Author(s): Utrillas MP, Marn MJ, Esteve AR, Estells V, Ganda S,
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Abstract An analysis is made of the UV Index (UVI) obtained from the ultraviolet erythemal solar radiation (UVER) data measured by the Spanish UVB Radiometric Network between the years 2000 and 2009. Previously, the daily UVI has been evaluated using two different criteria: (a) the value corresponding to solar noon; and (b) the daily maximum value. The mean percentage of agreement is 92\% if we consider the cases for which the difference is zero or one UVI unit. These results are similar to those obtained in a previous work where only 2 years were analyzed. In all the stations the UVI reaches very high values (8-10) in spring-summer, and the very high and extreme (≥ 11) UVI values are more dependent on the continental effect than on the latitude effect. From the UVI values it is possible to classify the stations into four groups: Coastal stations, Continental stations (more than 200 km from the coast), Southern stations (Coastal stations but with similar values of UVI as the Continental ones due to their low latitude) and Canary Islands stations (1400 km southwest from the Iberian Peninsula thus lower latitude). The monthly mean maximum of UVI is reached in July due to the annual evolution of the total ozone column. This value corresponds, for a skin phototype II, to three times the minimal erythemal dose (MED) in an hour in a Coastal station, 3.5 MEDs in an hour measured in a Continental or Southern station and up five MEDs in an hour in the Izaña station (Canary Islands). The cumulative dose on a horizontal plane over an average year has been calculated for each station. More than 40\% of the annual dose is received in summer, about 35\% in spring, more than 11\% in autumn and less than 10\% in winter except for the stations in the Canary Islands where the difference between seasons is less significant. Copyright © 2013 Elsevier B.V. All rights reserved.
This article was published in J Photochem Photobiol B
and referenced in Journal of Nutrition & Food Sciences