Volume 70, August 2015, Pages 34–40
Mixture approach for optimizing the recovery of colored phenolics from red pepper (Capsicum annum L.) by-products as potential source of natural dye and assessment of its antimicrobial activity
- Received 7 October 2014, Revised 4 March 2015, Accepted 6 March 2015, Available online 16 March 2015
Highlights
- •
- Agri-food industry by-product contains huge reserves of natural dyes.
- •
- Optimization of extraction was done using mixture design.
- •
- Colored extract and dyed fabrics provides an antibacterial activity.
Abstract
The
aim of this study was to investigate whether complexly constituted
phenolics extracts from pepper waste may be utilized for the recovery of
natural colored preparations.
At first, different
solvents mixture were compared to determine the best solvent for
extraction of phenolic compounds from pepper by-product. The three
solvents ethanol, acetone and water were used. The total phenolic
content (TPC), the total flavonoid content (TFC) and the relative color
strength (K/S) were studied using a simplex-centroid
design. Acetone–water (68–32%) with 224 mg/L for total phenolic content
and acetone–water (61–38%) with 0.446 mg/L for total flavonoid content
were the best solvent mixtures for the extraction.
The
colored extract of pepper by-products was applied on woolen fabrics to
investigate the dyeing characteristics and antimicrobial efficacy
against common human pathogens such as Pseudomonas aeruginosa and Staphylococcus aureus.
The results indicate that extract can be applied on woolen fabrics to
produce colored clothing and textiles with acceptable antimicrobial
properties.
Keywords
- Red pepper;
- Extraction;
- Mixture design;
- Antibacterial activity
- Corresponding author. Tel.:
+216 73500280; fax: +216 73500278.
Copyright © 2015 Elsevier B.V. All rights reserved.
