Natural radionuclides in thermal mineral springs in Edipsos Greece.

Natural thermal and mineral therapeutic springs exist all over Greece. A radiological survey has been carried out in the municipality of Edipsos to study the naturally occurring alpha emitter radionuclides, 226Ra and the uranium isotopes. Thirteen thermal spring water samples and six tap water samples which were collected from five locations in the municipality of Edipsos, were analysed and measured by a-spectrometry. The obtained results show that 238U activity varies between 2.8 ± 0.3 and 65.0 ± 5.3 mBq/L in hot springs and between 2.70 ± 0.35 and 10.6 ± 0.9 mBq/L in tap water samples. The 234U/238U activity ratio lying between 1.12 ± 0.17 and 2.12 ± 0.30 indicates enrichment in the 234U concentration that can be explained through its ability to be easily leached from mineral surfaces. The 226Ra activity concentration varies between 3.5 ± 0.4 and 1470 ± 127 mBq/L in hot springs and between 6.5 ± 0.9 and 28.2 ± 2.8 mBq/L in tap water samples. Based on these results the estimated doses in this study are below the recommended dose of 1 mSv/y. Highlights A radiological survey was carried out in the thermal springs of Edipsos, one of the most popular spa towns in Greece. Determination of uranium isotopes and 226Ra via a-spectrometry was performed. Low uranium content was a common characteristic for all the samples.

Quality Assessment of Ground Coffee Samples from Greek Market Using Various Instrumental Analytical Methods, In Silico Studies and Chemometrics.

Coffee is one of the most widely consumed beverages worldwide due to its sensory and potential health-related properties. In the present comparative study, a preparation known as Greek or Turkish coffee, made with different types/varieties of coffee, has been investigated for its physicochemical attributes (i.e., color), antioxidant/antiradical properties, phytochemical profile, and potential biological activities by combining high-throughput analytical techniques, such as infrared spectroscopy (ATR-FTIR), liquid chromatography-tandem mass spectrometry (LC-MS/MS), and in silico methodologies. The results of the current study revealed that roasting degree emerged as the most critical factor affecting these parameters. In particular, the L* color parameter and total phenolic content were higher in light-roasted coffees, while decaffeinated coffees contained more phenolics. The ATR-FTIR pinpointed caffeine, chlorogenic acid, diterpenes, and quinic esters as characteristic compounds in the studied coffees, while the LC-MS/MS analysis elucidated various tentative phytochemicals (i.e., phenolic acids, diterpenes, hydroxycinnamate, and fatty acids derivatives). Among them, chlorogenic and coumaric acids showed promising activity against human acetylcholinesterase and alpha-glucosidase enzymes based on molecular docking studies. Therefore, the outcomes of the current study provide a comprehensive overview of this kind of coffee preparation in terms of color parameters, antioxidant, antiradical and phytochemical profiling, as well as its putative bioactivity.

Aluminium in food and daily dietary intake estimate in Greece.

Aluminium content of foods, as well as dietary aluminium intake of the Greek adult population, was determined using graphite furnace atomic absorption spectroscopy after microwave sample digestion and food consumption data. Al content ranged from 0.02 to 741.2 mg kg⁻¹, with spices, high-spice foods, cereal products, vegetables and pulses found to be high in Al. Differences in aluminium content were found between different food classes from Greece and those from some other countries. Aluminium intake of Greeks is 3.7 mg/day based on DAFNE Food Availability Databank, which uses data from the Household Budget Surveys. On the other hand, according to the per capita food consumption data collected by both national and international organisations, Al intake is 6.4 mg day⁻¹. Greek adult population has an Al intake lower than the Provisional Tolerable Weekly Intake of 7 mg kg⁻¹ body weight established by EFSA. Cereals and vegetables are the main Al contributors, providing 72.4% of daily intake.

Chromium content of selected Greek foods.

The total chromium content of a wide variety of Greek foods was determined by graphite furnace atomic absorption spectroscopy (GFAAS). Meat, fish and seafood, cereals and pulses were rich sources of chromium (>0.100 microg/g). Fruits, milk, oils and fats and sugar were poor sources. Differences in chromium content were found between different food classes from Greece and those from some other countries. Based on available food consumption data and chromium levels in this study, it was estimated that the chromium intake of Greeks is 143 microg/day, with vegetables, cereals and meat being the main contributors.