Research Article

Discoloration of Indigo Carmine Using Aqueous Extracts from Vegetables and Vegetable Residues as Enzyme Sources

Table 1

Effect of the concentration of IC on the discoloration using green pea seed extracts at a pH of 8.7 and stirring at 800 rpm.

IC (ppm)Time (h)% discoloration

502:3097.74
1003:0095.99
2004:3098.41
50024:0084.05
100048:0048.85