Extraction and Purification of Plant Derived Surfactants
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EXTRACTION AND PURIFICATION OF PLANT DERIVED SURFACTANTS Buse Nur TEKİN, Gülden DÖNMEZ, Merve Deniz KÖSE, Mehmet ÜSTÜNDAŞ, Oğuz BAYRAKTAR Ege University Faculty of Engineering, Department of Chemical Engineering CONTENTS • Introduction • Sapindus mukorossi • Soybean waste water • Experimental • Results • Conclusion 2 INTRODUCTION • Human health has been adversely affected by the increasing use of synthetic surfactants. • Hence, studies which are to obtain natural surfactant from plant and industrial waste are increasing importance day by day. • Both Sapindus mukorossi fruit and soybean waste water rich in saponins were examined in this study. 3 Natural surfactants have gained importance because realizing economical aspect, health and environmental effect of usage of synthetic surfactants. Primary studies in surfactants were concerned with obtain natural surfactants from plants such as S. mukorossi, Soybean (Glycine max L. Merrill), Soapwort (Saponaria officinalis), Bracken (Pteridium aquilinum), The Horse Chestnut (Aesculus hippocastanum), Soap Lily (Chlorogalum pomeridianum), Yucca. 4 Sapindus mukorossi . It is known as soapberries or soapnut. Saponin is a type of nonionic surfactant. Naturally saponins occur from glycosides of steroids, alkaloids and triterpenoids. Sapogenin + Monosaccharide = Saponin 5 6 7 Soybean waste water • Soybean waste commonly given to the municipal water sewer and cause environmental problems like eutrotification. Soybean waste contains 23% hemicellulose, 16% cellulose and 28% protein. Soybean Soybean waste water 8 Table 1. Natural saponin sources [5]. Food Amount of Saponin (g/kg solid) Peas (Pisum sativa spp) 11 Soybean (Glycine max L. Merrill) 43 Peanut (Arachis hypogaea L.) 6.3 Lentil 3.7-4.6 Spinach (Spinacia oleracea L.) 47 Asparagus (Asparagus officinalis L.) 15 Oat (Avena sativa L.) 1.0 Garlic (Allium purchased L.) 2.9 Sesame Seeds (Sesame my inducer L.) 3.0 Green beans (P. vulgaris) 13 Chickpea (Cicer arietinum L.) 56 Bean (Vicia faba) 3.5 Beet (Beta vulgaris) 58 9 Mostly used techniques for purifying saponins; Ultrafiltration Column chromatography Foam fractionation HPLC analyses . Among these techniques foam separation is considered as a simple, energy efficient and environmentally friendly technique. 10 The leaching liquor from the S. mukorossi has complex ingredients such as saponin, saccharides, proteins and other compounds. The foaming ability of saponins is caused by the combination of a hydrophobic (fat-soluble) sapogenin and a hydrophilic (water-soluble) sugar part. 11 EXPERIMENTAL S.Mukorossi powder dissolved in each solvent (1:10) and (1:20) (w:v) UV spectrophotometer Soybean waste water Extract made a foam separation 200ml solution at 200ml solution 0.814 L/min at at 0.814 L/min 25℃ at 80℃ FT-IR analysis For S.mukorossi HPLC analysis For soybean 12 RESULTS Table 1. Effects of solvents and solid/liquid ratio on the characteristics of S.mukorossi saponins . solid- liquid g saponin/10g raw solvent type yield % ratio (g/ml) mat. Water (1:10) 76 2.4 water@100C (1:10) 71 2.5 ethanol-water (1:10) 78 3.9 Ethanol (1:10) 68 3.5 Acetone (1:10) 65 3.4 Water (1:20) 74 2.8 water@100C (1:20) 70 2.6 ethanol-water (1:20) 66 2.5 Ethanol (1:20) 45 1.2 Optimum extraction conditions were found as ethanol water solution at 1:10 ratio. 13 • FTIR spectra of the samples showed –OH, -C=O, C-H, and C=C absorptions characteristic of oleanane triterpenoid saponins. The C-O-C absorptions showed glycoside connect to the sapogenins [3]. Figure 1. FTIR spectra of the foam fractination product and oleanolic acid [2]. 14 Figure 2. FT-IR spectra of S. mukorossi Extract. (W:Water, E:Ethanol, EW:Ethanol-water, BW:Water at 100℃) 15 Table 2. Results of foam separation Exp. No Parameters Initial Solution Final Foam Residual Solution Air Flow Rate (L/min) Time (min) Volume (ml) 200 28 172 A Temperature 25℃ pH 5,58 6,2 6,6 Colour Slightly yellow White Slightly yellow 0,814 75 Volume (ml) 200 30 170 B Temperature 80℃ pH 6,86 7,54 7,47 Colour Slightly yellow White Slightly yellow 16 Figure 3. FT-IR Spectra of samples: RW: Raw material, EW:Ethanol- water solution, FA:Foam phase A, FB:Foam phase B. Foam phase was rich in saponin compared with ethanol – water extract and raw material. With increasing the temperature, the adsorption is enhanced as in the case of foam fraction experiment carried out at relatively higher temperature. 17 3000 2500 2000 1500 FP mAU 1000 IS 500 BP IS 0 0 0,5 1 1,5 2 2,5 3 3,5 4 4,5 5 -500 min Figure 4. HPLC chromatogram analysis of saponins in soybean waste water. (FP:Foam phase, IS:Initial solution). Calculated enrichment ratio was found as 57% using spectrophotometric analysis, and 61% using HPLC analysis. By using foam separation method it was possible to obtain value added natural surfactants from soybean waste waters. 18 CONCLUSION • With foam separation technique higher amount of saponins can be obtained from S.mukorossi and soy bean waste. The obtained product is non-toxic and eco-friendly. This product could be used in baby shampoo, detergents and pesticide residue as a replacement ingredient. 19 CONCLUSION • By using foam separation technique it is possible to obtain value added natural surfactants from waste water. Valorization of these wastes are highly important for the national economy. 20 REFERENCES [1] Yan, J., Wu, Z.L., Zhao, Y.L., Jiang, C.S., 2011. Seperation of tea saponin by two stage foam fractionation. Seperation and Purification Technology. 80, 300-305. [2] Li, R., Wu, Z. L., Wang, Y.J., Li.L.L., 2013. Separation of total saponins from the pericarp of S. mukorossi Gaerten. by foam fractionation. Industrial Crops and Products. 51, 163– 170. [3] Kareru, P. G1. 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