Title:
Re-use of Food Wastes for Indigo Reduction
Author(s):
Shin, Y., Choi, M., Yoo, D.I.
Document(s):
Paper
Abstract:
The aim is the valorization of fruits peels, agricultural residues, as new resources for the production of a natural organic reducing agent for indigo dye. Antioxidant and antimicrobial activities of extracts were measured and total sugar content also was measured. Its reduction power of synthetic indigo was evaluated by reduction potential measurements and dyeing tests. Also, reduction potential was measured during reduction of indigo for dyeing. Fruits peels were extracted in water and total sugar contents were measured. And the extracts were tested to investigate whether they have antioxidant and antimicrobial activities. The extracts showed DPPH radical scavenging activity and had high sugar content. As the concentration of orange peel extract increased, DPPH radical scavenging capacity increased up to 79% at 3.0% (o.w.b.). Antioxidant activity of persimmon peel showed 86% at 2.0% (o.w.b.) and banana peel showed up to 79% at 0.5% (o.w.b.) and no significant change thereafter. The results of the disc diffusion technique for extracts against Staphylococcus aureus showed a clear 5 mm of inhibition area with 10mg/disc of for orange peel extract powder, 3mm for banana peel with 2-10mg/disc, and above 4-5mm for persimmon peel with 5-10mg/disc. The extract was effective to reduce indigo dye. Reduction was started from the day of the addition of extract in indigo bath and it reached to the maximum in next day, resulting high dye uptake and high potential, irrespective of concentration. At higher concentration, reduction lasted for longer time
Keywords:
agricultural residues, sugar, resources
Topic:
Biomass Resources
Subtopic:
Biomass feedstock, residues and by-products
Event:
20th European Biomass Conference and Exhibition
Session:
1BV.1.60
Pages:
377 - 380
ISBN:
978-88-89407-54-7
Paper DOI:
10.5071/20thEUBCE2012-1BV.1.60
Price:
FREE
