Recovery of Zn2+, Fe2+ and Mn2+ from Some Selected Edible Vegetables and Pumpkin using Modified Maize Cobs

  • Mathew K. Arap Tonui Kenyatta University, Chemistry Department, P.O. Box 43844 code 00100 Nairobi Kenya
  • Isaac W. Mwangi Kenyatta University, Chemistry Department, P.O. Box 43844 code 00100 Nairobi Kenya
  • Ruth Wanjau Kenyatta University, Chemistry Department, P.O. Box 43844 code 00100 Nairobi Kenya
Keywords: Pre-concentration, Supplements, Modification, Food stuffs.

Abstract

This study reports on the pre-concentration of some essential trace elements from vegetables using modified maize cobs by sorption. This was enabled by some functional groups anchored within the chemical structure of the material. Modification was achieved by treating the dry powdered material with thionylchloride (SOCl2) which was dispersed in dimethylformaldehyde (DMF) then reacting with ethylenediamine air drying the resultant for 24 hours. The presence of the anchored group was confirmed by FT-IR and it was used for Batch sorption experiments. The effect of pH, concentration, and dosage on the adsorption of zinc, iron and manganese ion by the parent and modified materials were carried out. Using the optimal parameters, the modified material was used for the pre-concentration of the trace metal ions from solutions of some selected vegetables samples. Pre-concentration of nutrients from fermented samples showed significantly high levels than non-fermented samples. This new method of pre-concentrating metal ions shows promising results and can improve the nutrition value in the preparation of dietary supplements. The method is effective and is of low cost.

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Published
2019-01-14
Section
Articles