Optimization of coagulation-flocculation process for treatment of industrial textile wastewater using okra (A. esculentus) mucilage as natural coagulant

Freitas, Thabata Karoliny Formicoli Souza; Oliveira, Vinícius Machado de; Souza, Maísa Tatiane Ferreira de; Geraldino, Henrique César Lopes; Almeida, Vitor C.; Fávaro, Sílvia Luciana; Garcia, Jocilaine

doi:10.1016/j.indcrop.2015.06.027

Cited by 220 publications

(86 citation statements)

References 34 publications

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“…The infrared spectra of amadumbe and okra dry mucilage extracts showed characteristic broadbands at 3271.32 cm –1 (Figure a) and 3279.85 cm –1 (Figure b), which are due to vibrational stretches associated with free inter and intra‐molecular bound hydroxyl groups making up the gross structure of carbohydrates (Selek et al, ). The bands at 1399.76 cm –1 (Figure a) and 1248.96 cm –1 (Figure b) regions of spectra have been attributed to the C–O bond stretching of complex polysaccharide (Freitas et al, ; Mano, Koniarova, & Reis, ). The bands at 1023.38 cm –1 (Figure a) and 1039.34 cm –1 (Figure b) regions of spectra have been attributed to the stretching of the C–O–C group in polysaccharides (Freitas et al, ).…”

Section: Resultsmentioning

confidence: 98%

“…The bands at 1399.76 cm –1 (Figure a) and 1248.96 cm –1 (Figure b) regions of spectra have been attributed to the C–O bond stretching of complex polysaccharide (Freitas et al, ; Mano, Koniarova, & Reis, ). The bands at 1023.38 cm –1 (Figure a) and 1039.34 cm –1 (Figure b) regions of spectra have been attributed to the stretching of the C–O–C group in polysaccharides (Freitas et al, ). The band at 1411.89 cm –1 region in spectrum (Figure b) may be due to the in‐plane angular deformation of the O–H group in polysaccharide (Freitas et al, ).…”

Section: Resultsmentioning

confidence: 98%

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A comparative study on the physicochemical, anti-oxidative, anti-hyperglycemic and anti-lipidemic properties of amadumbe (Colocasia esculenta ) and okra (Abelmoschus esculentus ) mucilage

2018

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We investigated the physicochemical and bioactive properties of amadumbe (Colocasia esculenta) and okra (Abelmoschus esculentus) dry mucilage extracts. Protein (340 mg/g) and phenolic (40 mg/g) contents of amadumbe mucilage were 3 and 1.5 times those of okra mucilage, respectively. Amadumbe mucilage had slightly higher neutral sugar content than okra mucilage. By 1H NMR fingerprints, rhamnopyranosyl residues were peculiar to okra mucilage. Amadumbe mucilage showed stronger radical scavenging (IC50, 2.55 ± 0.30 vs. 3.01 ± 0.74 mg/mL), α‐glucosidase (IC50, 1.60 ± 0.17 vs. 3.28 ± 0.5 mg/mL) and pancreatic lipase (IC50, 1.63 ± 0.15 vs. 2.45 ± 0.24 mg/mL) inhibition and glucose uptake activity, perhaps due to higher phenolic content. Okra mucilage exhibited stronger intestinal glucose absorption inhibition (IC50, 0.54 ± 0.24 vs. 1.82 ± 0.24 mg/mL), possibly due to higher viscosity. Data suggest that amadumbe and okra mucilage may be useful dietary supplements for managing oxidative stress, hyperglycemia, overweight and obesity. Practical applications The present study reported some anti‐hyperglycemic and anti‐lipidemic potentials of dry mucilage extracted from amadumbe corm and okra pods as well as the possible modes of actions. This study is of great relevance because it can be a notable reference for further investigation on the potential use of these mucilage extracts as dietary components and/or supplements for managing hyperglycemia, overweight and obesity, thus increasing utilization and consequently improving the economic values of these traditional plants.

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Section: Resultsmentioning

confidence: 98%

Section: Resultsmentioning

confidence: 98%

A comparative study on the physicochemical, anti-oxidative, anti-hyperglycemic and anti-lipidemic properties of amadumbe (Colocasia esculenta ) and okra (Abelmoschus esculentus ) mucilage

2018

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“…La goma de okra (Abelmoschus esculentus), la cual se ha demostrado su efecto en la desestabilización de suspensiones coloidales, es un polisacárido compuesto de Dgalactosa, L-ramnosa y ácido L-galacturónico (Freitas et al, 2015).…”

Section: Mecanismos Físico-químicos De Coagulación Naturalunclassified

Coagulación natural para la descontaminación de efluentes industriales

et al. 2016

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La contaminación industrial y agrícola ha generado indudablemente un alto impacto ambiental en los recursos naturales de nuestro planeta. Se prevé carencias en la provisión de agua para consumo humano debido a la contaminación de fuentes naturales. En respuesta a esto, la aplicación de coagulantes de hierro y aluminio son la primera opción para el tratamiento de aguas residuales. No obstante, el uso abundante de aluminio es objeto de discusión debido a la posible afectación al ser humano. Por tanto, el presente artículo destaca los últimos avances en el campo de la coagulación natural, una tecnología ancestral utilizada para la descontaminación del agua. Su demostrada efectividad se fundamenta en mecanismos de desestabilización electrocinética que remueven la turbidez hasta un 99%. Evidencias experimentales coinciden que concentraciones de taninos y mucílagos permiten la remediación de efluentes de industrias químicas como textileras y de curtiembres.

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“…Mixtures of okra mucilage with other carbohydrate hydrocolloids such as alginates have shown potential in their divalent cation-crosslinked forms, in applications such as mucoadhesive media for oral sustained delivery of pharmaceuticals (Sinha et al, 2015a) or for the controlled intestinal release of drugs (Sinha et al, 2015b). Freitas et al (2015) have successfully tested okra mucilage as an inexpensive and eco-friendly coagulant for the textile industry wastewaters. Freitas et al (2015) have successfully tested okra mucilage as an inexpensive and eco-friendly coagulant for the textile industry wastewaters.…”

Section: Introductionmentioning

confidence: 99%

Mucilage formation in food: a review on the example of okra

Ritzoulis

2016

Int J of Food Sci Tech

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Summary Formation of a mucilage is a complex process that involves the initial contact of a solid matrix (e.g. bone with connective tissue, okra fruit, beans) and water; the wetting of the macromolecules that are embedded on the solid matrix, followed by its swelling; their elution (‘extraction’) in the aqueous phase, forming a hydrocolloidal dispersion; the relaxation of the macromolecules in their new environment, leading to the modification of the latter's rheological properties, or their adsorption onto an oil interface, leading to the formation of oil‐in‐water emulsions. This review collects data assembled on a representative case study, that of okra fruit, as to assemble an image of the individual contributions of the previous stages towards the final formation of the hydrocolloidal mucilage.

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Optimization of coagulation-flocculation process for treatment of industrial textile wastewater using okra (A. esculentus) mucilage as natural coagulant

Cited by 220 publications

References 34 publications

A comparative study on the physicochemical, anti-oxidative, anti-hyperglycemic and anti-lipidemic properties of amadumbe (Colocasia esculenta ) and okra (Abelmoschus esculentus ) mucilage

A comparative study on the physicochemical, anti-oxidative, anti-hyperglycemic and anti-lipidemic properties of amadumbe (Colocasia esculenta ) and okra (Abelmoschus esculentus ) mucilage

Coagulación natural para la descontaminación de efluentes industriales

Mucilage formation in food: a review on the example of okra

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