scholarly journals Green Production of Zero-Valent Iron (ZVI) Using Tea-Leaf Extracts for Fenton Degradation of Mixed Rhodamine B and Methyl Orange Dyes

Materials ◽  
2022 ◽  
Vol 15 (1) ◽  
pp. 332
Author(s):  
Diana Rakhmawaty Eddy ◽  
Dian Nursyamsiah ◽  
Muhamad Diki Permana ◽  
Solihudin ◽  
Atiek Rostika Noviyanti ◽  
...  
Keyword(s):  
Methyl Orange ◽  
Rhodamine B ◽  
Volume Ratio ◽  
Reducing Agents ◽  
Zero Valent Iron ◽  
Treatment Needs ◽  
Leaf Extracts ◽  
Green Production ◽  
Tea Extract ◽  
Tea Leaf

The danger from the content of dyes produced by textile-industry waste can cause environmental degradation when not appropriately treated. However, existing waste-treatment methods have not been effective in degrading dyes in textile waste. Zero-valent iron (ZVI), which has been widely used for wastewater treatment, needs to be developed to acquire effective green production. Tea (Camellia sinensis) leaves contain many polyphenolic compounds used as natural reducing agents. Therefore, this study aims to synthesize ZVI using biological reducing agents from tea-leaf extract and apply the Fenton method to degrade the color mixture of rhodamine B and methyl orange. The results show that the highest polyphenols were obtained from tea extract by heating to 90 °C for 80 min. Furthermore, PSA results show that ZVI had a homogeneous size of iron and tea extract at a volume ratio of 1:3. The SEM-EDS results show that all samples had agglomerated particles. The ZVI 1:1 showed the best results, with a 100% decrease in the color intensity of the dye mixture for 60 min of reaction and a degradation percentage of 100% and 66.47% for rhodamine B and methyl orange from LC-MS analysis, respectively. Finally, the decrease in COD value by ZVI was 92.11%, higher than the 47.36% decrease obtained using Fe(II).

Control of Clostridium perfringens Spores by Green Tea Leaf Extracts during Cooling of Cooked Ground Beef, Chicken, and Pork†

2007 ◽  
Vol 70 (6) ◽  
pp. 1429-1433 ◽  
Author(s):  
VIJAY K. JUNEJA ◽  
M. L. BARI ◽  
Y. INATSU ◽  
S. KAWAMOTO ◽  
MENDEL FRIEDMAN
Keyword(s):  
Green Tea ◽  
Clostridium Perfringens ◽  
Spore Germination ◽  
Ground Beef ◽  
Leaf Extracts ◽  
Inhibition Of Growth ◽  
Dependent Inhibition ◽  
Leaf Powder ◽  
Tea Extract ◽  
Tea Leaf

We investigated the inhibition of Clostridium perfringens spore germination and outgrowth by two green tea extracts with low (green tea leaf powder [GTL]; 141 mg of total catechins per g of green tea extract) and high (green tea leaf extract [GTE]; 697 mg of total catechins per g of extract) catechin levels during abusive chilling of retail cooked ground beef, chicken, and pork. Green tea extracts were mixed into the thawed beef, chicken, and pork at concentrations of 0.5, 1.0, and 2.0% (wt/wt), along with a heat-activated (75°C for 20 min) three-strain spore cocktail to obtain a final concentration of ∼3 log spores per g. Samples (5 g) of the ground beef, chicken, and pork were then vacuum packaged and cooked to 71°Cfor1hina temperature-controlled water bath. Thereafter, the products were cooled from 54.4 to 7.2°C in 12, 15, 18, or 21 h, resulting in significant increases (P < 0.05) in the germination and outgrowth of C. perfringens populations in the ground beef, chicken, and pork control samples without GTL or GTE. Supplementation with 0.5 to 2% levels of GTL did not inhibit C. perfringens growth from spores. In contrast, the addition of 0.5 to 2% levels of GTE to beef, chicken, and pork resulted in a concentration-and time-dependent inhibition of C. perfringens growth from spores. At a 2% level of GTE, a significant (P < 0.05) inhibition of growth occurred at all chill rates for cooked ground beef, chicken, and pork. These results suggest that widely consumed catechins from green tea can reduce the potential risk of C. perfringens spore germination and outgrowth during abusive cooling from 54.4 to 7.2°C in 12, 15, 18, or 21 h of cooling for ground beef, chicken, and pork.

scholarly journals Green production of zero-valent iron nanoparticles using tree leaf extracts

2013 ◽  
Vol 445-446 ◽  
pp. 1-8 ◽  
Author(s):  
S. Machado ◽  
S.L. Pinto ◽  
J.P. Grosso ◽  
H.P.A. Nouws ◽  
J.T. Albergaria ◽  
...  
Keyword(s):  
Iron Nanoparticles ◽  
Zero Valent Iron ◽  
Leaf Extracts ◽  
Green Production ◽  
Tree Leaf ◽  
Zero Valent Iron Nanoparticles

Ultrasound assisted zero valent iron corrosion for peroxymonosulfate activation for Rhodamine-B degradation

Chemosphere ◽  
2019 ◽  
Vol 228 ◽  
pp. 412-417 ◽  
Author(s):  
Yixiong Pang ◽  
Yang Ruan ◽  
Yong Feng ◽  
Zenghui Diao ◽  
Kaimin Shih ◽  
...  
Keyword(s):  
Rhodamine B ◽  
Zero Valent Iron ◽  
Iron Corrosion ◽  
Ultrasound Assisted

scholarly journals Efficient activation of persulfate by calcium sulfate whisker supported nanoscale zero-valent iron for methyl orange removal

RSC Advances ◽  
2021 ◽  
Vol 11 (1) ◽  
pp. 452-461
Author(s):  
Yi Han ◽  
Xian Zhou ◽  
Li Lei ◽  
Huiqun Sun ◽  
Zhiyuan Niu ◽  
...  
Keyword(s):  
Composite Material ◽  
Methyl Orange ◽  
Calcium Sulfate ◽  
Zero Valent Iron ◽  
Nanoscale Zero Valent Iron ◽  
Calcium Sulfate Whiskers ◽  
Calcium Sulfate Whisker

In order to improve the utilization of nanoscale zero-valent iron (nZVI) in activating persulfate (PS), a composite material of nZVI/CSW with nZVI supported on calcium sulfate whiskers (CSWs) was synthesized in this study.

Biogenic synthesis of Au and Ag nanoparticles using aqueous solutions of Black Tea leaf extracts

2009 ◽  
Vol 71 (1) ◽  
pp. 113-118 ◽  
Author(s):  
Naznin Ara Begum ◽  
Samiran Mondal ◽  
Saswati Basu ◽  
Rajibul A. Laskar ◽  
Debabrata Mandal
Keyword(s):  
Aqueous Solutions ◽  
Ag Nanoparticles ◽  
Black Tea ◽  
Leaf Extracts ◽  
Biogenic Synthesis ◽  
Tea Leaf

Diversity of lactic acid bacteria from Miang, a traditional fermented tea leaf in northern Thailand and their tannin-tolerant ability in tea extract

2017 ◽  
Vol 55 (9) ◽  
pp. 720-729 ◽  
Author(s):  
Siriporn Chaikaew ◽  
Sasitorn Baipong ◽  
Teruo Sone ◽  
Apinun Kanpiengjai ◽  
Naradorn Chui-chai ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Northern Thailand ◽  
Tea Extract ◽  
Tea Leaf

scholarly journals Efficient Removal of Methyl Orange and Rhodamine-B Dyes with Low Cost Banana Peel Activated Carbon

2020 ◽  
Vol 32 (5) ◽  
pp. 1121-1127
Author(s):  
Mahesh Kumar Gupta ◽  
P.K. Tandon ◽  
Neelam Shukla ◽  
Harendra Singh ◽  
Shalini Srivastava
Keyword(s):  
Activated Carbon ◽  
Methyl Orange ◽  
Rhodamine B ◽  
Low Cost ◽  
Banana Peel ◽  
Duration Of Treatment ◽  
Wide Range ◽  
Before And After ◽  
Efficient Adsorbent ◽  
Solution Changes

Acid activated carbon obtained from cheap, non-toxic and locally available banana peel was used as a low cost and efficient adsorbent for the removal of dyes methyl orange and rhodamine-B from the aqueous solution. Changes in the resulting material before and after activation and after treatment were studied by different techniques, such as SEM-EDX, XRD, FTIR measurements. Effects of duration of treatment, amount of banana peel activated carbon, pH, and initial methyl orange and rhodamine-B concentration, on the removal of dye were studied to get optimum conditions for maximum dye removal. Removal efficiency of the activated ash remains almost constant in a wide range of pH from 2.5 to 5.6. In 75 min at room temperature removal of 98.5 % methyl orange (anionic) and 99.0 % rhodamine-B (cationic) dyes with 0.1 g and 0.125 g, respectively was obtained from the contaminated water having 10 ppm dye concentration.

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