EXTRACTION, CHARACTERIZATION AND MICROBIAL PROPERTIES OF DYE OBTAINED FROM RED ONION, (Allium cepa L.) SKIN
| dc.contributor.author | Musa, M . B . | |
| dc.contributor.author | Musa, J. D. | |
| dc.contributor.author | Adeoye, J. O. | |
| dc.contributor.author | Ibrahim, M. B. | |
| dc.date.accessioned | 2023-12-14T07:04:40Z | |
| dc.date.available | 2023-12-14T07:04:40Z | |
| dc.date.issued | 2016-03-03 | |
| dc.description.abstract | Dye was successfully extracted from red onion (Allium cepa) skin using soxhlet apparatus. The UV-spectral showed that the dye absorbed at 371 nm in dimethylformamide (DMF). The FT-IR indicated the OH-stretching at about 3458 cm-1 and the aromatic C = C vibration at almost 1640cm-1. The GC-MS of the dye gives a complete elucidation of the structure with the parent analyte (M+) occurring at 271; the fragmentation values indicated no significant variation with the calculated values. The dye was tested for microbial activities and found not to be a good environment for bacteria and fungi to inhibit. | en_US |
| dc.identifier.citation | Allen, R. L. M. (1971). Colour chemistry. Nelson, London, ISBN 978-0-177-61717-1. Christie, R. M. (2001). Colour Chemistry. Royal Society of Chemistry, Cambridge, UK. Lanzotti, V. (2006). The analysis of onion and galic. Journal of Chromatograhy A, 1112(1 – 2): 3 – 22. Samanta, A. K. and Agarwal, P. (2009). Application of natural dyes on textiles. Indian Journal of Fibre & Textile Research, 34(4): 384 – 399. ISSN 0975-1025. Suh, H. J., Lee, J. M., Cho, J. S., Kim, Y. S., Chung, S. H. (1999), Food Res. Int. 32 659. | en_US |
| dc.identifier.uri | https://keffi.nsuk.edu.ng/handle/20.500.14448/5549 | |
| dc.language.iso | en | en_US |
| dc.publisher | Department Of Computer Science, Nasarawa State University Keffi | en_US |
| dc.subject | Dye, onion skin, Soxhlet apparatus, microbial activities. | en_US |
| dc.title | EXTRACTION, CHARACTERIZATION AND MICROBIAL PROPERTIES OF DYE OBTAINED FROM RED ONION, (Allium cepa L.) SKIN | en_US |
| dc.type | Article | en_US |