ARTICLE
TITLE

Effect of Physicochemical Process Variables on Natural Indigo Dye Production from Strobilanthes cusia Leaves by Response Surface Methodology

SUMMARY

The recovery process of indigoid compounds involves enzymatic hydrolysis of indigo precursors continued by oxidation reaction to synthesize indigo pigment. The purpose of this research was to evaluate the effect of physicochemical process variables, i.e., temperature, time, and pH aeration, on indigo yield from Strobilanthes cusia leaves. Small leaf pieces were immersed in distilled water and heated at temperatures (40, 50, and 60 °C) and duration (1, 2, and 3 h). The extract was aerated at different pHs (8, 10, and 12) to form the indigo product. The indigo concentration was quantified through a visible spectrophotometer and high-performance liquid chromatography (HPLC). The optimized condition for indigo production was studied using response surface methodology (RSM). Temperature, time, and interaction between temperature and time significantly affected the indigo yield. The optimized conditions for extraction of indigo dyes were determined to be at 60 °C for 1 h and pH 8 for maximizing the indigo yield. On that condition, the indigo concentration quantified by HPLC was 1.15% (w/v) which was lower than that by the spectrophotometry. By spectrophotometric analysis, the actual indigo content of 1.68% (w/v) on that optimum condition was close to the predicted indigo content of 1.77% (w/v) using RSM.

 Articles related

Dewi Desnilasari,Syawaludin Akbar Kusuma,Riyanti Ekafitri,Rima Kumalasari    

Modification of banana flour by fermentation could change its quality. Fermentation of the whole banana could increase mineral content of banana flour. This research aimed to know the effect of the type of lactic acid bacteria and fermentation time on qu... see more


Luis M. Anaya-Esparza,María D. Méndez-Robles,Alejandro Pérez-Larios,Elhadi M. Yahia,Efigenia Montalvo-González    

Effect of thermosonication (TS) at two different experimental conditions [TS1 = 24 kHz, 1.3 W/mL of acoustic energy density (AED), 51 °C for 8 min and TS2 = 24 kHz, 1.4 W/mL AED, 54 °C for 10 min] on the nutrimental composition and physicochemical parame... see more


Driss Ousaaid,Ismail Mansouri,Hassan Laaroussi,Badiaa Lyoussi,Ilham El Aarabi    

This study aimed to assess the effect of climate on the organoleptic qualities and phytochemical properties of two varieties of apple (Golden delicious (GD) and Red delicious (RD)) collected from different regions in Morocco. These two varieties of apple... see more


Illona Nathania,Asaf Kleopas Sugih,Henky Muljana    

Mung bean (Vigna radiate L.) is a grain legume widely cultivated in tropical and sub-tropical regions. Mung bean seeds contain a significant amount of carbohydrate (63%-w/w) and are easily digested compared to seeds from other legumes. Mung bean starch h... see more


Mohammad Basyuni,Nofrizal Amri,Lollie Agustina Pancawaraswati Putri,Indra Syahputra,Deni Arifiyanto    

This study examines the fresh fruit bunch (FFB) yield and the effect of fruit storage on the quality of palm oil in Bangun Bandar Estate, Dolok Masihul, North Sumatra, with special reference to the physicochemical parameters. The quality of palm oil is m... see more