Natural solution for fluoride removal: a comparative analysis of three adsorbents

Raghavendra Havale; Shrutha S. P.; Revati K.; Shiny Raj; Nafiya Quazi; Anand Kumar Y.; Aishwarya B. G.; Vara Prasad N.

doi:10.18203/2394-6040.ijcmph20243298

Authors

Raghavendra Havale Department of Pedodontics and Preventive Dentistry, AME’S Dental College and Hospital, Raichur, Karnataka, India
Shrutha S. P. Department of Pedodontics and Preventive Dentistry, AME’S Dental College and Hospital, Raichur, Karnataka, India
Revati K. Department of Pedodontics and Preventive Dentistry, AME’S Dental College and Hospital, Raichur, Karnataka, India
Shiny Raj Department of Pedodontics and Preventive Dentistry, AME’S Dental College and Hospital, Raichur, Karnataka, India
Nafiya Quazi Department of Pedodontics and Preventive Dentistry, AME’S Dental College and Hospital, Raichur, Karnataka, India
Anand Kumar Y. Department of Pharmaceutics, V. L. College of Pharmacy, Raichur, Karnataka, India
Aishwarya B. G. Department of Pedodontics and Preventive Dentistry, AME’S Dental College and Hospital, Raichur, Karnataka, India
Vara Prasad N. Department of Pedodontics and Preventive Dentistry, AME’S Dental College and Hospital, Raichur, Karnataka, India

DOI:

https://doi.org/10.18203/2394-6040.ijcmph20243298

Keywords:

Adsorption, Banana peel, Defluoridation, Ginger, Pineapple peel

Abstract

Background: Defluoridation of groundwater is a major global health concern, and research has been conducted worldwide to determine the optimal level of fluoride in drinking water. Adsorption is a common method for defluoridation. The present research planned to use natural adsorbents for defluoridation, they are effective and economical. This study aimed to evaluate and compare the efficacy of powders of Pineapple peel, Banana peel and Ginger as adsorbents to defluoridate the fluoridated drinking water in chosen demographic area.

Methods: Water samples from a highly fluoridated area were collected and their initial fluoride levels were determined. Peels from pineapple, banana and ginger were collected, washed, dried in the shade, powdered and sieved. The powdered peels were then added to the fluoridated water samples, were shaken for 24 hour on a rotary shaker and subsequently filtered. The filtered samples were analyzed for fluoride content using an Ion selective electrode.

Results: The study found that powders of pineapple peel, banana peel and ginger were effectively reduced fluoride levels in drinking water. Pineapple peel and ginger powder showed the highest efficiency, removing 17.65% of fluoride ions regardless of dosage. Banana peel showed a dose dependent increase in fluoride removal with higher dosages.

Conclusions: Pineapple peel, ginger powder, and banana peel powder effectively remove excess fluoride from drinking water, offering a cost-effective and sustainable solution to mitigate harmful health effects.

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