Background: Fluoride is a widely distributed and regular component of natural waters. Excessive ingestion of fluoride through drinking water results in fluorosis which is a major public health problem. Dental fluorosis results in discoloration and disfigurement of the teeth and skeletal fluorosis affects the bones and major joints of the body. Various adsorbents have been formulated in the past to find a cost effective defluoridation agent. Various indigenous products are being tested to find their potential to defluoridate water. The aim of the present in vitro study is to evaluate the defluoridation efficacy of potential of tamarind seeds, gooseberry and banana peel and formulation (tamarind seeds, gooseberry and banana peel).
Materials and
Methods: Extract preparation was done by collecting the sample, washed, air
dried for 24 hours, ground to a fine powder, mixed with 100 ml of distilled
water, boiled, filtered and made to a neutral pH. Samples mixed with SPADNS
reagent and Zirconyl acid solution. This is followed by spectrophotometric
analysis. Fluoride calculation is done using the absorbance value.
Results and
Discussion: The spectrophotometric analysis showed that the banana peel had an
absorbance value of 0.2343 using which fluoride concentration was found to be
757mg/L. Tamarind seeds had an absorbance value of 0.3282 and fluoride
concentration of 2375 mg/L.
Please see the link :- https://www.ikprress.org/index.php/PCBMB/article/view/5358
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