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Since the 1970s, increase in fire frequency has been observed in all European Mediterranean regions. The objectives of this study were (1) to determine the effects of wildfire frequency on the recovery at short‐ and long‐term of soil chemical and microbial properties and (2) to identify the mechanisms underlying the recovery of these sites properties. Soils from 17 plots (Maures mountains range, Var, France) were classified into 5 wildfire regimes (i.e. not burned since at least 57 years ago, infrequently and frequently burned‐with time since fire between 4 and 17 years). Soil samples from these plots were analysed for their nutrient content, chemical functions of soil organic matter (SOM) using FT‐MIR spectroscopy and microbial mineralising activities. Our results showed that the frequent wildfire regime slowed down the recovery in the short term of SOM spectroscopic properties and nutrient availability. Both low quantity and low quality (i.e. high percentage of aromatic and phenolic organic forms) of soil organic matter were found to be related to soil microbial recovery at 4 years after frequent wildfires. The frequent wildfires improved the recovery in net nitrification and nitrate content, leading to an increase in catabolic evenness and a recovery in microbial C‐substrate utilisation profiles between 4 and 17 years. However, frequent wildfires slowed down the recovery of hydrolytic enzyme pool (i.e. FDA hydrolases) and phenol oxidase activity, both involved in soil C cycling. Overall, our observations suggest that 4 fires in 50 years is a threshold beyond which soil quality may be endangered. Copyright © 2011 John Wiley & Sons, Ltd.

Fresh and 3-day-old coffee pulp of the Arabica variety were analyzed for polyphenol composition followed by characterization by two different methods. The first method consisted in subjecting coffee pulp powder to direct thiolysis. For the second method, coffee pulp was subjected to successive solvent extractions, followed by thiolysis. Quantification of phenolic compounds was then achieved by high-performance liquid chromatography (HPLC) analysis of thiolysis products. Four major classes of polyphenols were identified: flavan-3-ols (monomers and procyanidins), hydroxycinnamic acids, flavonols, and anthocyanidins. Differences in concentration of procyanidins were observed between fresh and 3-day-old coffee pulp. Constitutive units were mainly epicatechin, representing more than 90% of the proanthocyanidin units, with average degrees of polymerization in the range of 3.8-9.1. Monomer to hexamer units of flavan-3-ols from fresh coffee pulp were separated by normal-phase HPLC. Molecular size of oligomeric proanthocyanidins was obtained by matrix-assisted laser desorption ionization time-of-flight mass spectrometry (MALDI-TOF MS). Results obtained confirm the presence of oligomers of the flavan-3-ol (-)-epicatechin.

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