Decolorization of Some Reactive Dyes Using Vegetable Extract

In this present study, an attempt was made to use the watery extract of most commonly use vegetables; onion (Allium cepa.L), potato (Solanum tuberosum) and garlic (Allium sativum) for the treatment of selected azo dyes. The selected azo-reactive dyes i.e. Jakofix-G yellow, Sumifix orange and Drimarene yellow are commonly used textile dyes. The vegetables extracts were made in the different ratio (v:v) for decolorization of these dyes. The reduction in the absorbance value of λmax of these dyes indicates the decolorization. The color removal efficiency was calculated using change in the absorbance. It has been noted that garlic extract was able to decolorize dyes in high proportion as compared to onion and potato peel extract. All the color removal activity was done at the physiological pH of the selected vegetables. Furthermore, to uncover the nature of these reactive dyes, the solvatochromic behavior of the dyes were studies using solvent of different polarities.