Dyes obtained from different natural sources have emerged as an important alternative to synthetic dyes. In this study, optimisation of natural colorant non-conventional extraction technique from olive waste was investigated using response surface methodology. The combined effects of extraction conditions on total phenolic content (TPC) and relative color strength (K/S) were studied using a three-level three-factor Box-Behnken design. The optimum conditions for dye extraction were found to be 0.14mol/L, 62.11min, 71.23°C and 4.5g for sodium hydroxide concentration, extraction time, temperature, and mass of the waste, respectively. The efficiency of extraction under these optimum conditions was found to be 1133.86mg/L of phenolics and relative colour strength (K/S) equal to 23.22. Further, Fourier Transform Infrared Spectroscopy was used to identify the major chemical groups in the extracted dye.
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| http://dx.doi.org/10.1016/j.foodchem.2014.03.108 | DOI Listing |
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