Activated Carbon Extraction Research Articles

Determination of DDT and Metabolites in Surface Water and Sediment Using LLE, SPE, ACE and SE

Surface water and sediment samples collected from Jukskei River in South Africa, were subjected to different extraction techniques, liquid-liquid (LLE), solid-phase extraction (SPE), activated carbon extraction (ACE) and soxhlet extraction (SE) for sediment. The samples were extracted with dichloromethane, cleaned in a silica gel column and the extracts quantified using a Varian 3800 GC-ECD. The percentage recovery test for 2,4'DDT, DDE and DDD and 4,4'DDT, DDE and DDD in water ranged from 80%-96% and 76%-95% (LLE); 56%-76% and 56%-70% (SPE) and 75%-84% (ACE), respectively; while that recoveries for sediment samples varied from 65%-95% for 2,4'DDT, DDE and DDD and 80%-91% for 4,4'DDT, DDE and DDD. The high recoveries exhibited by ACE compared very well with LLE and SE. This was not the case with SPE which exhibited the lowest value of recoveries for both 2,4 and 4,4'DDD, DDE and DDT standard samples. The mean concentrations of DDT and metabolites ranged from nd-1.10 μg/L, nd-0.80 μg/L, nd-1.21 μg/L and 1.92 μg/L for LLE, SPE, ACE and SE, respectively. The total DDT (2,4' and 4,4'-DDT) in water and sediment samples ranged from 1.20-3.25 μg/L and 1.82-5.24 μg/L, respectively. The low concentrations of the DDT metabolites obtained in the present study may suggest a recent contamination of the river by DDT.

Flow injection analysis of nitrate-N determination in root vegetables: Study of the effects of cooking

Abstract Vegetables are the major vehicles for the entry of nitrate into the human system. Ever-increasing concern over nitrate toxicity has directed a number of countries to lay down maximum allowable threshold concentrations with regards to nitrate-N in vegetables. Fiji is an independent island nation, located in the southern Pacific Ocean, has a tropical oceanic climate and hence expected to have high nitrate-N levels in vegetables. Thus, the present study was devoted to establish a flow injection analysis (FIA) technique for nitrate-N determination in Fiji’s commonly consumed fresh and cooked root vegetables such as potato (Solanum tuberosum), dalo (Colocasia esculenta), sweet potato (Ipomoea batatas) and carrot (Daucus carota L.). Activated carbon extraction technique was applied to extract nitrate-N. FIA with colorimetric detection technique having linear dynamic range of determination 1.0–20.0 mg L−1 and detection limit of 0.042 mg L−1 (0.34 mg kg−1), using sulphanilamide and N-(1-naphthyl)ethylenediamine dihydrochloride as colour reagents, was used to determine nitrate-N contents in selected fresh and cooked root vegetables. The samples throughput was 38 h−1. The effects of various cooking (boiling, baking and frying) methods on nitrate-N contents in root vegetables have also been studied. The study shows that the nitrate content of fresh root vegetables ranges from 53.76–258.00 mg kg−1 whereas boiling reduces nitrate content by 23.30–42.62%. The frying in soya bean oil elevates nitrate contents from 204.53–299.12% but after baking nitrate contents remains almost constant with slight increasing trend from 2.80–8.43%. A comparison of the nitrate obtained by standardised method and the nitrate contents in vegetables of other countries are also presented.

Nitrate-N determination in leafy vegetables: Study of the effects of cooking and freezing

Nitrate upon reduction to nitrite can cause methaemoglobinaemia or act as precursor in the endogenous formation of carcinogenic nitrosamines. The leafy vegetables are the major vehicle for the entry of nitrate into the human system. The present study was conducted to establish a flow injection analysis (FIA) technique to investigate the nitrate-N contents of four commonly consumed fresh leafy vegetables (Chinese cabbage, celery, lettuce and English cabbage) from market in Fiji. Two extraction techniques (activated carbon and alkaline extraction) were assessed to extract nitrate-N and the activated carbon extraction was preferred over alkaline extraction and applied. The recoveries of spiked nitrate-N in vegetable matrices ranged from 90.40% to 112.80% in activated carbon extraction with an average of 100.62%. The effects of cooking (boiling, baking and frying) and deep-freezing on the nitrate-N contents were also studied. Nitrate contents in selected leafy vegetables were determined by FIA coupled with Greiss protocol involving sulfanilamide and N-(1-naphthyl)ethylenediamine dihydrochloride as color reagents. Nitrate was determined in the linear range from 1.0 to 20.0 mg L −1 with the method detection limit of 0.042 mg L −1 (0.34 mg kg −1). The results of the study show that nitrate contents in fresh leafy vegetables ranged from 1297 to 5658 mg kg −1. Boiling reduces nitrate content by 47–56% whereas frying in Soya bean oil elevates nitrate content by as much as 159–307%. No significant change was observed in nitrate content after baking. The deep-freezing of the selected leafy vegetables shows that nitrate-N content fluctuates slightly from the original nitrate-N values over the seven day period. The FIA throughput was 38 samples h −1.

The mutagenic and some physico-chemical properties of organic residues obtained from drinking water by Amberlite XAD-2 and activated carbon extraction.

Several types of drinking-water organic residues, obtained by solvent extractions from XAD-2 resin and activated carbon columns after the passage of drinking water (10 m 3 ), were tested for mutagenic activity in TA-98 and TA-100 strains with and without the addition of S9