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The growing preoccupation about drinking water quality available on earth, a new order of emergent pollutants in rivers and lakes has called the attention of the scientific community, the micropollutants. These compounds come from the irregular or involuntary ejectment of substances such as pesticides, drugs, insecticides and other into the nature. By having a complex structure, the micropollutants have high resistance over the traditional water treatment to human consume. Thus, alternatives methodologies to their degradation have been studied, such as advanced oxidation process (AOPs). The AOPs are based in the formation of hydroxyls radicals (OH-) highly reactive that degrade complexes substances into lesser aggressive products as CO2 and water. Even though many methods to generate hydroxyls radicals from advanced oxidation processes exist, they differentiate on the application and viability. This review shows different methodologies using AOPs and their respective application characteristics, also some works already made in complexes substances treatment, which prove their efficiency. [ABSTRACT FROM AUTHOR]

Ascorbic acid has aroused particular interest due to its antioxidant capacity, which can prevent oxidative reactions. Cyclic voltammetry stands out as one of the main electrochemical techniques for antioxidant evaluation. The cheese and ricotta whey are subproducts of the dairy, and have several components that allow its use in various foods. The enrichment of subproducts with essential substances in food may make its use even more attractive by industries. Therefore, the aim of this study was to evaluate the stability of ascorbic acid in cheese and ricotta whey using cyclic voltammetry. For this, the cheese and ricotta whey were collected from a dairy industry of the Vale do Taquari-RS and were fortified with ascorbic acid and its stability was evaluated according to the electrochemical profiles of the samples. With the data obtained, it was concluded that one of the factors affecting directly the stability of ascorbic acid was the pH, but more studies are needed to evaluate other interfering stability of vitamin C. [ABSTRACT FROM AUTHOR]