期刊
SCIENCE OF THE TOTAL ENVIRONMENT
卷 539, 期 -, 页码 105-113出版社
ELSEVIER SCIENCE BV
DOI: 10.1016/j.scitotenv.2015.08.091
关键词
Nanoiron; nZVI; Green tea; Pomegranate; Red wine; Hexavalent chromium
资金
- LIFE + CHARM project [LIFE10 ENV/GR/000601]
- European Union (European Social Fund - ESF)
- Greek National Funds through Operational Program Education and Lifelong Learning of National Strategic Reference Framework (NSRF) - Research Funding Program: Heracleitus II Investing in Knowledge Society through European Social Fund
The effectiveness of five plant extracts and juices, i.e. extracts of Camellia sinensis (green tea, GT), Syzygium aromaticum (clove, CL), Mentha spicata (spearmint, SM), Punica granatum juice (pomegranate, PG) and Red Wine (RW), for the production of nanoiron suspensions and their application for Cr(VI) reduction was investigated. Polyphenols contained in extracts act as reducing agents for iron ions in aqueous solutions, forming thus iron nanoparticles, and stabilize the nanoparticles produced from further oxidation and agglomeration. The maximum amount of polyphenols extracted per g of herbs was obtained at herb mass to water volume ratio varying from 10 to 20 g/L Suspensions of nanoparticles with sizes below 60 nm were produced by mixing iron chloride solution with the plant extracts and juices investigated. The maximum concentration of nanoiron in suspensions was estimated to 22 mM, obtained using RW and PG at a mixing ratio of iron solution to extract equal to 2. Lower concentrations, up to 18 mM, were achieved using GT and CL extracts. Therefore, PG juice and RW were considered as more effective for nanoiron production, and, together with GT extracts, they were selected for the production of nanoiron suspensions, which have been proven effective for Cr(VI) reduction, reaching removal capacity as high as 500 mg Cr(VI) per g of iron in nanoparticles. (C) 2015 Elsevier B.V. All rights reserved.
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