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

Table 2

Effect of stirring and pH on the time to achieve complete discoloration of IC, using green pea seed extract as enzyme source.

pH	IC (ppm)	Agitation (rpm)	Time (h) to complete IC discoloration
7.0	300	1800	3:20
7.0	300	800	7:00
7.6	300	1800	1:30
7.6	300	800	4.30
7.6	3000	1800	36:00