Extraction and Characterization of Natural Dyestuffs from Onion (Allium Cepa) Bulb, Carrot (Daucus Carota L.) Root and Turmeric (Curcuma Longa) Root

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@article{1704103,
      author = {Melford C. Egbujor, Christiana I. Agunwa, Innocencia C. Chidebelu, Erasmus O. Anieze; Ugomma C. Onyeije, Vivian I. Okonkwo; Chigbundu N. Emeruwa},
      title = {Extraction and Characterization of Natural Dyestuffs from Onion (Allium Cepa) Bulb, Carrot (Daucus Carota L.) Root and Turmeric (Curcuma Longa) Root},
      journal = {Iconic Research And Engineering Journals},
      year = {2023},
      volume = {6},
      number = {8},
      pages = {130-141},
      issn = {2456-8880},
      url = {https://www.irejournals.com/formatedpaper/1704103.pdf},
      abstract = {Extraction and Characterization of Natural Dyestuffs from onion (Allium cepa), carrot (DaucuscarotaL.) and Turmeric(Curcuma longa), were studied to access the physical properties and the spectral features of the natural dyestuffs from onion, carrot and turmeric using ethanol as the solvent for extraction of the dyestuffs. The dyestuffs obtained gave different colours of dark tan, dark red and dark orange and percentage yields of 5.00% 11.10% and 16.00% for onion, carrot and turmeric respectively. They were subjected to other physical analysis like melting point, solubility, and pH determination. From the physical analysis, the melting point obtained were 26? - onion, and 34? - carrot 46? - turmeric. The solubility test showed that onion was insoluble in cold water but soluble in hot water, carrot was soluble in cold water while turmeric was sparingly soluble in cold water and readily soluble in hot water. The pH values of the dyestuffs falls in the range of 4.04 for onion, 4.57 for carrot and 5.25 for turmeric which are indicative of acidic components in each extracted dyestuffs.Spectroscopic analyses were also carried out and it was observed that all the dyestuffs absorb at the visible region and results obtained also showed that onion, carrot and turmeric have a wavelength of maximum absorption at 400nm, 400nm, and 420nm respectively which are indicative of the presence of conjugated bonds and chromophores in each dye extract. Fourier Transformed Infra-Red (FTIR) spectroscopic analyses were also carried out on the dye stuff and the results showed various peaks with IR frequencies. The peaks at 3288 cm-1, 3257 cm-1, and 3339 cm-1 for onion, carrot and turmeric respectively is an indicative of the presence of O-H stretch, H-bonded of alcohol/phenol in the dyestuffs. The peaks at 1640 cm-1, 1636  cm-1, and 1677 cm-1 are indicative of the -C=C- stretch of conjugated alkene/ ketone. And the peaks at 1408 cm-1, 1408 cm-1 and 1580 cm-1 for onion, carrot and turmeric dye extracts respectively are indicative of -C-C- stretch in rings (aromatics).  The peaks at 1777 cm-1 and 1710 cm-1 for onion and carrot are indicative of presence of C=O stretch of carbonyl group/carboxylic acids. These spectral features relate to the main quality attributes of the three dyestuffs that can be determined using infrared spectroscopy. Based on obtained results, it can be concluded that the quality parameters of the natural dyestuffs from onion(Allium cepa),carrot (DaucuscarotaL.) and turmeric(Curcuma longa) can be predicted based on spectral features.},
      keywords = {dyestuffs, extraction, characterization, onion (allium cepa), carrot (daucuscarotal.), turmeric (curcuma longa)},
      month = {February},
  }