TiO₂/Chitosan-NH₄I(+I₂)-BMII-Based Dye-Sensitized Solar Cells with Anthocyanin Dyes Extracted from Black Rice and Red Cabbage

Table 5

DSSC properties sensitized with natural dyes.

Dye	Electrolyte	𝐽sc (μA cm^−2)	𝑉oc (mV)	𝑃max (mW cm^−2)	FF (%)	𝜂 (%)	Ref.
Blue pea	Liquid	1630	404	—	57	0.05	[20]
Rosella	Liquid	370	372	—	33	0.37	[20]
Red cabbage	Liquid	4700	525	1.51	61	—	[31]
Red cabbage	Liquid	680	520	0.25	70	0.5	[63]
Black rice	Liquid	1140	551	0.327	52	—	[19]
Black rice	Liquid	1287	550	0.24	33	0.24	[64]
Blackberries	Liquid	10600	330	1.469	42	1.46	[10]
Red yeast rice	Liquid	6100	570	2.29	66	2.3	[65]
Spinach leaves	Liquid	9400	530	—	—	2.6	[57]
Red turnip	Liquid	9500	480	—	—	1.75	[57]
Skin of eggplant	Liquid	3400	350	0.48	40	0.48	[50]
Wild Sicilian prickly pear	Liquid	9400	350	—	38	1.26	[60]
Skin of jaboticaba	Liquid	2600	660	1.10	62	—	[66]
Fructus lycii	Liquid	530	689	—	46.6	0.17	[67]
Marigold	Liquid	510	542	—	83.1	0.23	[67]
Chinese rose	Liquid	900	483	—	61.9	0.27	[67]