Adsorption-Desorption, Thermogravimetric Analysis and Antimicrobial Activity of Purple Brassica oleracea var. capitata F. rubra (Purple Cabbage) as Sustainable Natural Wool Dye

Fatima A. Al-Qadri1,2,*,, Raiedhah Alsaiari1,, Mabkhoot Alsaiari1,, Esraa Mohamed Musa1,3,, Iman Mohammad Shedaiwa1,2,, Mervate Mohamed Mohamed1,4, and Faeza Alkorbi1,

1Department of Chemistry, Faculty of Sharourah’s Science and Art, Najran University, Najran, Saudi Arabia

2Department of Chemistry, Faculty of Science, Sana’a University, Sanaa, Yemen

3Central Veterinary Research Laboratory, Soba, Khartoum, Sudan

4Department of Chemistry, Faculty of Science, Suez Canal University, El Sheikh Zayed, El Salam District, Egypt

*Corresponding author: Fax: +966 175428887; Tel: +966 532627079; E-mail: fatimaalqadri@gmail.com

Abstract

This study focussed on the dyeing wool fabrics with colourant purple Brassica oleracea var. capitata F. rubra. The process of dyeing was taken place at 60 ºC and pH 5. Adsorption and desorption isotherms experiments investigated by Langmuir and Frendulich models, Langmuir was fitted with the experimental data dyeing adsorption than Freundlich model. The adsorption kinetic of dyeing experiments was studied by using pseudo-first and pseudo-second models and pseudo-second model was more suitable for wool dyeing experiment. The thermal stability of the dye (purple Brassica oleracea var. capitata F. rubra) was studied using thermogravimetric and differential thermal (TGA/DTG) analysis. The antimicrobial activity of purple cabbage methanolic extract recorded of high exhibited Staphylococus aureus (17-18 mm), weak against fungi (11-12 mm), moderate against Bacillus subtilis (14-15 mm) and no results against Escherichia coli. The results obtained from aqueous and petroleum were negative.

Keywords

Purple cabbage, Antimicrobial activity, Adsorption, Dyeing.

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