Biobleaching of Azo yellow dye and textile effluent by the action of peroxidase extracted from five different vegetables
Kowsalya Surendiran P, Palani Subramani
Azo dyes are recalcitrant carcinogenic compounds and have dermal and immunological effect on human beings. Conventional methods are not effective in the treatment of azo dyes. Enzymatic decolourization of the azo dye is an effective treatment, which is based on pH, temperature, enzyme activity and the concentrations of H2O2 and dye. In this study attempt peroxidase was extracted and partially purified from Bitter gourd, Carrot, Little gourd, Potato and Tomato by ammonium sulphate precipitation method and the maximum Peroxidase enzyme activity was found in bitter gourd, carrot and potato. Based on the decolourization of azo yellow dye their performance was evaluated in the form of free enzyme and vegetable Peroxidase (free enzyme) was also used for textile effluent treatment. Optimal conditions for Textile effluent treatment by vegetable Peroxidase were pH 6, 45°C – 50°C Temperature, incubation time 4- 6 hours and crude enzyme concentration 0.5-1.5ml. Under the optimal conditions, the free enzymes of bitter gourd, carrot and potato were treated the azo dyes in range of 76-80%, 78-81% and 65-70% respectively. Using LC-MS analysis treated and untreated samples were analyzed.