Phenolic compounds form one of the main classes of secondary metabolites. They display a large range of structures and are responsible for the major organoleptic characteristics of plant-derived foods and beverages, particularly color and taste properties. They also contribute to the nutritional qualities of fruits and vegetables. Among these compounds, flavonoids constitute one of the most prevailing groups among plant phenolics. Owing to their importance in food organoleptic properties and human health, a better understanding of their structures and biological activities indicates their potentials as therapeutic agents and also for predicting and controlling food quality. Due to the variety of pharmacological activities in the mammalian body, flavonoids are more correctly referred as “nutraceuticals”.
The aim of our study was to investigate the effectiveness of Fenton and photo-Fenton processes for removing anionic surfactants from aqueous solutions. The study was conducted using 200 mgL⁻¹ linear alkyl benzene Sulfonate (LAS) as a model of anionic surfactants. This study revealed that the mean removal efficiency of LAS in Fenton and photo-Fenton at 20 minutes reaction time at 100 mgL⁻¹ constant concentration of hydrogen peroxide and 20 mgL⁻¹ ferrous Iron were 20.16 and 22.47%, respectively. Meanwhile, LAS removal efficiency (at 80 minutes reaction time for constant concentration of 800 mgL⁻¹ hydrogen peroxide and 120 mgL⁻¹ ferrous ion) were 69.38 and 86.66%, respectively, which is consistent with the significant increase in the rate of LAS removal efficiency with reaction time (P<0.05). In conclusion, anionic surfactants removal was significantly correlated with reaction time by both methods, but showed less dependence on H₂O₂ and Fe²⁺ concentrations.
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