Extraction and Characterization of Natural Dye Stuff from Spent Coffee Ground and Bio-Mordant from Mango Bark

Figures & data

Table 1. Factors and levels of the experimental design.

Factors	Units	Symbols	Levels
			−1	0	1
Dosage	g/l	A	20	40	60
Temperature	℃	B	50	70	90
Time	min	C	60	90	120

Table 2. Physico-chemical characteristics of spent coffee ground and mango bark.

		Mean ±SD value
S. No	Physico chemical properties	SCG	MB
1	Moisture content	10.56 ± 0.096%	9.53 ± 0.04%
2	Ash content	1.5 ± 0.05%	2.54 ± 0.05%
3	Solubility in 50% of ethanol	89.65 ± 0.05%	79.06 ± 0.045%
4	Solubility in 50% of methanol	82.56 ± 0.07%	77.56 ± 0.04%
5	Solubility in 50% of hexane	51.39 ± 0.1%	48.79 ± 0.025%

Figure 1. Uv/visible absorbance spectra of extracted spent coffee ground and mango bark.

Figure 2. FTIR analysis of extracted spent coffee ground (SCG) and mango bark (MB.

Table 3. ANOVA table for dye yield.

Source	Sum of Squares	Df	Mean Square	F-value	p-value
Model	88.75	9	9.86	628.25	<0.0001	Significant
A-Dosage	40.68	1	40.68	2591.87	<0.0001
B-Temperature	8.52	1	8.52	542.76	<0.0001
C-Time	0.0828	1	0.0828	5.28	0.0445
AB	0.1275	1	0.1275	8.12	0.0172
AC	2.05	1	2.05	130.62	<0.0001
BC	0.0528	1	0.0528	3.36	0.0465
A^2	0.9840	1	0.9840	62.69	<0.0001
B^2	11.88	1	11.88	756.66	<0.0001
C^2	0.3528	1	0.3528	22.48	0.0008
Residual	0.1570	10	0.0157
Lack of Fit	0.1303	5	0.0261	4.88	0.0533	not significant
Pure Error	0.0267	5	0.0053
Cor Total	88.91	19

Table 4. ANOVA table for mordant yield.

Source	Sum of Squares	Df	Mean Square	F-value	p-value
Model	60.72	9	6.75	105.95	<0.0001	Significant
A-Dosage	21.61	1	21.61	339.35	<0.0001
B-Temperature	11.58	1	11.58	181.82	<0.0001
C-Time	2.04	1	2.04	32.08	0.0002
AB	0.3872	1	0.3872	6.08	0.0333
AC	0.3445	1	0.3445	5.41	0.0424
BC	3.10	1	3.10	48.68	<0.0001
A^2	1.85	1	1.85	29.04	0.0003
B^2	1.99	1	1.99	31.20	0.0002
C^2	1.59	1	1.59	24.94	0.0005
Residual	0.6368	10	0.0637
Lack of Fit	0.5292	5	0.1058	4.92	0.0525	not significant
Pure Error	0.1075	5	0.0215
Cor Total	61.36	19

Figure 3. Normal residuals plots of (a) dye yield (b) mordant yield.

Figure 4. Actual versus the predicted value of (a) dye yield (b) mordant yield.

Figure 5. Effect of (a) dosage (b) temperature (c) time on dye yield.

Figure 6. Effects of (a) dosage (b) temperature (c) time on mordant yield.

Figure 7. 3-D interaction effect of (a) dosage, temperature (b) dosage, time (c) temperature, time on dye yield.

Figure 8. Interaction effect of (a) dosage, temperature (b) dosage, time (c) temperature, time on mordant yield.

Table 5. Evaluation of fastness properties of dyed and mordanted cotton fabric.

	Mordant concentration	Dye concentration	Fastness properties
Run	(%)	(%)	Wash fastness	Rubbing fastness	Light fastness
1	16	8	4	4	6
2	12	8	3/4	3	5
3	16	10	3/4	4	6
4	20	6	3	3/4	5
5	20	10	5	4	7
6	12	10	3	4	5
7	12	6	3	3	5
8	16	6	3/4	3/4	6
9	20	8	4	5	6