Extraction of natural dye from Broccoli (Brassica oleracea) and evaluation of its antimicrobial, ultraviolet and dyeing properties on cotton fabrics

Natural dyes extracted from plants have gained increased importance in textile dyeing over the last few years for the development of sustainable chemical processes in the textile industry. In the above research, a novel natural dye was extracted from broccoli vegetables by ultrasonic extraction and subsequently applied to cotton material. The extracted natural dye and dyed cotton samples were characterized via FTIR, thermal, LC–MS, UV resistance and other functional tests, such as analysis of their color characteristics (K/S), fastness and antimicrobial properties. The results showed vibrant shades of green color with K/S values ranging from 0.55 to 2.71. The color fastness of the treated cotton samples ranged from moderately good to excellent. Additionally, the, dyed cotton samples showed greater reductions in the abundance of bacteria against S. aureus and E. coli. Hence, the overall results prove that the natural dye extracted from the vegetable broccoli has excellent dyeing potential for use with cellulosic material, increasing the greenness and sustainability of the process.