Sunday, July 26, 2009
P23
Degradation of indigo carmine with plant extracts as biocatalyst
Aida Solis1, Fernanda Perea1, Herminia I. Pérez1, Norberto Manjarrez1, Myrna Solís2, and Leonora Sanchez3. (1) Sistemas Biológicos, Universidad Autónoma Metropolitana, Calz. del Hueso No. 1100, México, Mexico, (2) Ciba, IPN, Tlaxcala, Tlaxcala, Mexico, (3) FES Zaragoza, UNAM, DF, Mexico
Indigo dyes are widely used in textile industry, they are released into the effluents during manufacturing and usage; the majority of these dyes are toxic to flora and fauna. The treatment of these effluents is mostly based on physico-chemical procedures that have severe disadvantages. One attractive strategy is bioremediation, however the main drawback of textile dyes is that they are not easily degraded by aerobic bacteria, and with the action of anaerobic or aerobic bacteria can form toxic and/or mutagenic compounds such as aromatic amines. An alternative has been the use of oxidative enzymes from plants, specifically, peroxidases and laccases/polyphenoloxidases. In this work we studied the capability of plant aqueous extracts, with peroxidase activity, to discolor an indigo carmine solution.
Methodology: The plants selected, fruits of green pea and cucumber, peels of green pea, cucumber, orange, lemon and chayote, were blended with water (1g biological material and 1mL water), then centrifuged and filtered, the supernatant was mixed with the colorant (500 ppm) and stirred at room temperature for 48 h or until the color has disappeared, the discoloration was measured by the decrease in the absorbance at 610 nm (lmax of indigo carmine).
Complete discoloration was reached with the fruit and peel of green pea and chayote peel after 9, 36 and 24 h, respectively. After 48 h, the discoloration % was 86 for lemon, 40 for cucumber peel and 32 for orange. Cucumber fruit did not discolor the indigo solution.
Methodology: The plants selected, fruits of green pea and cucumber, peels of green pea, cucumber, orange, lemon and chayote, were blended with water (1g biological material and 1mL water), then centrifuged and filtered, the supernatant was mixed with the colorant (500 ppm) and stirred at room temperature for 48 h or until the color has disappeared, the discoloration was measured by the decrease in the absorbance at 610 nm (lmax of indigo carmine).
Complete discoloration was reached with the fruit and peel of green pea and chayote peel after 9, 36 and 24 h, respectively. After 48 h, the discoloration % was 86 for lemon, 40 for cucumber peel and 32 for orange. Cucumber fruit did not discolor the indigo solution.
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