In recent years, the presence of pharmaceutically active compounds (PhACs) in surface waters and wastewaters has b the effectiveness of conventional water treatment methods. Towards this direction, advanced oxidation processes (AOPs) for the complete elimination of micro pollutants in waters have become an emerging area of research. The present study reports the heterogeneous activation of sodium persulfate (SPS) by LaNiO₃ (LNO) perovskite oxide for the degradation of sulfamethoxazole (SMX), an antibiotic agent. LNO was prepared according to a combustion method, and its physicochemical characteristics were identified by means of XRD, BET, TEM, and SEM/EDS. SMX degradation results showed the great efficiency of LNO for SPS activation. Increasing LNO and SPS dosage up to 250 mg/L enhanced the SMX degradation. In contrast, increasing SMX concentration resulted in longer time periods for its degradation. Considering the pH effect, SMX removal was obstructed under basic conditions, while the efficiency was enhanced at near-neutral conditions. The present system’s activity was also tested for piroxicam (PIR) and methylparaben (MeP) degradation, showing promising results. Unfortunately, experiments conducted in real water matrices such as bottled water (BW) and wastewater (WW), showed that SMX removal was limited to less than 25% in both cases. The hindering effects were mainly attributed to bicarbonate ions and organic matter present in aqueous media. The results obtained using suitable radical scavengers revealed the contribution of both hydroxyl and sulfate radicals in degradation reactions. Finally, LNO exhibited good stability under consecutive experimental runs.

Inflammation, thrombosis and oxidative stress are rarely studied together when wine’s biological activity is concerned; hence the existing literature lacks a holistic point of view in the biological outcome. The scope of the present study is to parallel evaluate the effect of wine extracts on those mechanisms. Ten wine varieties and two different extraction methods were used leading to five extracts for each wine: total lipids (TL) and fractions with different phenolic compound classes (FI, FII, FIII and FIV). Their effect on oxidative stress, platelet aggregation and the secretion of cytokines from mononuclear cells was measured and a biological score was calculated. FII of white wines is the most potent extract and the extracts FIII and TL are following. Specifically, FII had higher anti-oxidant and anti-inflammatory score while all three fractions had a similar anti-platelet score. Furthermore, FII and FIII extracts were the most potent red wine extracts and revealed the highest anti-oxidant and anti-inflammatory scores. White wine FII extracts were more potent than the red wine ones while FI and FIV extracts of red wine were more potent than the white wine ones. In conclusion, the protective effect of a wine is independent of its color but is strongly associated with its microconstituents profile. FII extract revealed the highest biological score and further examination is needed in order to identify the compounds that are responsible for the aforementioned actions.