Adsorción de Trihalometanos en solución acuosa utilizando Zeolita natural modificada

Autores/as

  • Víctor Manuel Sánchez-Corrales Departamento de Ingeniería Química y Metalurgia. Universidad de Sonora. Luis Encinas y Rosales S/N, Colonia Centro, C.P. 83000, Hermosillo, Sonora, México
  • Jesús Manuel Quiroz Castillo Programa Educativo de Ingeniería Ambiental, Unidad Académica Hermosillo. Universidad Estatal de Sonora. Ley Federal del Trabajo e Israel González S/N, Colonia Apolo, C.P. 83100, Hermosillo, Sonora, México
  • Roberto Leyva Ramos Facultad de Ciencias Químicas. Universidad Autónoma de San Luis Potosí. Álvaro Obregón No. 64, Colonia Centro, C.P. 78000, San Luis Potosí, San Luis Potosí, México
  • Octavio Cota Arriola Programa Educativo de Ingeniería Ambiental, Unidad Académica Hermosillo. Universidad Estatal de Sonora. Ley Federal del Trabajo e Israel González S/N, Colonia Apolo, C.P. 83100, Hermosillo, Sonora, México
  • Julieta Leyva Pacheco Programa Educativo de Ingeniería Ambiental, Unidad Académica Hermosillo. Universidad Estatal de Sonora. Ley Federal del Trabajo e Israel González S/N, Colonia Apolo, C.P. 83100, Hermosillo, Sonora, México
  • Daniel García Bedoya Programa Educativo de Ingeniería Ambiental, Unidad Académica Hermosillo. Universidad Estatal de Sonora. Ley Federal del Trabajo e Israel González S/N, Colonia Apolo, C.P. 83100, Hermosillo, Sonora, México
  • Roberto Ramírez Leal Programa Educativo de Ingeniería Ambiental, Unidad Académica Hermosillo. Universidad Estatal de Sonora. Ley Federal del Trabajo e Israel González S/N, Colonia Apolo, C.P. 83100, Hermosillo, Sonora, México
  • Martín Eusebio Cruz Campas Programa Educativo de Ingeniería Ambiental, Unidad Académica Hermosillo. Universidad Estatal de Sonora. Ley Federal del Trabajo e Israel González S/N, Colonia Apolo, C.P. 83100, Hermosillo, Sonora, México

DOI:

https://doi.org/10.18633/biotecnia.v21i2.938

Palabras clave:

Trihalometanos, zeolita, adsorción

Resumen

Los trihalometanos (THMs) se producen cuando los desinfectantes que contienen cloro reaccionan con materia orgánica natural presente en el agua a tratar, la velocidad de formación de estas sustancias disminuye con el tiempo de contacto, pero aumenta con la dosis de cloro. Durante 1989 se examinaron las concentraciones de subproductos de la desinfección en 35 plantas de tratamiento en EE.UU. y se encontró que los THMs eran los compuestos presentes en mayor cantidad, los cuatro THMs más comunes son el triclorometano (cloroformo), dibromoclorometano, diclorobromometano y tribromometano (bromoformo). Con el fin de estudiar una posible solución a este problema, en este trabajo se realizaron pruebas de adsorción con zeolita natural del Estado de Sonora, modificada superficialmente con el surfactante hexadeciltrimetilamonio (HDTMA), para determinar su capacidad de remoción de trihalometanos en solución acuosa; se desarrollaron los experimentos de adsorción a seis distintas concentraciones y a tres diferentes temperaturas, todos los datos de equilibrio se ajustan a la ecuación de Langmuir, se pueden observar ligeras diferencias en la capacidad de adsorción para cada contaminante, detectándose una mayor capacidad para dibromoclorometano y bromoformo. La fase hidrofóbica en la superficie de la zeolita se comporta como un medio de partición para los THMs, por lo que la zeolita modificada con HDTMA puede ser utilizada para adsorber THMs en solución acuosa.

Citas

Ahmad, M. A. and Alrozi, R. 2010. Optimization of preparation conditions for mangosteen peel-based activated carbons for the removal of Remazol Brilliant Blue R using response surface methodology. Chemical Engineering Journal, 165, 883–890.

Ali, B. H., Cahlikova, L., Opletal, L., Karaca, T., Manoj, P., Ramkumar, A., Al Suleimani, Y. M., Al Za’abi, M., Nemmar, A., Chocholousova-Havlikova, L., Locarek, M., Siatka, T. and Blunden, G. 2017. Effect of aqueous extract and anthocyanins of calyces of Hibiscus sabdariffa (Malvaceae) in rats with adenine-induced chronic kidney disease. Journal of Pharmacy and Pharmacology, 69, 1219–1229.

Ali, B. H., Wabel, N. A. and Blunden, G. 2005. Phytochemical, pharmacological and toxicological aspects of Hibiscus sabdariffa L.: a review. Phytotherapy Research, 19, 369–375.

Aurelio, D.-L., Edgardo, R. G. and Navarro-Galindo, S. 2008. Thermal kinetic degradation of anthocyanins in a roselle (Hibiscus sabdariffa L. cv. ‘Criollo’) infusion. International Journal of Food Science and Technology, 43, 322–325.

Bechoff, A., Cissé, M., Fliedel, G., Declemy, A.-L., Ayessou, N., Akissoe, N., Touré, C., Bennett, B., Pintado, M., Pallet, D. and Tomlins, K. I. 2014. Relationships between anthocyanins and other compounds and sensory acceptability of Hibiscus drinks. Food Chemistry, 148, 112–119.

Bolea, C., Turturica, M., Stanciuc, N. and Vizireanu, C. 2016. Thermal degradation kinetics of bioactive compounds from black rice flour (Oryza sativa L.) extracts. Journal of Cereal Science, 71, 160–166.

Chan, E., Lim, Y., Wong, S., Lim, K., Tan, S., Lianto, F. and Yong, M. 2009. Effects of different drying methods on the antioxidant properties of leaves and tea of ginger species. Food Chemistry, 113, 166–172.

Chiu, C. T., Chen, J. H., Chou, F. P. and Lin, H. H. 2015. Hibiscus sabdariffa Leaf Extract Inhibits Human Prostate Cancer Cell Invasion via Down-Regulation of Akt/NF-kappa B/MMP-9 Pathway. Nutrients, 7, 5065–5087.

Chumsri, P., Sirichote, A. and Itharat, A. 2008. Studies on the optimum conditions for the extraction and concentration of roselle (Hibiscus sabdariffa Linn.) extract. Songklanakarin Journal of Science and Technology, 30, 133–139.

Cisse, M., Dornier, M., Sakho, M., Ndiaye, A., Reynes, M. and Sock, O. 2009. Le bissap (Hibiscus sabdariffa L.): composition et principales utilisations. Fruits, 64, 179–193.

Corbo, M. R., Bevilacqua, A., Petruzzi, L., Casanova, F. P. and Sinigaglia, M. 2014. Functional Beverages: The Emerging Side of Functional Foods Commercial Trends, Research, and Health Implications. Comprehensive Reviews in Food Science and Food Safety, 13, 1192–1206.

Domínguez Avila, J. A., Wall Medrano, A., Ruiz Pardo, C. A., Montalvo González, E. and González Aguilar, G. A. 2018. Use of nonthermal technologies in the production of functional beverages from vegetable ingredients to preserve heat-labile phytochemicals. Journal of Food Processing and Preservation, 42, e13506.

Fan, G., Han, Y., Gu, Z. and Chen, D. 2008. Optimizing conditions for anthocyanins extraction from purple sweet potato using response surface methodology (RSM). LWT-Food Science and Technology, 41, 155–160.

Fernández-Arroyo, S., Rodríguez-Medina, I. C., Beltrán-Debón, R., Pasini, F., Joven, J., Micol, V., Segura-Carretero, A. and Fernández-Gutiérrez, A. 2011. Quantification of the polyphenolic fraction and in vitro antioxidant and in vivo anti-hyperlipemic activities of Hibiscus sabdariffa aqueous extract. Food Research International, 44, 1490–1495.

Galicia-Flores, L., Salinas-Moreno, Y., Espinoza-García, B. and Sánchez-Feria, C. 2008. Caracterización fisicoquímica y actividad antioxidante de extractos de Jamaica (Hibiscus sabdariffa L.) nacional e importada. Revista Chapingo Serie Horticultura, 14, 121–129.

Garba, Z. N. and Rahim, A. A. 2014. Process optimization of K2C2O4-activated carbon from Prosopis africana seed hulls using response surface methodology. Journal of Analytical and Applied Pyrolysis, 107, 306–312.

Gradinaru, G., Biliaderis, C. G., Kallithraka, S., Kefalas, P. and Garcia- Viguera, C. 2003. Thermal stability of Hibiscus sabdariffa L. anthocyanins in solution and in solid state: effects of copigmentation and glass transition. Food Chemistry, 83, 423–436.

Grajeda-Iglesias, C., Figueroa-Espinoza, M. C., Barouh, N., Barea, B., Fernandes, A., De Freitas, V. and Salas, E. 2016. Isolation and Characterization of Anthocyanins from Hibiscus sabdariffa Flowers. Journal of Natural Products, 79, 1709–1718.

Guldiken, B., Boyacioglu, D. and Capanoglu, E. 2016. Optimization of Extraction of Bioactive Compounds from Black Carrot Using Response Surface Methodology (RSM). Food Analytical Methods, 9, 1876–1886.

He, B., Zhang, L. L., Yue, X. Y., Liang, J., Jiang, J., Gao, X. L. and Yue, P. X. 2016. Optimization of Ultrasound-Assisted Extraction of phenolic compounds and anthocyanins from blueberry (Vaccinium ashei) wine pomace. Food Chemistry, 204, 70–76.

Herrera-Arellano, A., Flores-Romero, S., Chávez-Soto, M. A. and Tortoriello, J. 2004. Effectiveness and tolerability of a standardized extract from Hibiscus sabdariffa in patients with mild to moderate hypertension: a controlled and randomized clinical trial. Phytomedicine, 11, 375–382.

Ku, C. S. and Mun, S. P. 2008. Optimization of the extraction of anthocyanin from Bokbunja (Rubus coreanus Miq.) marc produced during traditional wine processing and characterization of the extracts. Bioresourse Technology, 99, 8325–8330.

Lee, J., Durst, R. W. and Wrolstad, R. E. 2005. Determination of total monomeric anthocyanin pigment content of fruit juices, beverages, natural colorants, and wines by the pH differential method: collaborative study. Journal of AOAC International, 88, 1269–1278.

Lin, T.-L., Lin, H.-H., Chen, C.-C., Lin, M.-C., Chou, M.-C. and Wang, C.-J. 2007. Hibiscus sabdariffa extract reduces serum cholesterol in men and women. Nutrition Research, 27, 140–145.

Malacrida, A., Maggioni, D., Cassetti, A., Nicolini, G., Cavaletti, G. y Miloso, M. 2016. Antitumoral Effect of Hibiscus sabdariffa on Human Squamous Cell Carcinoma and Multiple Myeloma Cells. Nutrition and Cancer-an International Journal, 68, 1161–1170.

Martins, A. C., Bukman, L., Vargas, A. M., Barizão, É. O., Moraes, J. C., Visentainer, J. V. and Almeida, V. C. 2013. The antioxidant activity of teas measured by the FRAP method adapted to the FIA system: Optimising the conditions using the response surface methodology. Food Chemistry, 138, 574–580.

Mckay, D. L., Chen, C.-Y. O., Saltzman, E. and Blumberg, J. B. 2010. Hibiscus Sabdariffa L. Tea (Tisane) lowers blood pressure in prehypertensive and mildly hypertensive adults. The Journal of Nutrition, 140, 298–303.

Montgomery, D. C. 1997. Design and analysis of experiments, New York, Wiley.

Myer, R. and Montgomery, D. C. 2002. Response Surface Methodology: process and product optimization using designed experiment, New York, Wiley.

Nath, A. and Chattopadhyay, P. 2007. Optimization of oven toasting for improving crispness and other quality attributes of ready to eat potato-soy snack using response surface methodology. Journal of Food Engineering, 80, 1282–1292.

Oboh, G. and Rocha, J. B. T. 2008. Antioxidant and neuroprotective properties of sour tea (Hibiscus sabdariffa, calyx) and green tea (Camellia sinensis) on some pro-oxidant-induced lipid peroxidation in brain in vitro. Food Biophysics, 3, 382–389.

Olatunji, L. A., Adebayo, J. O., Oguntoye, O. B., Olatunde, N. O., Olatunji, V. A. and Soladoye, A. O. 2005. Effects of aqueous extracts of petals of red and green Hibiscus sabdariffa on plasma lipid and hematological variables in rats. Pharmaceutical Biology, 43, 471–474.

Patras, A., Brunton, N. P., Da Pieve, S. and Butler, F. 2009. Impact of high pressure processing on total antioxidant activity, phenolic, ascorbic acid, anthocyanin content and colour of strawberry and blackberry purées. Innovative Food Science and Emerging Technologies, 10, 308–313.

Peron, D. V., Fraga, S. and Antelo, F. 2017. Thermal degradation kinetics of anthocyanins extracted from jucara (Euterpe edulis Martius) and “Italia” grapes (Vitis vinifera L.), and the effect of heating on the antioxidant capacity. Food Chemistry, 232, 836–840.

Pinelo, M., Rubilar, M., Jerez, M., Sineiro, J. and Núñez, M. J. 2005. Effect of solvent, temperature, and solvent-to-solid ratio on the total phenolic content and antiradical activity of extracts from different components of grape pomace. Journal of Agricultural and Food Chemistry, 53, 2111–2117.

Prenesti, E., Berto, S., Daniele, P. G. and Toso, S. 2007. Antioxidant power quantification of decoction and cold infusions of Hibiscus sabdariffa flowers. Food Chemistry, 100, 433–438.

Ramirez-Rodrigues, M. M., Plaza, M. L., Azeredo, A., Balaban, M. O. and Marshall, M. R. 2011. Physicochemical and phytochemical properties of cold and hot water extraction from Hibiscus sabdariffa. Journal of Food Science, 76, 428–435.

Re, R., Pellegrini, N., Proteggente, A., Pannala, A., Yang, M. and Rice-Evans, C. 1999. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biology and Medicine, 26, 1231–1237.

Rhim, J.-W. 2002. Kinetics of thermal degradation of anthocyanin pigment solutions driven from red flower cabbage. Food Science and Biotechnology, 11, 361–364.

Sáyago-Ayerdi, S. G., Arranz, S., Serrano, J. and Goñi, I. 2007. Dietary fiber content and associated antioxidant compounds in roselle flower (Hibiscus sabdariffa L.) beverage. Journal of Agricultural and Food Chemistry, 55, 7886–7890.

Senthilkumar, S. R., Ashokkumar, B., Chandra Raj, K. and Gunasekaran, P. 2005. Optimization of medium composition for alkali-stable xylanase production by Aspergillus fischeri Fxn 1 in solid-state fermentation using central composite rotary design. Bioresourse Technology, 96, 1380–1386.

Serban, C., Sahebkar, A., Ursoniu, S., Andrica, F. and Banach, M. 2015. Effect of sour tea (Hibiscus sabdariffa L.) on arterial hypertension: a systematic review and meta-analysis of randomized controlled trials. Journal of Hypertension, 33, 1119–1127.

Setford, P. C., Jeffery, D. W., Grbin, P. R. and Muhlack, R. A. 2017. Factors affecting extraction and evolution of phenolic compounds during red wine maceration and the role of process modelling. Trends in Food Science & Technology, 69, 106–117.

Simic, V. M., Rajkovic, K. M., Stojicevic, S. S., Veliclovic, D. T., Nikolic, N. C., Lazic, M. L. and Karabegovic, I. T. 2016. Optimization of microwave-assisted extraction of total polyphenolic compounds from chokeberries by response surface methodology and artificial neural network. Separation and Purification Technology, 160, 89–97.

Sin, H. N., Yusof, S., Sheikh Abdul Hamid, N. and Rahman, R. A. 2006. Optimization of enzymatic clarification of sapodilla juice using response surface methodology. Journal of Food Engineering, 73, 313–319.

Sinela, A., Rawat, N., Mertz, C., Achir, N., Fulcrand, H. and Dornier, M. 2017. Anthocyanins degradation during storage of Hibiscus sabdariffa extract and evolution of its degradation products. Food Chemistry, 214, 234–241.

Spigno, G. and De Faveri, D. M. 2007. Antioxidants from grape stalks and marc: Influence of extraction procedure on yield, purity and antioxidant power of the extracts. Journal of Food Engineering, 78, 793–801.

Thoo, Y. Y., Ho, S. K., Liang, J. Y., Ho, C. W. and Tan, C. P. 2010. Effects of binary solvent extraction system, extraction time and extraction temperature on phenolic antioxidants and antioxidant capacity from mengkudu (Morinda citrifolia). Food Chemistry, 120, 290–295.

Tsai, P.-J., Mcintosh, J., Pearce, P., Camden, B. and Jordan, B. R. 2002. Anthocyanin and antioxidant capacity in roselle (Hibiscus Sabdariffa L.) extract. Food Research International, 35, 351–356.

Vahid Farzaneh and Carvalho, I. S. 2017. Modelling of Microwave Assisted Extraction (MAE) of Anthocyanins (TMA). Journal of Applied Research on Medicinal and Aromatic Plants, 6, 92–100.

Villa-Rodríguez, J. A., Molina-Corral, F. J., Ayala-Zavala, J. F., Olivas, G. I. and González-Aguilar, G. A. 2011. Effect of maturity stage on the content of fatty acids and antioxidant activity of ‘Hass’ avocado. Food Research International, 44, 1231–1237.

Wong, P. K., Yusof, S., Ghazali, H. M. and Man, C. 2003. Optimization of hot water extraction of roselle juice using response surface methodology: a comparative study with other extraction methods. Journal of the Science of Food and Agriculture, 83, 1273–1278.

Descargas

Publicado

2019-04-01

Cómo citar

Sánchez-Corrales, V. M., Quiroz Castillo, J. M., Leyva Ramos, R., Cota Arriola, O., Leyva Pacheco, J., García Bedoya, D., Ramírez Leal, R., & Cruz Campas, M. E. (2019). Adsorción de Trihalometanos en solución acuosa utilizando Zeolita natural modificada. Biotecnia, 21(2), 123–128. https://doi.org/10.18633/biotecnia.v21i2.938

Número

Sección

Artículos originales