A Study of Mixed Vegetable Dyes with Different Extraction Concentrations for Use as a Sensitizer for Dye-Sensitized Solar Cells

Table 2

The performance of DSSCs using natural dyes at a weight concentration of 20%.

Dye	𝑉oc (V)	𝐼sc (mA/cm^2)	FF (%)	𝜂 (%)
Sweet potato leaf	0.645	1.23	49	0.391
Blueberries	0.67	0.532	61	0.218
Purple cabbage	0.64	0.642	55	0.226
Grape	0.71	0.503	45	0.16
Sweet potato leaf and blueberries	0.69	0.42	28	0.08
Sweet potato leaves and purple cabbage	0.645	0.534	60	0.207
Sweet potato leaf and grape	0.675	0.508	54	0.185