SONGKLANAKARIN JOURNAL OF SCIENCE & TECHNOLOGY

Volume 41, No. 04, Month JULY, Year 2019, Pages 783 - 787

Decolorization of synthetic dyes using partially purified peroxidase from green cabbage (brassica oleracea)

Cliff C. Victor, Kingsley Ozioma Omeje, Arinze Linus Ezugwu, Sabinus Oscar Onyebuchi Eze, Ferdinand Chiemeka Chilaka, Ikechukwu Noel Emmanuel Onwurah and Pius Oziri Ukoha

Abstract Download PDF

Peroxidase was extracted from cabbage and was purified 13.14 fold by a three-step process of ammonium sulphate precipitation, dialysis, and gel filtration with a yield of 9.44. The partially purified peroxidase had maximal activity at pH 5.0 and temperature 45˚C. Michaelis constant (Km) and Maximum velocity (Vmax) obtained from Lineweaver-Burk plot of initial velocity data at different concentrations of H2O2 and O-dianisidine were 3.68Mm/ 37.04U and 9.89mM/ 28.57U, respectively. The partially purified peroxidase from cabbage decolorized many synthetic Azo and Vat dyes, with Azo tryptan blue having highest decolorization of 88.62% while vat orange II showed 12% decolorization, after contact time of one hour. This suggests that peroxidase from cabbage has the potential to decolorize synthetic dyes.

Keywords

decolorization, green cabbage, peroxidase, synthetic dyes

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