RESUMO
The influence of erbium ion concentration on the optical properties of BaF2:ErF3 crystals was investigated. Four ErF3 concentration (0.05, 0.08, 0.15 and 0.5 mol% ErF3)-doped BaF2 crystals were obtained using the Bridgman technique. Room temperature optical absorption in the 250-850 nm spectral range was measured, and the photoluminescence (PL) and decay times were also investigated. The Judd-Ofelt (JO) approximation was used, taking into account four absorption peaks (at 377, 519, 653 and 802 nm). The JO intensity parameters, Ωt (t = 2, 4, 6), were calculated. The influence of the ErF3 concentration on the JO parameters, branching ratio, radiative transition probability and radiative lifetime were studied. The obtained results were compared with measured values and with those reported in the literature. Under excitation at 380 nm, the well-known green (539 nm) and red (668 nm) emissions were obtained. The calculated and experimental radiative lifetimes were in millisecond range for green and red emissions. The intensity of the PL spectra varied with the Er3+ ion concentration. The emission intensity increased linearly or exponentially, depending on the ErF3 concentration. Under excitation at 290 nm, separate to the green and red emissions, a new UV emission band (at 321 nm) was obtained. Other research has not reported the UV emission or the influence of ErF3 concentration on emission behavior.
RESUMO
The coffee oil has a promising potential to be used in food industry, but an efficient use, especially in products that required high-temperature heating, depends on its chemical composition and the changes induced by processing. Since there is little information on this topic, the aim of our study was to investigate the crude green and roasted coffee oil (GCO, RCO) and heated (HGCO, HRCO) for 1 h at 200°C, by Fourier Transform Infrared (FTIR) spectroscopy and in terms of antioxidant and antimicrobial properties. The results of FTIR spectroscopy revealed that no statistically significant differences (one-way ANOVA, p>0.05) in the oxidative status of GCO and RCO were found. The coffee oils heating induced significant spectral changes in the regions 3100-3600 cm(-1), 2800-3050 cm(-1) and 1680-1780 cm(-1) proved by the differences in the absorbance ratios A 3009 cm(-1)/A 2922 cm(-1), A 3009 cm(-1)/A 2853 cm(-1), A 3009 cm(-1)/A 1744 cm(-1), A 1744 cm(-1)/A 2922 cm(-1). These alterations were related to the reduction of the unsaturation degree due to primary and secondary oxidation processes of the lipid fraction. The radical scavenging ability of oils investigated by 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay revealed that the IC50 value of GCO was significantly lower than of RCO (p<0.05). The IC50 values of crude coffee oils were lower than those of heated samples. The antioxidant activity of oils was attributed to both antioxidant compounds with free-radical scavenging capacity and to lipids oxidation products generated by heating. In the first 6 h of incubation, the inhibitory activity of crude oils against E. coli and E. faecalis was not significantly different to the control (p>0.05). Also, HGCO and HRCO showed significantly different inhibitory potential related to the control (p<0.05). The heating induced statistically significant decreases in the effectiveness of coffee oils against the tested bacteria. GCO proved to be the most effective among investigated coffee oils against the tested bacteria.