Displaying publications 1 - 20 of 190 in total

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  1. Reactive extraction of Jatropha curcas L. seed for production of biodiesel: process optimization study
    Shuit SH, Lee KT, Kamaruddin AH, Yusup S
    Environ Sci Technol, 2010 Jun 1;44(11):4361-7.
    PMID: 20455588 DOI: 10.1021/es902608v
    Biodiesel from Jatropha curcas L. seed is conventionally produced via a two-step method: extraction of oil and subsequent esterification/transesterification to fatty acid methyl esters (FAME), commonly known as biodiesel. Contrarily, in this study, a single step in situ extraction, esterification and transesterification (collectively known as reactive extraction) of J. curcas L. seed to biodiesel, was investigated and optimized. Design of experiments (DOE) was used to study the effect of various process parameters on the yield of FAME. The process parameters studied include reaction temperature (30-60 degrees C), methanol to seed ratio (5-20 mL/g), catalyst loading (5-30 wt %), and reaction time (1-24 h). The optimum reaction condition was then obtained by using response surface methodology (RSM) coupled with central composite design (CCD). Results showed that an optimum biodiesel yield of 98.1% can be obtained under the following reaction conditions: reaction temperature of 60 degrees C, methanol to seed ratio of 10.5 mL/g, 21.8 wt % of H(2)SO(4), and reaction period of 10 h.
    Matched MeSH terms: Seeds/chemistry*
  2. Fulltext Determination of chemical changes in Isatis indigotica seeds carried after Chinese first spaceship with FTIR and 2D-IR correlation spectroscopy
    Chen X, Keong CY, Mei X, Lan J
    Spectrochim Acta A Mol Biomol Spectrosc, 2014 Apr 24;124:528-34.
    PMID: 24508891 DOI: 10.1016/j.saa.2014.01.048
    Spaceflight represents a complex environmental condition. Space mutagenesis breeding has achieved and marked certain results over the years. This method was employed in our previous studies in order to obtain improved germplasm of Isatis indigotica. This study is to determine the chemical changes in I. indigotica seeds carried after Chinese first spaceship (Shenzhou I). Fourier transform infrared (FTIR), second derivative and two-dimensional infrared (2DIR) correlation spectroscopy were used in analysis. Not much differences between the two spectra were found except the peaks in the range of 1500-1200 cm(-)(1) which was about 7 cm(-)(1) different and indicated the absorption could be initialed from different bonds. SP4 showed different derivative compared with C4 in the second derivative spectra of 1200-800 cm(-)(1). The stronger signal of 2DIR in SP4 indicated the protein content of the seed was changed after spaceflight. It is concluded that spaceflight provided an extreme condition that caused changes of chemical properties in I. indigotica.
    Matched MeSH terms: Seeds/chemistry*
  3. Fulltext A Safe One-Pot Synthesis and Characterization of Epoxidized Moringa Oleifera Oil
    Siwayanan P, Chin LZ, Parthiban A, Ayodele OB, Hong BZ
    J Oleo Sci, 2024;73(4):479-487.
    PMID: 38556282 DOI: 10.5650/jos.ess23121
    Global demand for epoxidized vegetable oil has been steadily growing. Epoxidized vegetable oils are typically produced using a two-pot synthesis process in which the oxidation and epoxidation reactions are carried out sequentially. This two-pot synthesis method, however, has a major drawback in industrialscale production, particularly when it comes to operational and process safety issues. A laboratory-scale one-pot synthesis method was attempted in this study with the aim to safely synthesize epoxidized Moringa Oleifera oil (eMOo) by avoiding the occurrence of undesired exothermic runaway reaction. The oil extracted from Moringa Oleifera oil seed kernel (MOo) was used as a starting component due to its high degree of unsaturation and also because the Moringa Oleifera plant can be freely grown in any soil conditions. Two parallel oxidation and epoxidation reactions were carried out simultaneously in this one-pot synthesis method to produce eMOo. The effect of five different mole ratios of MOo, acetic acid and hydrogen peroxide (1:1:1, 1:1:2, 1:1.5:2, 1:1.75:2 and 1:2:2, respectively) on reaction mechanism was investigated at the controlled temperature range of 43 - 55°C and reaction time of 0 - 120 min. The physicochemical properties of MOo as well as the oxirane oxygen content (OOC) of the resulting eMOo were characterized. In addition, GC-MS and FTIR analysis were performed to verify the molecular composition of MOo and also to identify the epoxy group of the resulting eMOo respectively. Among the five different mole ratios studied, the 1:1.5:2 mole ratio has the highest unsaturation conversion of 79.57% and OOC of 4.12%.
    Matched MeSH terms: Seeds/chemistry
  4. Preparation and characterisation of nanoliposomes containing winged bean seeds bioactive peptides
    Chay SY, Tan WK, Saari N
    J Microencapsul, 2015;32(5):488-95.
    PMID: 26079597 DOI: 10.3109/02652048.2015.1057250
    The aim of this study was to produce and characterise nanosize liposomes containing bioactive peptides with antioxidative and ACE-inhibitory properties, derived from winged bean seeds (WBS) protein. WBS powder was papain-proteolysed, at 70 °C and pH 6.5 for six hours, followed by encapsulation via a solvent-free heating method. The results showed that the WBS proteolysate was successfully incorporated into spherical, unilamellar liposomal particles, with particle diameter, polydispersity index, zeta potential and encapsulation efficiency of 193.3 ± 0.12 nm, 0.4 ± 0.02 (unit less), -70.5 ± 0.30 mV and 27.6 ± 1.17%, respectively. It also demonstrated good storage stability over eight weeks at 4 °C, indicated by slight increment (15.1%) in particle size and a zeta potential only weaker by 17.2% at the end of the study period. These results suggested the feasibility of entrapping water soluble peptides in hydrophobic liposomal system that, upon optimisation, has the potential to act as bioactive food ingredient.
    Matched MeSH terms: Seeds/chemistry*
  5. Physicochemical properties and toxicity of cocoa powder-like product from roasted seeds of fermented rambutan (Nephelium lappaceum L.) fruit
    Chai KF, Chang LS, Adzahan NM, Karim R, Rukayadi Y, Ghazali HM
    Food Chem, 2019 Jan 15;271:298-308.
    PMID: 30236681 DOI: 10.1016/j.foodchem.2018.07.155
    A novel way to fully utilize rambutan fruit and seed is to ferment peeled fruits followed by drying and roasting, and use the seeds to produce seed powder similar to that of cocoa powder. Hence, the objective of this study was to optimize the roasting time and temperature of rambutan fruit post-fermentation and drying, and to produce a cocoa-like powder product from the seeds. Parameters monitored during roasting were colour and total phenolic content, while seed powder obtained using optimized roasting conditions was analyzed for its physicochemical properties and toxicity. The latter was examined using the brine shrimp lethality assay. Results showed that the roasted seed powder possessed colour and key volatile compounds similar to that of cocoa powder. Besides, the brine shrimp lethality assay indicated that the roasted seed powder was non-toxic. Thus, the fruit, including its seed could be fully utilized and subsequently, wastage could be reduced.
    Matched MeSH terms: Seeds/chemistry
  6. Fulltext Optimization of Total Phenolic and Flavonoid Contents of Defatted Pitaya (Hylocereus polyrhizus) Seed Extract and Its Antioxidant Properties
    Zulkifli SA, Abd Gani SS, Zaidan UH, Halmi MIE
    Molecules, 2020 Feb 12;25(4).
    PMID: 32059460 DOI: 10.3390/molecules25040787
    The present study was conducted to optimize extraction process for defatted pitaya seed extract (DPSE) adopting response surface methodology (RSM). A five-level central composite design was used to optimize total phenolic content (TPC), total flavonoid content (TFC), ferric reducing antioxidant power (FRAP), and 2,2'-azino-bis (3-ethylbenzothizoline-6-sulfonic acid (ABTS) activities. The independent variables included extraction time (30-60 min), extraction temperature (40-80 °C) and ethanol concentration (60%-80%). Results showed that the quadratic polynomial equations for all models were significant at (p < 0.05), with non-significant lack of fit at p > 0.05 and R2 of more than 0.90. The optimized extraction parameters were established as follows: extraction time of 45 min, extraction temperature of 70 °C and ethanol concentration of 80%. Under these conditions, the recovery of TPC, TFC, and antioxidant activity based on FRAP and ABTS were 128.58 ± 1.61 mg gallic acid equivalent (GAE)/g sample, 9.805 ± 0.69 mg quercetin equivalent (QE)/g sample, 1.23 ± 0.03 mM Fe2+/g sample, and 91.62% ± 0.15, respectively. Ultra-high-performance liquid chromatography-quadrupole time-of-flight mass spectrometry (UPLC-QTOF/MS) analysis identified seven chemical compounds with flavonoids constituting major composition of the DPSE.
    Matched MeSH terms: Seeds/chemistry
  7. Fulltext Biochemical Composition and Biological Activities of Date Palm (Phoenix dactylifera L.) Seeds: A Review
    Alkhoori MA, Kong AS, Aljaafari MN, Abushelaibi A, Erin Lim SH, Cheng WH, et al.
    Biomolecules, 2022 Nov 03;12(11).
    PMID: 36358976 DOI: 10.3390/biom12111626
    Date palm (Phoenix dactylifera L.) is an essential agricultural crop in most Middle Eastern countries, and its fruit, known as dates, is consumed by millions of people. Date seeds, a by-product of the date fruit processing industry, are a waste product used as food for domestic farm animals. Date seeds contain abundant sources of carbohydrates, oil, dietary fiber, and protein; they also contain bioactive phenolic compounds that may possess potential biological properties. In addition, its rich chemical composition makes date seeds suitable for use in food product formulation, cosmetics, and medicinal supplements. This review aims to provide a discourse on the nutritional value of date seeds. The latest data on the cytotoxicity of date seed compounds against cancer cell lines, its ability to combat diabetes, antioxidant potential, antimicrobial effect, and anti-inflammatory activity will be provided, considering its potential to be a nutritional therapeutic agent for chronic diseases. Application of date seeds in the form of powder and oil will also be discussed.
    Matched MeSH terms: Seeds/chemistry
  8. The potential exploitation of the Malay-red apple (Syzygium malaccense) seed as source of a phosphorylated starch
    Santos GP, Miranda BM, Di-Medeiros MCB, Almeida VO, Ferreira RD, Morais DAB, et al.
    Carbohydr Res, 2024 Jan;535:109008.
    PMID: 38103463 DOI: 10.1016/j.carres.2023.109008
    This work presents the characterization of a novel naturally phosphorylated starch extracted from an unconventional and non-utilized source, the seeds of the stone fruit Syzygium malaccense. The morphology and chemical characteristics of the extracted starch were examined by scanning electron microscopy, FTIR, 1H/13C/31P NMR and 13C-CP/MAS-NMR, HPAEC-PAD chromatography, XRD, DSC, and RVA. The extraction yielded a highly pure starch (95.6 %) with an average granule size of 13 μm. The analysis of the starch components revealed an amylose content of 28.1 % and a predominance (65 %) of B-chains (B1-B3 65 %) in the amylopectin, as shown through HPAEC-PAD chromatography. The X-ray diffractogram was compatible with B-type starch, which was confirmed by the deconvolution of the C1 peak in the 13C-CP/MAS-NMR. X-Ray diffractogram also showed that S. malaccense has 28.5 % of crystallinity. DSC analysis showed values of 82.6 °C and -12.41 J g-1 for Tc and ΔH, respectively, which is compatible with a highly ordered starch granule structure. The values observed for peak (4678 mPa•s), trough (3055 mPa•s), and final viscosity (6526 mPa•s) indicated that S. malaccense may be used as a thickener in hot food.
    Matched MeSH terms: Seeds/chemistry
  9. Fractionation and physicochemical characterization of dietary fiber of kenaf (Hibiscus cannabinus L.) seed
    Nevara GA, Muhammad SKS, Zawawi N, Mustapha NA, Karim R
    J Sci Food Agric, 2024 Apr;104(6):3216-3227.
    PMID: 38072678 DOI: 10.1002/jsfa.13208
    BACKGROUND: Kenaf seeds are underutilized kenaf plant by-products, containing essential nutrients including dietary fiber (DF), which can be potentially utilized as food ingredients. The present study aimed to evaluate the physicochemical characteristics of kenaf seed fiber fractions extracted from kenaf seed.

    RESULTS: Defatted kenaf seed powder yielded four DF fractions: alkali-soluble hemicellulose (146.4 g kg-1 ), calcium-bound pectin (10.3 g kg-1 ) and acid-soluble pectin (25.4 g kg-1 ) made up the soluble fibre fraction, whereas cellulose (202.2 g kg-1 ) comprised the insoluble fraction. All fractions were evaluated for their physicochemical properties. The DF fractions contained glucose, mannose, xylose and arabinose, and a small amount of uronic acid (1.2-2.7 g kg-1 ). The isolated pectin fractions had a low degree of esterification (14-30%). All the isolated DF fractions had high average molecular weights ranging from 0.3 to 4.3 × 106 g mol-1 . X-ray diffractogram analysis revealed that the fractions consisted mainly of an amorphous structure with a relative crystallinity ranging from 31.6% to 44.1%. The Fourier-transform infrared spectroscopy spectrum of kenaf seed and its DF fractions showed typical absorption of polysaccharides, with the presence of hydroxyl, carboxyl, acetyl and methyl groups. Scanning electron microscopy analysis demonstrated that the raw material with the rigid structure resulted in soluble and insoluble DF fractions with more fragile and fibrous appearances, respectively. The soluble DF demonstrated greater flowability and compressibility than the insoluble fractions.

    CONCLUSION: These findings provide novel information on the DF fractions of kenaf seeds, which could be used as a potential new DF for the food industry. © 2023 Society of Chemical Industry.

    Matched MeSH terms: Seeds/chemistry
  10. Fulltext Optimization of natural lipstick formulation based on pitaya (Hylocereus polyrhizus) seed oil using D-optimal mixture experimental design
    Kamairudin N, Gani SS, Masoumi HR, Hashim P
    Molecules, 2014;19(10):16672-83.
    PMID: 25325152 DOI: 10.3390/molecules191016672
    The D-optimal mixture experimental design was employed to optimize the melting point of natural lipstick based on pitaya (Hylocereus polyrhizus) seed oil. The influence of the main lipstick components-pitaya seed oil (10%-25% w/w), virgin coconut oil (25%-45% w/w), beeswax (5%-25% w/w), candelilla wax (1%-5% w/w) and carnauba wax (1%-5% w/w)-were investigated with respect to the melting point properties of the lipstick formulation. The D-optimal mixture experimental design was applied to optimize the properties of lipstick by focusing on the melting point with respect to the above influencing components. The D-optimal mixture design analysis showed that the variation in the response (melting point) could be depicted as a quadratic function of the main components of the lipstick. The best combination of each significant factor determined by the D-optimal mixture design was established to be pitaya seed oil (25% w/w), virgin coconut oil (37% w/w), beeswax (17% w/w), candelilla wax (2% w/w) and carnauba wax (2% w/w). With respect to these factors, the 46.0 °C melting point property was observed experimentally, similar to the theoretical prediction of 46.5 °C. Carnauba wax is the most influential factor on this response (melting point) with its function being with respect to heat endurance. The quadratic polynomial model sufficiently fit the experimental data.
    Matched MeSH terms: Seeds/chemistry*
  11. Fulltext A randomised controlled trial on hypolipidemic effects of Nigella Sativa seeds powder in menopausal women
    Ibrahim RM, Hamdan NS, Mahmud R, Imam MU, Saini SM, Rashid SN, et al.
    J Transl Med, 2014;12:82.
    PMID: 24685020 DOI: 10.1186/1479-5876-12-82
    The risk of cardiovascular diseases (CVD) is increased tremendously among menopausal women, and there is an increasing demand for alternative therapies for managing factors like dyslipidemia that contribute to CVD development.
    Matched MeSH terms: Seeds/chemistry*
  12. Making use of guava seed (Psidium guajava L): the effects of pre-treatments on its chemical composition
    Chang YP, Tan MP, Lok WL, Pakianathan S, Supramaniam Y
    Plant Foods Hum Nutr, 2014 Mar;69(1):43-9.
    PMID: 24292972 DOI: 10.1007/s11130-013-0396-3
    The guava processing industry in Malaysia produces by-products in the form of seed core and peel. These by-products can be regarded as underused resources but there are concerns about their composition that prevent their use in the food and feed industries. This study aims to analyze the respective effects of heat treatments (boiling or autoclaving) and germination periods on the nutritional composition and phytochemical content of guava seeds. The guava seeds were found to contain 618, 78, 72, and 5 mg/g dry weight total dietary fiber, fat, protein, and ash, respectively. The tannin and saponin contents, but not the phytic acid content, were below the respective anti-nutritional thresholds. The heat treatments did not affect the total dietary fiber and ash contents but reduced all other chemical components to different extents (15-91%). Boiling did not reduce the phytic acid content substantially but autoclaving caused a reduction of 91% to a level below the anti-nutritional threshold. Germination for 14 days caused a significant reduction in nutrient contents in the range of 16-79%. Germination also reduced the phytic acid content by 90% in the seed but did not significantly affect the saponin content. Thus, guava seed can be treated thermally or germinated to manipulate its chemical composition to enable its use in the food and feed industries.
    Matched MeSH terms: Seeds/chemistry*
  13. Stabilization of water in oil in water (W/O/W) emulsion using whey protein isolate-conjugated durian seed gum: enhancement of interfacial activity through conjugation process
    Tabatabaee Amid B, Mirhosseini H
    Colloids Surf B Biointerfaces, 2014 Jan 1;113:107-14.
    PMID: 24060935 DOI: 10.1016/j.colsurfb.2013.08.042
    The present work was conducted to investigate the effect of purification and conjugation processes on functional properties of durian seed gum (DSG) used for stabilization of water in oil in water (W/O/W) emulsion. Whey protein isolate (WPI) was conjugated to durian seed gum through the covalent linkage. In order to prepare WPI-DSG conjugate, covalent linkage of whey protein isolate to durian seed gum was obtained by Maillard reaction induced by heating at 60 °C and 80% (±1%) relative humidity. SDS-polyacrylamide gel electrophoresis was used to test the formation of the covalent linkage between whey protein isolate and durian seed gum after conjugation process. In this study, W/O/W stabilized by WPI-conjugated DSG A showed the highest interface activity and lowest creaming layer among all prepared emulsions. This indicated that the partial conjugation of WPI to DSG significantly improved its functional characteristics in W/O/W emulsion. The addition of WPI-conjugated DSG to W/O/W emulsion increased the viscosity more than non-conjugated durian seed gum (or control). This might be due to possible increment of the molecular weight after linking the protein fraction to the structure of durian seed gum through the conjugation process.
    Matched MeSH terms: Seeds/chemistry*
  14. Optimization of supercritical methanol reactive extraction by response surface methodology and product characterization from Jatropha curcas L. seeds
    Lim S, Lee KT
    Bioresour Technol, 2013 Aug;142:121-30.
    PMID: 23735793 DOI: 10.1016/j.biortech.2013.05.010
    In this study, optimization of supercritical reactive extraction directly from Jatropha seeds in a high pressure batch reactor using Response Surface Methodology (RSM) coupled with Central Composite Rotatable Design (CCRD) was performed. Four primary variables (methanol to solid ratio (SSR), reaction temperature, time and CO2 initial pressure) were investigated under the proposed constraints. It was found that all variables had significant effects towards fatty acid methyl esters (FAME) yield. Moreover, three interaction effects between the variables also played a major role in influencing the final FAME yield. Optimum FAME yield at 92.0 wt.% was achieved under the following conditions: 5.9 SSR, 300°C, 12.3 min and 20 bar CO2. Final FAME product was discovered to fulfil existing international standard. Preliminary characterization analysis proved that the solid residue can be burnt as solid fuel in the form of biochar while the liquid product can be separated as specialty chemicals or burned as bio-oil for energy production.
    Matched MeSH terms: Seeds/chemistry*
  15. Influence of different purification and drying methods on rheological properties and viscoelastic behaviour of durian seed gum
    Amid BT, Mirhosseini H
    Carbohydr Polym, 2012 Sep 1;90(1):452-61.
    PMID: 24751065 DOI: 10.1016/j.carbpol.2012.05.065
    The aim of the present study was to investigate the effects of different purification and drying methods on the viscoelastic behaviour and rheological properties of durian seed gum. The results indicated that the purified gum A (using isopropanol and ethanol) and D (using hydrochloric acid and ethanol) showed the highest and lowest viscosity, respectively. Four drying techniques included oven drying (105 °C), freeze drying, spray drying and vacuum oven drying. In the present work, all purified gums exhibited more elastic (gel-like) behaviour than the viscous (liquid-like) behaviour (G″
    Matched MeSH terms: Seeds/chemistry*
  16. Fulltext Influence of chemical extraction conditions on the physicochemical and functional properties of polysaccharide gum from durian (Durio zibethinus) seed
    Mirhosseini H, Amid BT
    Molecules, 2012 May 29;17(6):6465-80.
    PMID: 22643356 DOI: 10.3390/molecules17066465
    Durian seed is an agricultural biomass waste of durian fruit. It can be a natural plant source of non-starch polysaccharide gum with potential functional properties. The main goal of the present study was to investigate the effect of chemical extraction variables (i.e., the decolouring time, soaking temperature and soaking time) on the physicochemical properties of durian seed gum. The physicochemical and functional properties of chemically-extracted durian seed gum were assessed by determining the particle size and distribution, solubility and the water- and oil-holding capacity (WHC and OHC). The present work revealed that the soaking time should be considered as the most critical extraction variable affecting the physicochemical properties of crude durian seed gum.
    Matched MeSH terms: Seeds/chemistry*
  17. Composition and thermal characteristics of Madhuca longifolia seed fat and its solid and liquid fractions
    Marikkar JM, Ghazali HM, Long K
    J Oleo Sci, 2010;59(1):7-14.
    PMID: 20032594
    This study was to characterize the seed fat from Madhuca longifolia known as Mee fat and its solid and liquid fractions with the objective of distinguishing them. A sample of Mee fat was partitioned into solid and liquid fractions using acetone as the solvent medium. The isolated fractions were compared to the native Mee fat sample with respect to various physico-chemical parameters using standard chemical methods as well as instrumental techniques such as, gas liquid chromatography (GLC), reversed-phase high performance liquid chromatography (RP-HPLC), and differential scanning calorimetry (DSC). Basic analyses indicated that there were wide variations between the native sample and its fractions with respect to iodine value (IV), and slip melting point (SMP). The cloud point (CP) of the liquid fraction was found to be 10.5 degrees C. Fatty acid compositional analyses showed that the proportion of saturated fatty acids (SFA) such as palmitic and stearic went up in the high-melting fraction (HMF) while in low-melting fraction (LMF) the proportion of unsaturated fatty acid (USFA) such as oleic and lenoleic increased. According to the HPLC analyses, Mee fat had a tiacyl glycerol (TAG) sequence similar to that of palm oil. After fractionation, the solid and liquid fractions obtained were found to have TAG profiles very much different from the native sample. Thermal analyses by DSC showed that Mee fat had two-widely separated high and low melting thermal transitions, a feature which was beneficial for the effective separation of solid and liquid fractions. The thermal profiles displayed by the fractions were clearly distinguishable from that of the native sample.
    Matched MeSH terms: Seeds/chemistry*
  18. Influence of gamma-radiation on the nutritional and functional qualities of lotus seed flour
    Bhat R, Sridhar KR, Karim AA, Young CC, Arun AB
    J Agric Food Chem, 2009 Oct 28;57(20):9524-31.
    PMID: 19778060 DOI: 10.1021/jf902287e
    In the present study, we investigated the physicochemical and functional properties of lotus seed flour exposed to low and high doses of gamma-radiation (0-30 kGy; the dose recommended for quarantine and hygienic purposes). The results indicated raw seed flour to be rich in nutrients with minimal quantities of antinutritional factors. Irradiation resulted in a dose-dependent increase in some of the proximal constituents. The raw and gamma-irradiated seeds meet the Food and Agricultural Organization-World Health Organization recommended pattern of essential amino acids. Some of the antinutritional factors (phytic acid, total phenolics, and tannins) were lowered with gamma-irradiation, while the seed flours were devoid of lectins, L-3,4-dihydroxyphenylalanine, and polonium-210. The functional properties of the seed flour were significantly improved with gamma-radiation. gamma-radiation selectively preserved or improved the desired nutritional and functional traits of lotus seeds, thus ensuring a safe production of appropriate nutraceutically valued products.
    Matched MeSH terms: Seeds/chemistry
  19. Evaluation of papaya seeds as a novel non-conventional low-cost adsorbent for removal of methylene blue
    Hameed BH
    J Hazard Mater, 2009 Mar 15;162(2-3):939-44.
    PMID: 18606493 DOI: 10.1016/j.jhazmat.2008.05.120
    The feasibility of using papaya seeds (PS), abundantly available waste in Malaysia, for the cationic dye (methylene blue) adsorption has been investigated. Batch adsorption studies were conducted to study the effects of contact time, initial concentration (50-360 mg/L), pH (3-10) and adsorbent dose (0.05-1.00 g) on the removal of methylene blue (MB) at temperature of 30 degrees C. The equilibrium data were analyzed by the Langmuir, the Freundlich and the Temkin isotherms. The data fitted well with the Langmuir model with a maximum adsorption capacity of 555.557 mg/g. The pseudo-second-order kinetics was the best for the adsorption of MB by PS with good correlation. The results demonstrated that the PS is very effective to remove methylene blue from aqueous solutions.
    Matched MeSH terms: Seeds/chemistry*
  20. Adsorption characteristics of malachite green on activated carbon derived from rice husks produced by chemical-thermal process
    Rahman IA, Saad B, Shaidan S, Sya Rizal ES
    Bioresour Technol, 2005 Sep;96(14):1578-83.
    PMID: 15978990
    Phosphoric acid (H(3)PO(4)) and sodium hydroxide (NaOH) treated rice husks, followed by carbonization in a flowing nitrogen were used to study the adsorption of malachite green (MG) in aqueous solution. The effect of adsorption on contact time, concentration of MG and adsorbent dosage of the samples treated or carbonized at different temperatures were investigated. The results reveal that the optimum carbonization temperature is 500 degrees C in order to obtain adsorption capacity that is comparable to the commercial activated carbon for the husks treated by H(3)PO(4). It is interesting to note that MG adsorbed preferably on carbon-rich than on silica rich-sites. It is found that the behaviour of H(3)PO(4) treated absorbent followed both the Langmuir and Freundlich models while NaOH treated best fitted to only the Langmuir model.
    Matched MeSH terms: Seeds/chemistry*
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