Oil bodies are micron- or submicron-sized organelles found mainly in parts of plants such as seeds, nuts or some fruits and their main role is to function as energy stores.

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Magnetic hyperthermia, an alternative anticancer modality, is influenced by the composition, size, magnetic properties, and degree of aggregation of the corresponding nanoparticle heating agents. Here, we attempt to evaluate the AC magnetic field heating response of Fe-based nanoparticles prepared by solar physical vapor deposition, a facile, high-yield methodology. Nanoparticle systems were grown by evaporating targets of Fe and Fe 3 O 4 with different stoichiometry. It is observed that Fe 3 O 4 nanoparticles residing in the magnetic monodomain region exhibit increased heating efficiency together with high specific loss power values above 0.9 kW/g at 765 kHz and 24 kA/m, compared with that of 0.1 kW/g for zero-valent Fe nanoparticles under the same conditions. The enhanced performance of Fe 3 O 4 nanoparticles under the range of field explored (12-24 kA/m) may be attributed to the activation of a magnetic hysteresis loss mechanism when the applied AC field surpasses the particle anisotropy field at H 0.5H A . This is also illustrated by the smaller coercivity of Fe 3 O 4 nanoparticles compared with that of their Fe counterparts. Therefore, understanding the interconnection between intrinsic parameters (composition, size and magnetic properties), the dosage (concentration, volume) and the intensity and frequency of the AC field can lead to essential design guidelines for in vitro, in vivo, and clinical applications of magnetic nanoparticles for hyperthermia. V C 2013 AIP Publishing LLC.

In this study, the aroma profile of 10 single origin Arabica coffees originating from eight different growing locations, from Central America to Indonesia, was analyzed using Headspace SPME-GC-MS as the analytical method. Their roasting was performed under temperature–time conditions, customized for each sample to reach specific sensory brew characteristics in an attempt to underline the customization of roast profiles and implementation of separate roastings followed by subsequent blending as a means to tailor cup quality. A total of 138 volatile compounds were identified in all coffee samples, mainly furan (~24–41%) and pyrazine (~25–39%) derivatives, many of which are recognized as coffee key odorants, while the main formation mechanism was the Maillard reaction. Volatile compounds’ composition data were also chemometrically processed using the HCA Heatmap, PCA and HCA aiming to explore if they meet the expected aroma quality attributes and if they can be an indicator of coffee origin. The desired brew characteristics of the samples were satisfactorily captured from the volatile compounds formed, contributing to the aroma potential of each sample. Furthermore, the volatile compounds presented a strong variation with the applied roasting conditions, meaning lighter roasted samples were efficiently differentiated from darker roasted samples, while roasting degree exceeded the geographical origin of the coffee. The coffee samples were distinguished into two groups, with the first two PCs accounting for 73.66% of the total variation, attributed mainly to the presence of higher quantities of furans and pyrazines, as well as to other chemical classes (e.g., dihydrofuranone and phenol derivatives), while HCA confirmed the above results rendering roasting conditions as the underlying criterion for differentiation.

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