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Singapore Journal of Scientific Research

Year: 2021 | Volume: 11 | Issue: 1 | Page No.: 46-58
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Authors

Okonkwo Francis Obiora

Okonkwo Francis Obiora

Shockden Chinnan Isaac

Botson Mafeng Christopher

Ogbu Ambrose Ejiofor

Keywords

Background and Objective: Environmental pollution resulting from the discharge of azo dyes into water bodies is an onerous challenge presenting human and ecological risks. In the present study, the use of biocatalysts, enzymes, in the degradation of six azo dyes (Azo Trypan Blue, Azo Blue 5, Azo Yellow 6, Citrus Red, Azo purple and Azo pink) is considered as an eco-friendly approach using commercially available low-cost materials, fresh and ripening cucumber. Materials and Methods: Standard methods and protocols were utilized in the purification, characterization and determination of optimal conditions for the resulting peroxidase enzymes. The decolorization of azo dyes was determined using the difference between initial and final absorbance of the dye solutions over 20 hrs under the determined optimal conditions. Results: From the results, the optimal temperature was observed to be 40 and 45°C for fresh and ripening cucumber peroxidase respectively and a pH of 5.5 for both the fresh and ripening cucumber peroxidase. Azo trypan blue had the highest % decolorization of 89.4 for ripening cucumber followed by Azo Blue 5 and Azo Purple with 82.3 and 74.5% decolorization respectively. For fresh cucumber peroxidase, Azo Blue 5 had the highest % decolorization of 76.3 followed by Azo purple and Azo trypan blue with 71.1 and 63.8%, respectively after a contact time of 20 hours. Conclusion: The outcome of the present work can find application in the enzymatic treatment of wastewater containing azo dyes especially with ripening cucumber considered as waste and not fit for consumption.
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How to cite this article

Okonkwo Francis Obiora, Shockden Chinnan Isaac, Botson Mafeng Christopher and Ogbu Ambrose Ejiofor, 2021. Comparative Decolorization of Synthetic Azo Dyes using Peroxidase Purified from Fresh and Ripening Cucumber. Singapore Journal of Scientific Research, 11: 46-58.

URL: https://scialert.net/abstract/?doi=sjsres.2021.46.58

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