Marine macro-alga Sargassum cymosum as electron donor for hexavalent chromium reduction to trivalent state in aqueous solutions

Souza, Fernanda Pasquoto de; Brandão, Heloisa de Lima; Hackbarth, Fabíola V.; Souza, Sabrina da Silva de; Boaventura, Rui A.R.; Souza, Selene M.A. Guelli U. de; Vilar, Vítor J.P.

doi:10.1016/j.cej.2015.08.038

Cited by 30 publications

(6 citation statements)

References 22 publications

(29 reference statements)

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“…It was used sequentially through the oxidation of the biomass initially followed by as a natural cation exchanger for the chromium sequestration. [145] S. cymosum reduced 3.0 mM of Cr(VI)…”

Section: Algaementioning

confidence: 98%

Recent bioreduction of hexavalent chromium in wastewater treatment: A review

Pradhan

Sukla

Sawyer

et al. 2017

Journal of Industrial and Engineering Chemistry

354

125

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Hexavalent chromium (Cr(VI)) in water is a proven carcinogen to different internal and external organs of the living organisms. There are different human activities incorporated to the anthropogenic sources in the environment enriching Cr(VI) of high concentration in the water system above the regulatory level. The physical, chemical and biological properties of chromium favour the dissolution in the water environment. This concerns the environmental researcher to tackle and mitigate. Chemical or biological techniques or a combination of the two have been used to remove Cr(VI) from polluted waters. Biological techniques include integrated bioremediation, such as the primary processes of direct bioreduction and biosorption, and secondary processes of microbial fuel cell, biostimulation, surface modified dry biomass and biochar adsorption, and engineered biofilm and cell free reductase. These techniques are used by a wide range of living organisms including bacteria, fungi, plants, plant leaves, plant nuts and algae. This group of living organisms transform and remove Cr(VI) from water during the cellular metabolisms, extracellular activities, physical and chemical adsorptions on the cell surface, and photosynthesis. Variation of different physical, chemical and environmental parameters affecting the efficiency of the bioremediation process have impacted on the design of bioreactors. There has been a recent development of a microbial fuel cell which use the proximity of Cr(VI) reduction as a cathode half cell for the generation of renewable energy and simulation of its' removal from water.

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“…It was used sequentially through the oxidation of the biomass initially followed by as a natural cation exchanger for the chromium sequestration. [145] S. cymosum reduced 3.0 mM of Cr(VI)…”

Section: Algaementioning

confidence: 98%

Recent bioreduction of hexavalent chromium in wastewater treatment: A review

Pradhan

Sukla

Sawyer

et al. 2017

Journal of Industrial and Engineering Chemistry

354

125

View full text Add to dashboard Cite

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“…Furthermore, when compared with neutral conditions (pH 7.0), under acidic conditions (pH 3.0), the reduction rates of Cr(VI) in whey proteins, fructose, gelatin, and cellulose showed significant increases, rising 5.12, 6.81, 4.47, and 4.5-fold, respectively. This may have been due to the enhanced reactivity of reducing agents, increased availability of protons to facilitate the conversion, and the shift in Cr(VI)'s chemical forms, making Cr(VI) more susceptible to reduction [42,45]. These results illustrate the notable influence of temperature and acidity on Cr(VI) reduction rates in these food components, and that Cr(VI) detection in foods is less likely when high temperatures or acidic environments are encountered during processing.…”

Section: Influence Of Food Components and Processing On The Reduction...mentioning

confidence: 99%

“…The slowest reduction rates of Cr(VI) by cellulose and fructose were primarily due to the lesser reactivity of the hydroxyl groups present in these compounds or the structural constraints that limited the interaction between Cr(VI) and the reducing sites [41]. Therefore, the presence of organics or antioxidants in food is likely to prevent the existence of Cr(VI) [42]. the conversion, and the shift in Cr(VI)'s chemical forms, making Cr(VI) more susceptible to reduction [42,45].…”

Section: Influence Of Food Components and Processing On The Reduction...mentioning

confidence: 99%

Development of a Fast Method Using Inductively Coupled Plasma Mass Spectrometry Coupled with High-Performance Liquid Chromatography and Exploration of the Reduction Mechanism of Cr(VI) in Foods

Song,

Tan,

Cheng

et al. 2024

Toxics

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Hexavalent chromium (Cr(VI)) is known as the most hazardous species of chromium. Speciation analysis of Cr in foods is of a great significance for assessing its influences on human health. In this study, a fast HPLC-ICP-MS method for the determination of Cr(VI) was developed for determining the content of Cr(VI) and also investigating its transformation in foods. The developed method employs an alkali extraction and weak anion-exchange column separation for distinguishing the Cr species, facilitating accurate Cr(VI) quantification within 1.5 min. This technique was applied to determine the Cr(VI) levels in a range of food products, including yoghurt, milk powder, rice flour, orange juice, green tea, white vinegar, and whole wheat bread. The results showed that no Cr(VI) was detected in these food products. Spiking experiments revealed that the recovery rate of Cr(VI) decreased with the increase in its contact time with food products. A further exploration of Cr(VI) in various food components such as vitamin C, tea polyphenols, whey proteins, gelatin, fructose, and cellulose indicated the conversion of Cr(VI) to organic Cr(III) over a period from 20 min to 60 h. It was found that high temperatures and acidic conditions accelerated the rate of Cr(VI) conversion to organic Cr(III) in the six food components mentioned above. This evidence suggests that natural reducing substances in foods probably prevent the occurrence of Cr(VI).

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“…19 Another important result is reported by Souza et al 2016 -besides showing highly adsorption capacity (85 mg g -1 ), it can also reduce metals, which is a great advantage because no reduction reagent is necessary. 9 Although their sorption capacity is usually significant, banana peels exhibited higher capacity than sargassum cymosum, and this is an interesting evidence to study. 17 Furthermore, different factors affecting biosorption such as temperature, pH, sorbent particle size, biosorbent dose, contact time, concentration, ionic strength, among others, influence the sorption process.…”

Section: Introdutionmentioning

confidence: 98%

Biosorption of Cr (III) from Aqueous Solution Using Banana Peel Powder

et al. 2020

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O uso de cascas de banana moídas foi avaliado como biossorvente para a remoçãode resíduos de Cr (III) em eflentes aquosos. O eflente aquoso utilizado foi geradoem aulas experimentais de química analítica quantitativa no Instituto Federal do RioGrande do Sul (IFRS). Técnicas alternativas foram empregadas no presente trabalho,os ensaios combinaram duas metodologias para o tratamento deste resíduo. Oprimeiro explora a capacidade de cascas de banana como biossorvente na remoção deCr (III), enquanto o segundo emprega a complexação de Cr (III) usando EDTA, sobirradiação de microondas, para fis de quantifiação. A remoção máxima de 60% doconteúdo de Cr (III) foi alcançada em 40 minutos de tratamento, em escala de batelada.

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Marine macro-alga Sargassum cymosum as electron donor for hexavalent chromium reduction to trivalent state in aqueous solutions

Cited by 30 publications

References 22 publications

Recent bioreduction of hexavalent chromium in wastewater treatment: A review

Recent bioreduction of hexavalent chromium in wastewater treatment: A review

Development of a Fast Method Using Inductively Coupled Plasma Mass Spectrometry Coupled with High-Performance Liquid Chromatography and Exploration of the Reduction Mechanism of Cr(VI) in Foods

Biosorption of Cr (III) from Aqueous Solution Using Banana Peel Powder

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