Recovery of catechin and epicatechin from sago waste effluent: Study of kinetic and binary adsorption isotherm studies

Abstract

This article appeared in a journal published by Elsevier. The attached copy is furnished to the author for internal non-commercial research and education use, including for instruction at the authors institution and sharing with colleagues.Other uses, including reproduction and distribution, or selling or licensing copies, or posting to personal, institutional or third party websites are prohibited. Recovery of catechin and epicatechin from sago waste effluent. Supercritical CO 2 desorption of catechin and epicatechin from activated carbon. Adsorption of catechin and epicatechin in binary system. a r t i c l e i n f o b s t r a c tThe recovery of valuable phenolic compounds (catechin and epicatechin) from sago waste effluent by activated carbon adsorption was studied in this work. Single and binary component of catechin and epicatechin was studied in static mode using synthetic effluent. Langmuir model was applied to evaluate the adsorption equilibrium data in single system. In binary system, the modified extended Langmuir model by inclusion of surface coverage was used to represent the adsorption data. All experimental data were well represented either by Langmuir model or its modified form. For kinetic study, it was found that pseudo-second order model represents the experimental data better than pseudo-first order model. Adsorption study using real sago waste effluent indicated that activated carbon adsorption process is promising for recovery of valuable phenolic compounds. Supercritical CO 2 extraction of phenolic compounds from activated carbon resulted in low recovery. The addition of ethanol as co-solvent significantly enhanced the desorption of catechin and epicatechin from activated carbon.

Kinetic and thermodynamic aspects of cadmium adsorption onto raw and activated guava (Psidium guajava) leaves

“…The failure of the pseudo‐first‐order model in correlating adsorption kinetic experimental data is due to the theoretical interpretations of this equation. In pseudo‐first order it is based on the common assumption that the overall sorption process is controlled by the rate of adsorption/desorption processes which is seen as a chemical reaction on the surface of adsorbent . However in many cases, the rate of diffusion of solute into interior of the adsorbent also controls the adsorption mechanism and this phenomenon is not captured by the pseudo‐first‐order model .…”

Assessment of Cd(II) adsorption capability and mechanism from aqueous phase using virgin and calcined lignin

“…Previous studies reported that the value of k 2 in the pseudo-secondorder model depended on the experimental conditions such as initial concentration, solvent volume, pH in a solution, temperature, and agitation speed (Sen Gupta and Bhattacharyya, 2011;Zhang et al, 2016). A lower k 2 value implies that a longer time is required to reach equilibrium (Sen Gupta and Bhattacharyya, 2011;Soetaredio et al, 2013). In this study, the values of k 2 using Lig and Lig800 were 0.06 and 0.09 g/mg/h, respectively, indicating that the time to reach the adsorption equilibrium did not differ between them under our experimental conditions.…”

Karakteristik Fisikokimia dan Sensori Egg roll Berbasis Komposit Pati Sagu

“…Warna alami pati sagu berkontribusi terhadap peningkatan nilai a* egg roll. Umumnya pada proses ekstraksi pati sagu, endapan pati mengalami perubahan warna menjadi merah kecoklatan karena reaksi browning dari komponen fenolik yang terdapat di dalam vakuola dan dipicu oleh enzim Polifenol Oksidase atau PPO yang terdapat dalam plastid serta berkaitan dengan aktivitas enzim fenolase dengan komponen DLepicatechin dan D-catechin (Edi et al, 2013). Komponen tersebut sukar dihilangkan selama proses ekstraksi.…”

“…Makin tinggi konsentrasi pati sagu yang ditambahkan, warna kuning yang dihasilkan pada egg roll semakin berkurang. Hal ini kemungkinan disebabkan oleh warna alami pati sagu yang digunakan yaitu berwarna kemerahan yang disebabkan oleh reaksi reaksi browning enzimatis dari komponen fenolik yang dipicu oleh enzim PPO (Edi et al, 2013). dipengaruhi oleh kandungan kadar air dan karbohidrat pada pati sagu yang lebih tinggi.…”