SOUTHERN JOURNAL OF SCIENCES

Background: Background: Vitamin D plays an essential role in bone health and overall physiological function, and its deficiency is common in children and adolescents with β-thalassemia major (βTM). Iron overload, as reflected by elevated ferritin, may further influence vitamin D status. Aim: This study aimed to evaluate serum vitamin D levels in βTM patients and determine their association with ferritin levels. Methods: A total of 40 βTM patients and 20 age-matched healthy controls (aged 4–25 years) were enrolled between October 2024 and February 2025. Serum vitamin D, calcium, ferritin, and hemoglobin were measured. Statistical analysis, including correlation and logistic regression, was performed using SPSS v.26 to identify predictors of vitamin D deficiency. Results: Vitamin D deficiency was highly prevalent among βTM patients (70%) compared with controls. Patients showed significantly lower vitamin D levels (17.32±1.56) than controls (25.34±1.76). Vitamin D levels were positively correlated with age (r = 0.788), calcium (r = 0.772), and hemoglobin (r = 0.771), and negatively correlated with ferritin (r = −0.517). Logistic regression demonstrated that ferritin >1000 ng/mL strongly predicted vitamin D deficiency (OR = 17.875; 95% CI: 3.258–98.074; p = 0.001), while younger age ( < 10 years) also increased the odds of deficiency (OR = 5.200; p = 0.018). Discussion: D deficiency is a prevalent and intrinsic metabolic disturbance in β-thalassemia major, closely linked to chronic iron overload and elevated ferritin levels. This interplay disrupts hepatic vitamin D hydroxylation, induces inflammation, and contributes to endocrine and skeletal complications, highlighting ferritin as a key predictor of deficiency in these patients. Conclusion: Vitamin D deficiency is highly prevalent in βTM and is strongly associated with elevated ferritin levels, suggesting that iron overload is a significant predictor. Integrating vitamin D assessment into routine monitoring may support better management of disease-related metabolic disturbances in patients with βTM.

Background: Heat treatment is one of the most used methods to preserve food, such as orange juices, which are an excellent source of ascorbic acid. To avoid vitamin C degradation and reduce loss, fast heating is recommended. However, little is known about heat transfer during juice pasteurization. Aim: Therefore, this work aimed to determine the vitamin C content and the convective heat transfer coefficient in the pasteurization of orange juice. Methods: To perform the experiment, in the juice container, two regions were analyzed: the central region and near the wall. For the time-temperature control, thermometers were installed in the two regions mentioned. Every 120 seconds, the temperature was measured. The vitamin C content in the juice was evaluated before and after pasteurization using the iodometric method. The convective coefficient was evaluated using the method of dimensionless numbers and the experimental method. Results and Discussion: In pasteurization, the solution was heated to 80 °C, where heating lasted 3000 seconds and cooling for 2520 seconds. The graph showing the relationship of the convective heat transfer coefficient and temperature follows the same trend of the literature. The convective coefficient is higher in the region near the wall. As time passes and temperature decreases, the central region tends to equilibrium, and the coefficient becomes more constant. The vitamin C content remained constant before and after pasteurization. The values of the dimensionless numbers used in the calculations are in the same order of magnitude as the literature. Conclusions: The pasteurization did not cause ascorbic acid degradation since the heating step was fast in the heat treatment. The graphic showed that there is a dependence of the dimensionless of temperature with the dimensionless Biot and Fourier. It was noted that studying the thermal behavior in the cooling of orange juice is extremely important to ensure its quality.

Background: The recovery of any valuable component from dolomite as a double carbonate mineral depends on its dissolution efficiency. Aim: This study aimed to optimize and provide a simplified novel approach to the kinetics of dolomite dissolution in sulphuric acid solution using the Box-Behnken experimental design. Methods: The dolomite sample was dissolved in a sulphuric acid solution at seventeen different experimental conditions. The residue containing impurities was removed via filtration, while precipitation was carried out at the optimum conditions. Results and Discussion: The relationship between the independent and dependent variables best fits into the two-factor interaction model with a coefficient of determination of 0.9492, adjusted R² of 0.9187, and predicted R² of 0.7514. The total residual sum of 3x10^-13 and adequate precision of 18.769 show that the predicted dissolution efficiency is much closer to the experimental values. The analysis of variance revealed that the individual effect of acid concentration, temperature, and dissolution time all positively contribute to the dissolution. The interactive effect of acid concentration with temperature and the interactive effect of temperature with dissolution time also positively influences the dissolution efficiency. Following the dissolution of dolomite in sulphuric acid, a white precipitate was formed at room temperature, which dissolved back at a temperature of 70 oC, agitation speed of 900 revolutions per minute, and within 10 minutes. A predictive approach using a two-factor interactive model was applied to generate the kinetic data. Conclusions: The established model equation is suitable for predicting dolomite dissolution in sulphuric acid. The application of the shrinking core model to the generated data shows that the reaction between dolomite and sulphuric acid is film diffusion control with a first-order reaction (0.6587) and activation energy of 27.5 KJmol-1k-1.