlets considerably decrease the quality of bottled white wines and, consequently, their shelf life, due to the premature development of aged-type characters.     

Melatonin in Wine and Beer: Beneficial Effects

Melatonin is a hormone secreted in the pineal gland with several functions, especially regulation of circadian sleep cycle and the biological processes related to it. This review evaluates the bioavailability of melatonin and resulting metabolites, the presence of melatonin in wine and beer and factors that influence it, and finally the different benefits related to treatment with melatonin. When administered orally, melatonin is mainly absorbed in the rectum and the ileum; it has a half-life of about 0.45–1 h and is extensively inactivated in the liver by phase 2 enzymes. Melatonin (MEL) concentration varies from picograms to ng/mL in fermented beverages such as wine and beer, depending on the fermentation process. These low quantities, within a dietary intake, are enough to reach significant plasma concentrations of melatonin, and are thus able to exert beneficial effects. Melatonin has demonstrated antioxidant, anticarcinogenic, immunomodulatory and neuroprotective actions. These benefits are related to its free radical scavenging properties as well and the direct interaction with melatonin receptors, which are involved in complex intracellular signaling pathways, including inhibition of angiogenesis and cell proliferation, among others. In the present review, the current evidence on the effects of melatonin on different pathophysiological conditions is also discussed.     

Development of a Wine Metabolomics Approach for the Authenticity Assessment of Selected Greek Red Wines

Wine metabolomics constitutes a powerful discipline towards wine authenticity assessment through the simultaneous exploration of multiple classes of compounds in the wine matrix. Over the last decades, wines from autochthonous Greek grape varieties have become increasingly popular among wine connoisseurs, attracting great interest for their authentication and chemical characterization. In this work, 46 red wine samples from Agiorgitiko and Xinomavro grape varieties were collected from wineries in two important winemaking regions of Greece during two consecutive vintages and analyzed using ultra-high performance liquid chromatography-quadrupole time-of-flight mass spectrometry (UHPLC-QToF-MS). A targeted metabolomics methodology was developed, including the determination and quantification of 28 phenolic compounds from different classes (hydroxycinnamic acids, hydroxybenzoic acids, stilbenes and flavonoids). Moreover, 86 compounds were detected and tentatively identified via a robust suspect screening workflow using an in-house database of 420 wine related compounds. Supervised chemometric techniques were employed to build an accurate and robust model to discriminate between two varieties.     

Transition-Metal-Mediated Functionalization of White Phosphorus

Recently there has been great interest in the reactivity of transition-metal (TM) centers towards white phosphorus (P₄). This has ultimately been motivated by a desire to find TM-mediated alternatives to the current industrial routes used to transform P₄ into myriad useful P-containing products, which are typically indirect, wasteful, and highly hazardous. Such a TM-mediated process can be divided into two steps: activation of P₄ to generate a polyphosphorus complex TM-P_n, and subsequent functionalization of this complex to release the desired phosphorus-containing product. The former step has by now become well established, allowing the isolation of many different TM-P_n products. In contrast, productive functionalization of these complexes has proven extremely challenging and has been achieved only in a relative handful of cases. In this review we provide a comprehensive summary of successful TM-P_n functionalization reactions, where TM-P_n must be accessible by reaction of a TM precursor with P₄. We hope that this will provide a useful resource for continuing efforts that are working towards this highly challenging goal of modern synthetic chemistry.     

用于宽谱带发射白色发光二极管的黄色荧光粉Sr8MgAl(PO4)7∶xEu2+的制备及发光性能

通过高温固相反应合成了一系列宽谱带发射黄色荧光粉Sr_8MgAl(PO_4)_7∶x Eu~(2+)(SMAP∶x Eu~(2+)),并对其物质结构、发光性能及其在白色发光二极管(WLED)领域的应用进行了探究。X射线衍射(XRD)测试结果表明,SMAP∶x Eu~(2+)系列荧光粉具有单斜结构和C2/m空间群,激活剂Eu~(2+)离子能够很好地进入SMAP基质中并占据Sr~(2+)离子的晶格位点。漫反射光谱分析显示SMAP基质属于宽带隙材料,带隙宽度为3.60 e V。此外,SMAP∶x Eu~(2+)具有较宽的激发范围(280～500 nm),对应于Eu~(2+)离子的4f~7→4f~65d~1跃迁;在380 nm近紫外光激发下,呈现出450～800 nm的多发光中心的非对称黄光发射,发射峰位于590 nm处。基于高斯多峰拟合结果,得到3个发光中心,分别位于528、600和680 nm。最后,将已制备的黄色荧光粉SMAP∶0.05Eu~(2+)与商业化蓝粉Ba Mg Al_(10)O_(17)∶Eu~(2+)混合涂覆到400 nm芯片上制得色温较好(3 344 K)、显色指数较高(90.1)的WLED。     

Conversion of E4 (E4=P4, As4, AsP3) by Ni(0) and Ni(I) Synthons – A Comparative Study

The reactivity of white phosphorus and yellow arsenic towards two different nickel nacnac complexes is investigated. The nickel complexes [(L¹Ni)₂tol] ( 1 , L¹=[{N(C₆H₃ⁱPr₂-2,6)C(Me)}₂CH]⁻) and [K₂][(L¹Ni)₂(μ,η^{1 : 1}-N₂)] ( 6 ) were reacted with P₄, As₄ and the interpnictogen compound AsP₃, respectively, yielding the homobimetallic complexes [(L¹Ni)₂(μ-η²,κ¹:η²,κ¹-E₄)] (E=P ( 2 a ), As ( 2 b ), AsP₃ ( 2 c )), [(L¹Ni)₂(μ,η^{3 : 3}-E₃)] (E=P ( 3 a ), As ( 3 b )) and [K@18-c-6(thf)₂][L¹Ni(η^{1 : 1}-E₄)] (E=P ( 7 a ), As ( 7 b )), respectively. Heating of 2 a , 2 b or 2 c also leads to the formation of 3 a or 3 b . Furthermore, the reactivity of these compounds towards reduction agents was investigated, leading to [K₂][(L¹Ni)₂(μ,η^{2 : 2}-P₄)] ( 4 ) and [K@18-c-6(thf)₃][(L¹Ni)₂(μ,η^{3 : 3}-E₃)] (E=P ( 5 a ), As ( 5 b )), respectively. Compound 4 shows an unusual planarization of the initial Ni₂P₄-prism. All products were comprehensively characterized by crystallographic and spectroscopic methods.