RESUMEN
The discoloration of methylene blue in aqueous solution was studied under illumination by a fluorescent lamp, LEDs of red, green, and blue light, and a UV-A black light bulb. Overall results showed that methylene blue was discolored with and without the presence of any photoactive semiconductor. Outcomes depended on the combination substrate-light source employed. Photosensitization was assumed as the discoloration mechanism followed upon visible light irradiation. Fluorescence spectroscopy and high-performance liquid chromatography were used to investigate the possible intermediates formed in the irradiated solutions. The detailed nature of formed species was not stablished, but it was proved that the dye molecule photo-bleached and partially defragmented in several intermediates including leuco dyes, demethylated phenothiazine dyes, and probably humic substances. Since the fluorescence intermediates found were similar for most of the irradiated solutions, it was assumed that comparable reactive species were responsible for the discoloration of the molecule in solution. Results proved the misconception of discoloration experiments found in the literature when employing visible light near the absorption region of the dye.
RESUMEN
Two different extraction processes, Soxhlet and ultrasound, were used to obtain the oil extracts of Western Schley, Wichita, and Native pecan nuts cultured in Chihuahua, Mexico. The aspects evaluated in this study were the extraction yield of the processes and fatty acids' profile of the resulting extracts. Gas chromatography coupled with mass spectrometry (GC-MS) was used to identify and determine the composition percentage of fatty acids present in pecan nuts oils extracted. The results obtained show that higher oil extraction yields were obtained by Soxhlet method with hexane (69.90%) in Wichita varieties. Wichita, Western Schley, and Native pecan nuts from Chihuahua are rich in PUFA (polyunsaturated fatty acids) and MUFA (monounsaturated fatty acids) and have low levels of SFA (saturated fatty acids). The predominant fatty acid present in all pecan nuts oils was linoleic acid followed by oleic acid. Myristic acid, palmitic acid, and linolenic acid were also identified in representative quantities. The results from this study suggest that there are statistically significant differences in the chemical composition of the pecan nuts oils extracted from the varieties cultured in Chihuahua, Mexico, and those cultivated in other regions of the world.