**4. Conclusions**

The MF process recovered 78-79% of total polyphenols in the whole and clarified juices. Although the antioxidant activity and total polyphenols have been preserved in acid lime juices of both crops, after the MF process, the use of raw materials initially richer in total polyphenols than acid lime is recommended in order to assure a higher content of these compounds in the clarified juice. Studies are being conducted by this research group aiming to compare the different methods for determination of antioxidant activity in whole and clarified juices, since to this moment no official standard method is available.

## **5. Acknowledgments**

We wish to thank the Fundação Carlos Chagas de Amparo à Pesquisa do Estado do Rio de Janeiro/FAPERJ for financial support to the project and the granting of scientific initiation scholarships during its development. The authors are also grateful to CNPq for financial support and the Instituto Nacional de Ciência e Tecnologia para a Inovação Farmacêutica (INCT\_if) for support.

#### **6. References**

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The MF process recovered 78-79% of total polyphenols in the whole and clarified juices. Although the antioxidant activity and total polyphenols have been preserved in acid lime juices of both crops, after the MF process, the use of raw materials initially richer in total polyphenols than acid lime is recommended in order to assure a higher content of these compounds in the clarified juice. Studies are being conducted by this research group aiming to compare the different methods for determination of antioxidant activity in whole and

We wish to thank the Fundação Carlos Chagas de Amparo à Pesquisa do Estado do Rio de Janeiro/FAPERJ for financial support to the project and the granting of scientific initiation scholarships during its development. The authors are also grateful to CNPq for financial support and the Instituto Nacional de Ciência e Tecnologia para a Inovação Farmacêutica

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Determination of phenolic content and antioxidant activity evaluation of *Acacia podalyriifolia* A. Cunn. Ex G. Don., Leguminosae-mimosoideae. *Brazilian Journal of* 

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Fig. 5. Calibration curve of gallic acid.

**4. Conclusions** 

**5. Acknowledgments** 

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**17** 

307

*Finland* 

**Advanced Oxidation Processes in Food** 

Anne Heponiemi1 and Ulla Lassi1,2

*1Department of Chemistry, University of Oulu, Oulu 2Kokkola University Consortium Chydenius, Kokkola* 

 **Industry Wastewater Treatment – A Review** 

The food industry uses large amounts of water for many different purposes including cooling and cleaning, as a raw material, as sanitary water for food processing, for transportation, cooking and dissolving, as auxiliary water etc. In principle, the water used in the food industry may be used as process and cooling water or boiler feed water (EC, 2006). In 2008, for example, the total industrial water consumption in Finland was 7600 million m3 of which 34.5 million m3 was used by the food processing industry (Finnish Food and Drink

As a consequence of diverse consumption, the amount and composition of food industry wastewaters varies considerably. Characteristics of the effluent consist of large amounts of suspended solids, nitrogen in several chemical forms, fats and oils, phosphorus, chlorides and organic matter (Finnish Food and Drink Industries` Federation, 2005). Generally, the BOD (biochemical oxygen demand) and COD (chemical oxygen demand) of food industry wastewater is 10 or even 100 times higher than those of domestic wastewater (EC, 2006). Unpleasant odours are also a typical problem in food industry wastewaters. These odours are usually the result of gases (hydrogen sulphide, indole) produced by the anaerobic

Considering the legislation of wastewater purification, total suspended solids (TSS), organic matter, total nitrogen (Ntot) and phosphorus (Ptot) must be removed from both municipal and industrial wastewaters before being released into the watercourse (Metcalf & Eddy, 2003). In 2008 in Finland, the amount of food processing industry wastewater was 4.1 million m3 and the total amount of industrial wastewaters was 1130 million m3 (Table 1) (Finnish

In 2008, the amount of total suspended solids was 83 tonnes, Ptot 4 tonnes, Ntot 87 tonnes whilst the proportion of food industry wastewater of the total industry wastewaters was around 0.4 %. However, the volume of organic matter in food industry wastewater was notable: 0.024 kg m-3 when for example, compared to BOD7 in the pulp and paper industry

**1. Introduction** 

Industries` Federation, 2010).

Environment Institute, 2009).

decomposition of organic matter (Metcalf & Eddy, 2003).

**2. Characteristics of food industry wastewaters** 

(0.015 kg m-3) (Finnish Environment Institute, 2009).

