Citrus Fruit Pectins: Isolation, Amidation, Characterization and Adsorbing Capacity of lead ions
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | , , , , , , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Research, Society and Development |
Texto Completo: | https://rsdjournal.org/index.php/rsd/article/view/27455 |
Resumo: | Metals in effluents cause problems for humans and nature, so looking for substances to adsorb them is extremely important. The literature reports the relevance of pectins as heavy metal biosorbents. Thus, the objective was to extract, modify and compare pectins from Sicilian lemon and Bahia orange, aiming at the use and recovery of these residues, for Pb2+ adsorption. Extraction was performed with ammonium oxalate and characterizations by infrared, hydrogen nuclear magnetic resonance, gel permeation chromatography and high-performance liquid chromatography. The materials were evaluated in terms of kinetic models and adsorption capacity as a function of pH and concentrations. The modification was confirmed by FT-IR from the bands corresponding to the amides. The spectra showed that both are of low degree of esterification, with 36.86% and 33.33% for lemon and orange, respectively. However, they presented high percentages of amidation with 61.00% and 50.00% for lemon and orange, respectively. Both were classified as polymolecular, polydisperse and among the identified sugars, only rhamnose was not detected in orange pectin. The samples showed excellent removal rates, 94.86% for orange and 86.45% for lemon, at a concentration of 250 mg/L, adapting to the pseudo-second order model. Therefore, amidated pectins are important for Pb2+ chemisorption, due to their high adsorbent capacity at various concentrations, highlighting the orange that showed increasing percentages of removal at all concentrations. |
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Citrus Fruit Pectins: Isolation, Amidation, Characterization and Adsorbing Capacity of lead ionsPectinas de cítricos: Capacidad de aislamiento, Amidación, Caracterización y Adsorción de iones de plomoPectinas de frutas cítricas: Isolamento, Amidação, Caracterização e Capacidade adsorvente de íons chumboBahía orangeLimon SicilianoModificaciónAdsorciónOxalato de amônio.Orange BaySicilian lemonModificationAdsorptionAmmonium oxalate.Laranja BaíaLimão SicilianoModificaçãoAdsorçãoOxalato de amônio.Metals in effluents cause problems for humans and nature, so looking for substances to adsorb them is extremely important. The literature reports the relevance of pectins as heavy metal biosorbents. Thus, the objective was to extract, modify and compare pectins from Sicilian lemon and Bahia orange, aiming at the use and recovery of these residues, for Pb2+ adsorption. Extraction was performed with ammonium oxalate and characterizations by infrared, hydrogen nuclear magnetic resonance, gel permeation chromatography and high-performance liquid chromatography. The materials were evaluated in terms of kinetic models and adsorption capacity as a function of pH and concentrations. The modification was confirmed by FT-IR from the bands corresponding to the amides. The spectra showed that both are of low degree of esterification, with 36.86% and 33.33% for lemon and orange, respectively. However, they presented high percentages of amidation with 61.00% and 50.00% for lemon and orange, respectively. Both were classified as polymolecular, polydisperse and among the identified sugars, only rhamnose was not detected in orange pectin. The samples showed excellent removal rates, 94.86% for orange and 86.45% for lemon, at a concentration of 250 mg/L, adapting to the pseudo-second order model. Therefore, amidated pectins are important for Pb2+ chemisorption, due to their high adsorbent capacity at various concentrations, highlighting the orange that showed increasing percentages of removal at all concentrations.Los metales en los efluentes causan problemas para los humanos y la naturaleza, por lo que es extremadamente importante buscar sustancias para adsorberlos. La literatura reporta la relevancia de las pectinas como biosorbentes de metales pesados. Así, el objetivo fue extraer, modificar y comparar las pectinas del limón siciliano y del naranjo de Bahía, visando el aprovechamiento y valorización de esos residuos, para la adsorción de Pb2+. La extracción se realizó con oxalato de amonio y caracterizaciones por infrarrojo, resonancia magnética nuclear de hidrógeno, cromatografía de permeación en gel y cromatografía líquida de alta resolución. Los materiales fueron evaluados en términos de modelos cinéticos y capacidad de adsorción en función del pH y las concentraciones. La modificación fue confirmada por FT-IR a partir de las bandas correspondientes a las amidas. Los espectros mostraron que ambos son de bajo grado de esterificación, con 36,86% y 33,33% para limón y naranja, respectivamente. Sin embargo, presentaron altos porcentajes de amidación con 61,00% y 50,00% para limón y naranja, respectivamente. Ambos se clasificaron como polimoleculares, polidispersos y entre los azúcares identificados, solo la ramnosa no se detectó en la pectina de naranja. Las muestras mostraron excelentes tasas de remoción, 94,86% para naranja y 86,45% para limón, a una concentración de 250 mg/L, adaptándose al modelo de pseudo segundo orden. Por lo tanto, las pectinas amidadas son importantes para la quimisorción de Pb2+, debido a su alta capacidad adsorbente en varias concentraciones, destacándose la naranja que mostró porcentajes crecientes de remoción en todas las concentraciones.Metais em efluentes causam problemas aos seres humanos e à natureza, por isso, buscar substâncias para adsorvê-los é de extrema importância. A literatura reporta a relevância das pectinas como biossorventes de metais pesados. Assim, o objetivo foi extrair, modificar e comparar pectinas do limão Siciliano e laranja Baía, visando aproveitamento e valorização desses resíduos, para adsorção de Pb2+. A extração foi realizada com oxalato de amônio e as caracterizações por infravermelho, ressonância magnética nuclear de hidrogênio, cromatografia de permeação em gel e cromatografia líquida de alta eficiência. Os materiais foram avaliados quanto aos modelos cinéticos e a capacidade de adsorção em função do pH e das concentrações. A modificação foi confirmada por FT-IR a partir das bandas correspondentes as amidas. Os espectros mostraram que ambas são de baixo grau de esterificação, com 36,86% e 33,33% para o limão e laranja, respectivamente. Porém, apresentaram elevados percentuais de amidação com 61,00% e 50,00% para limão e laranja, respectivamente. Ambas foram classificadas como polimoleculares, polidispersas e entre os açúcares identificados, apenas a ramnose não foi detectada na pectina da laranja. As amostras apresentaram excelentes taxas de remoção, 94,86% para laranja e 86,45% para limão, na concentração de 250 mg/L, adequando-se ao modelo de pseudo-segunda ordem. Portanto, as pectinas amidadas são importantes para quimissorção de Pb2+, devido à alta capacidade adsorvente em várias concentrações, destacando a laranja que apresentou percentuais crescentes de remoção em todas as concentrações.Research, Society and Development2022-03-25info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/2745510.33448/rsd-v11i4.27455Research, Society and Development; Vol. 11 No. 4; e50111427455Research, Society and Development; Vol. 11 Núm. 4; e50111427455Research, Society and Development; v. 11 n. 4; e501114274552525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/27455/24135Copyright (c) 2022 Nádia Aguiar Portela Pinheiro; Amanda Maria Barros Alves; Alissa Ellen Queiroz Ribeiro Campos; Raimundo Rafael de Almeida; Flávia Oliveira Monteiro da Silva Abreu; Nágila Maria Pontes Silva Ricardo; Ícaro Gusmão Pinto Vieira; Sônia Maria Costa Siqueirahttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessPinheiro, Nádia Aguiar PortelaAlves, Amanda Maria BarrosCampos, Alissa Ellen Queiroz Ribeiro Almeida, Raimundo Rafael deAbreu, Flávia Oliveira Monteiro da Silva Ricardo, Nágila Maria Pontes Silva Vieira, Ícaro Gusmão Pinto Siqueira, Sônia Maria Costa2022-03-27T17:17:09Zoai:ojs.pkp.sfu.ca:article/27455Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:45:11.427630Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
dc.title.none.fl_str_mv |
Citrus Fruit Pectins: Isolation, Amidation, Characterization and Adsorbing Capacity of lead ions Pectinas de cítricos: Capacidad de aislamiento, Amidación, Caracterización y Adsorción de iones de plomo Pectinas de frutas cítricas: Isolamento, Amidação, Caracterização e Capacidade adsorvente de íons chumbo |
title |
Citrus Fruit Pectins: Isolation, Amidation, Characterization and Adsorbing Capacity of lead ions |
spellingShingle |
Citrus Fruit Pectins: Isolation, Amidation, Characterization and Adsorbing Capacity of lead ions Pinheiro, Nádia Aguiar Portela Bahía orange Limon Siciliano Modificación Adsorción Oxalato de amônio. Orange Bay Sicilian lemon Modification Adsorption Ammonium oxalate. Laranja Baía Limão Siciliano Modificação Adsorção Oxalato de amônio. |
title_short |
Citrus Fruit Pectins: Isolation, Amidation, Characterization and Adsorbing Capacity of lead ions |
title_full |
Citrus Fruit Pectins: Isolation, Amidation, Characterization and Adsorbing Capacity of lead ions |
title_fullStr |
Citrus Fruit Pectins: Isolation, Amidation, Characterization and Adsorbing Capacity of lead ions |
title_full_unstemmed |
Citrus Fruit Pectins: Isolation, Amidation, Characterization and Adsorbing Capacity of lead ions |
title_sort |
Citrus Fruit Pectins: Isolation, Amidation, Characterization and Adsorbing Capacity of lead ions |
author |
Pinheiro, Nádia Aguiar Portela |
author_facet |
Pinheiro, Nádia Aguiar Portela Alves, Amanda Maria Barros Campos, Alissa Ellen Queiroz Ribeiro Almeida, Raimundo Rafael de Abreu, Flávia Oliveira Monteiro da Silva Ricardo, Nágila Maria Pontes Silva Vieira, Ícaro Gusmão Pinto Siqueira, Sônia Maria Costa |
author_role |
author |
author2 |
Alves, Amanda Maria Barros Campos, Alissa Ellen Queiroz Ribeiro Almeida, Raimundo Rafael de Abreu, Flávia Oliveira Monteiro da Silva Ricardo, Nágila Maria Pontes Silva Vieira, Ícaro Gusmão Pinto Siqueira, Sônia Maria Costa |
author2_role |
author author author author author author author |
dc.contributor.author.fl_str_mv |
Pinheiro, Nádia Aguiar Portela Alves, Amanda Maria Barros Campos, Alissa Ellen Queiroz Ribeiro Almeida, Raimundo Rafael de Abreu, Flávia Oliveira Monteiro da Silva Ricardo, Nágila Maria Pontes Silva Vieira, Ícaro Gusmão Pinto Siqueira, Sônia Maria Costa |
dc.subject.por.fl_str_mv |
Bahía orange Limon Siciliano Modificación Adsorción Oxalato de amônio. Orange Bay Sicilian lemon Modification Adsorption Ammonium oxalate. Laranja Baía Limão Siciliano Modificação Adsorção Oxalato de amônio. |
topic |
Bahía orange Limon Siciliano Modificación Adsorción Oxalato de amônio. Orange Bay Sicilian lemon Modification Adsorption Ammonium oxalate. Laranja Baía Limão Siciliano Modificação Adsorção Oxalato de amônio. |
description |
Metals in effluents cause problems for humans and nature, so looking for substances to adsorb them is extremely important. The literature reports the relevance of pectins as heavy metal biosorbents. Thus, the objective was to extract, modify and compare pectins from Sicilian lemon and Bahia orange, aiming at the use and recovery of these residues, for Pb2+ adsorption. Extraction was performed with ammonium oxalate and characterizations by infrared, hydrogen nuclear magnetic resonance, gel permeation chromatography and high-performance liquid chromatography. The materials were evaluated in terms of kinetic models and adsorption capacity as a function of pH and concentrations. The modification was confirmed by FT-IR from the bands corresponding to the amides. The spectra showed that both are of low degree of esterification, with 36.86% and 33.33% for lemon and orange, respectively. However, they presented high percentages of amidation with 61.00% and 50.00% for lemon and orange, respectively. Both were classified as polymolecular, polydisperse and among the identified sugars, only rhamnose was not detected in orange pectin. The samples showed excellent removal rates, 94.86% for orange and 86.45% for lemon, at a concentration of 250 mg/L, adapting to the pseudo-second order model. Therefore, amidated pectins are important for Pb2+ chemisorption, due to their high adsorbent capacity at various concentrations, highlighting the orange that showed increasing percentages of removal at all concentrations. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-03-25 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/27455 10.33448/rsd-v11i4.27455 |
url |
https://rsdjournal.org/index.php/rsd/article/view/27455 |
identifier_str_mv |
10.33448/rsd-v11i4.27455 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/27455/24135 |
dc.rights.driver.fl_str_mv |
https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Research, Society and Development |
publisher.none.fl_str_mv |
Research, Society and Development |
dc.source.none.fl_str_mv |
Research, Society and Development; Vol. 11 No. 4; e50111427455 Research, Society and Development; Vol. 11 Núm. 4; e50111427455 Research, Society and Development; v. 11 n. 4; e50111427455 2525-3409 reponame:Research, Society and Development instname:Universidade Federal de Itajubá (UNIFEI) instacron:UNIFEI |
instname_str |
Universidade Federal de Itajubá (UNIFEI) |
instacron_str |
UNIFEI |
institution |
UNIFEI |
reponame_str |
Research, Society and Development |
collection |
Research, Society and Development |
repository.name.fl_str_mv |
Research, Society and Development - Universidade Federal de Itajubá (UNIFEI) |
repository.mail.fl_str_mv |
rsd.articles@gmail.com |
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1797052707650928640 |