This study examined the effect of harvest time (from May to September) and dry matter partitioning on biomethane potential and methane yield per unit area of Phragmites australis cultivation under paludiculture conditions. The experimental site is part of a larger experimental platform (San Niccolò, Pisa) located within the Massaciuccoli Lake Basin in Central Italy (Tuscany, IT). The study also took into account the double cut strategy by evaluating the regrowth from June to September. Biomethane potentials ranged from 384 to 315 and from 412 to 283 NL CH4 kg VSâ\u88\u921(normal liters of methane per kg of volatile solids) for leaves and stems, respectively. About digestion kinetics, maximum daily production rate (Rmax) was significantly affected by harvest time and not by plant partitioning. Along the harvest season, biomethane yield per unit area was mostly driven by the biomass yield showing an increasing trend from May (1659 Nm3 haâ\u88\u921) to September (3817 Nm3 haâ\u88\u921). The highest value was obtained with the double harvest option (4383 Nm3 haâ\u88\u921), although it was not statistically different from the single harvest carried out in September. Owing to its remarkably lower yields, P. australis cannot be considered along the same lines as crops conventionally used for biogas production, but it may represent an interesting option for paludiculture cropping systems by coupling peatland restoration with bioenergy production. September harvest management seemed the most feasible option, although further investigation on crop lifespan is needed

High-resolution aerial photographs have important applications in vegetation mapping, especially in environments, such as wetlands, which are not easily accessible by ground operators. Unmanned aerial vehicles (UAVs), equipped with cameras capable of taking photographs of < 1 cm pixel resolution, are promising not only for the vegetation mapping but also for the identification of plant species. This paper illustrated the results of three different flight heights (5 m = 3.5126 mm/pixel; 10 m = 7.0252 mm/pixel; 25 m = 17.5630 mm/pixel), using 12MP images and their magnification, on the identification of vegetation and botanical species in a rewetted peatland populated mainly by Phragmites australis and Myriophyllum aquaticum within the Massaciuccoli Lake basin (Northern Tuscany, Italy). Among the obtained images, we selected the best flight height for the vegetation mapping and the botanical identification of the plant species using both visual and automated image analyses. Images taken from flights at 25 m of height proved to be useful for a sufficiently detailed mapping, while those from 10 m of height were more suitable for the detection of plant microcommunities. However, the most accurate identification of the species (at the taxonomic level of genus/species) was possible only with the images taken from 5 m of height.

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Pasta and couscous are popular foods manufactured (in their traditional form) from durum wheat semolina. In recent years, the consumers’ quest for novel, functional, gluten-free, wholegrain foods has prompted the industry to manufacture new pasta and couscous products in which durum wheat has been partially or totally replaced by other vegetable flours. Besides dietary fibre, these raw materials might be an interesting source of phytochemicals. In this work, 16 commercial samples of pasta and four samples of couscous representative of the new products and made of refined and wholegrain flours of different species of cereals, pseudocereals and legumes were analysed for free, hydrolysable bound and total polyphenol content by means of the Folin-Ciocalteu procedure. Analyses were repeated on cooked samples to assess the quantity of polyphenols ingested by the consumers. The raw legume and pseudocereal products had a total polyphenol content higher than most cereal products (up to 1743.4 mg of Gallic Acid Equivalent (GAE) per 100 g dry weight). Wholegrain products had higher contents than refined products. The free fraction underwent up to 46% loss with cooking, probably because of solubility in water. The water absorption of pasta and couscous during cooking was in a ratio of 2:3, resulting in higher dilution of polyphenols in the cooked couscous.

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