Potential of Purple Cabbage (Brassica oleracea var. capitata f.) and Duwet Fruit (Eugenia cumini) as sensitizers in Dye Sensitized Solar Cell (DSSC)

Abstract

Dye-Sensitized Solar Cell (DSSC) prototype has been investigated using purple cabbage (Brassica oleracea var. capitata f.) and duwet fruit (Eugenia cumini) as natural dyes. Dark purple natural dyes have been extracted from purple cabbage and duwet fruit. The extracts were used as sensitizing ingredients to make sensitizers in DSSC. Natural dyes were extracted with ultrasonic extraction methods using ethanol and distilled water at 30 °C with frequency 40 Hz for 30 minutes. The properties of purple cabbage and duwet fruit dye have been investigated by UV-Visible Spectrophotometer. The results showed that extracts of purple cabbage and duwet fruit had a dark red color, broad spectrum in 500-550 nm and photon energy of 2.28-2.37 eV. Both of the extracts have the same color and have the potential as sensitizers in DSSC development.