The elimination of turbidity in water treatment is one of the most important and relevant parameters in water purification. The objective of this investigation was to obtain natural coagulants from peach (Prunus persica) and bean seeds (Vicia faba) and apply them to water samples taken from the Portoviejo River. The percentage of turbidity removal was determined the effects of pH on the coagulant action of both seeds were evaluated, obtaining a better result at pH of 4.74 with 16.02 mg/l of biocoagulant in the case of peaches (Prunus persica) at a concentration of 10%; and at pH of 9 with 5 mg/l of biocoagulant at a concentration of 5% in the case of broad beans (Vicia faba). In this study, both seeds were evaluated as natural coagulants, the tests performed were achieved by the "Método de Jarra". The results showed that the coagulant obtained from the peach seed (Prunus persica) has a removal percentage of 89.07%; while the bean seed (Vicia faba) its removal percentage is 93.13%. It is concluded that both seeds act effectively in reducing the turbidity of the water, being viable alternatives with low cost in their application, low production of sludge and benefits to the environment.
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