Reactive Separation of Vanillic Acid Using Tri-n-butyl Phosphate

• DOI: 10.15255/cabeq.2023.2233
• Publication Date: 2024-04-29T07:38:06Z
• Authors: Dhanush Shylaja E...; Fiona Mary Antony; Anuj Kumar; Kailas Wasewar
• Keywords: Vanillic acid; Tri-N-butyl Phosphate; Separation (statistics)

The aim of this study was to extract vanillic acid from an aqueous solution through reactive extraction. Vanillic is utilized in the food and beverage industry as a flavoring agent. Tri-n-butyl phosphate (TBP) served extractant, while natural oils like sesame oil groundnut acted diluents. recovery fermentation broth or wastewater poses challenges due toxicity concerns. However, employing solvents extraction process can significantly reduce toxicity. Various parameters, such efficiency, loading ratio, distribution coefficient, equilibrium complexation constant, were determined evaluate extent achieved. Groundnut emerged more effective than diluent, exhibiting maximum coefficient 13.31 efficiency 93.01 % at 5.27 mmol L–1 concentration 40 v/v TBP. Additionally, number theoretical stages required for system calculated, resulting five four oil.