Adsorption behavior of methylene blue onto four different coffee residues

Abstract

In this study, four coffee residues were investigated for the adsorption of methylene blue from aqueous solution. The four coffee residues were Jacobs Monarch Coffee, Tchibo Professional Special Filter Coffee, Turkish Coffee (Mehmet Efendi), and Anisah Guatemala Coffee. These coffees were washed with distilled water, and dried up to 60 °C. Adsorption mechanisms, such as pH, contact time, concentration of methylene blue, and temperature, were investigated. The characterization of the samples (before and after adsorption with methylene blue) was performed using FTIR and SEM analyses. Langmuir and Freundlich isotherms were used to determine the adsorption mechanisms. The FTIR findings indicated that methylene blue bonded with the hydrogen bonds. The results showed that the maximum adsorption capacity was 67,14 mg/g at 298 K for Turkish coffee. It can be understood that, coffee residue (especially Turkish coffee) was a cost-effective and eco-friendly material for removing methylene blue from aqueous solution.

Keywords

• adsorption
• coffee residue
• methylene blue.

References

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