Preparation of moringa oleifera seeds as coagulant in water treatment

Karina Cardoso Valverde1, Priscila Ferri Coldebella1, Angelica Marquetotti Salcedo Vieira2, Let cia Nishi1, Milene Carvalho Bongiovani1, Aline Takaoka Alves Baptista2, M rcia Regina Fagundes-Klen3, Onelia Aparecida Andreo dos Santos1, Ros ngela Bergamasco1

1 Engineering Chemical Department, State University of Maring , Av. Colombo 5790, Block D-90, 87020-900, Maring , Paran , Brazil
2 Engineering Food Department, State University of Maring , Maring , Paran , Brazil
3 Engineering Chemical Department, State University of West Paran , Toledo, Paran , Brazil

Abstract


The influence of the active compound of Moringa oleifera Lam (MO) seeds was evaluated by different methods for the preparation of the natural coagulant in the treatment of surface water. Nine methods were analyzed, comprising samples of seed powder with different granulometry, aqueous and saline solutions, evaluated before and after oil extraction from MO seeds. Tests of coagulation/flocculation and sedimentation were accomplished using simple Jar Test. Natural coagulant dose of 50 mg.L-1 identified the best preparation methods in terms of removal efficiency of the quality parameters. Doses of whole powder coagulant, whole and defatted solution (saline) in concentrations between 10 mg.L-1 and 200 mg.L-1 were then added for the treatment of water turbidity to 70 NTU. The whole powder coagulant constituted a good preparation of the natural coagulant with a high potentiality for the treatment of water and may be used by populations in developing countries in which facilities for the treatment of drinking water are lacking.

Keywords


Moringa oleifera seed preparations; natural coagulant; water treatment

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