High-rate GPS positioning for tracing anthropogenic seismic activity: The 29 January 2019 mining tremor in Legnica- Głogów Copper District, Poland
Iwona Kudłacik, Jan Kapłon, Grzegorz Lizurek, Mattia Crespi, Grzegorz Kurpiński
Measurement
High-rate GNSS observations are usually studied in relation to earthquake analysis and structural monitoring. Most of the previous research on short-term dynamic deformations has been limited to natural earthquakes with magnitudes exceeding 5 and amplitudes equal to several dozen centimetres. High-frequency position monitoring via GNSS stations is particularly important in mining areas due to the need to monitor mining damages. On 29 January 2019 (12:53:44 UTC), an M3.7 event occurred in the area of Legnica-Głogów Copper District. This study presents GPS-derived displacement analysis in relation to seismological data. Station position time series were determined by double differencing and Precise Point Positioning. The peak ground displacement was 2–14 mm. The correlation coefficients between GPS and seismological displacement time series reached 0.92. A statistical evaluation of GPS displacement time series was carried out to detect an event using only GPS observations.
10.1016/j.measurement.2020.108396
Effect of different pre-treatment maceration techniques on the content of phenolic compounds and color of Dornfelder wines elaborated in cold climate
Aneta Wojdyło, Justyna Samoticha, Joanna Chmielewska
Food Chemistry
This study present the effects of different pre-treatment maceration techniques (microwave, thermo-maceration, and enzymatic treatment) on the content of phenolic compounds (by UPLC–PDA) and their redox potential by cyclic voltammetry (CV), antioxidant capacity (ABTS radical cation decolorization assay and FRAP as Ferric Reducing Ability of Plasma), and other basic chemical properties of red wine made from cv. Dornfelder. The pre- treatment maceration technique significantly (p < 0.05) affected the content of total phenolics in Dornfelder must (freshly crushed grapes), with particularly high amounts in the must pre-treated by microwaves (4344.0 mg/100 mL), and the lowest in the must pre-treatment by thermo-maceration (2979.8 mg/100 mL). A positive correlation was found between the content of total phenolics and antioxidant activity (R = 0.69 and 0.52 by ABTS and FRAP assay, respectively) and individual groups of polyphenols (for ABTS assay with an-thocyanins, flavonols, flavan-3-ols, respectively R = 0.60, 0.64 and 0.66, while for FRAP method only for anthocyanins R = 0.79). The highest antioxidant activity was also determined for the variant with microwave pre-treatment (must 3.31 mM and 3.05 mM Trolox/100 mL for ABTS and FRAP assay, respectively). Following the fermentation and maturation, the amount of polyphenols decreased. No thermal pre-treatment maceration methods gave lighter or redder must. After winemaking process all the samples were characterized by less red and more yellow shade
10.1016/j.foodchem.2020.127888
Biological activity, phytochemical parameters, and potential bioaccessibility of wheat bread enriched with powder and microcapsules made from Saskatoon berry
Sabina Lachowicz, Michał Świeca, Ewa Pejcz
Food Chemistry
The aim of the present study was to determine the impact of Saskatoon powder addition on phytochemicalparameters, biological activity, and nutritional value of wheat bread. Supplementation increased phenolicscontent up to 72% in the bread with 6% powder content. This increase was reflected in the improved anti-oxidative properties of breads, especially after their supplementation with the microencapsulated additives (anincrease by 93% in the bread enriched with 6% of powder covered with maltodextrin). Thein vitrodigestionreleased the antioxidative compounds, leading to higher bioaccessibility of the breads enriched with the mi-croencapsulated powders. The highest inhibition of activities of cyclooxygenase 1 and −2, as well as amylaseand glucosidase was recorded for the breads enriched with the additive microencapsulated with maltodextrinand inulin. Thus, Saskatoon berry powders, especially the microencapsulated ones, may be used as functionalcomponents in designing innovative bakery products.
10.1016/j.foodchem.2020.128026
