Eco-friendly indigo reduction using bokbunja (Rubus coreanus Miq.) sludge

Younsook Shin1, Min Ho Choi1, Dong Il Yoo2
1Department of Clothing and Textiles/Human Ecology Research Institute, Chonnam National University, Gwangju, Korea
2Department of Polymer and Fiber System Engineering, Chonnam National University, Gwangju, Korea

Tóm tắt

AbstractThe utilization of Bokbunja (Rubus coreanus) sludge as a source of reductant was investigated to develop an eco-friendly indigo dyeing process. Total sugar contents were 18.94 and 50.87% for ethanol and water extracts, respectively. The extract was effective to reduce indigo dye. Reduction of indigo was occured rapidly in the solution containing the extract and indigo dye in alkaline condition and it reached to the maximum color yield in one or two day. The reduction potential of the extract was stabilized between -550 mV and -600 mV depending on concentration of the extract. At higher concentration of the extract, reduction power was maintained stably for longer time and stronger color yield. It was confirmed that the Bokbunja sludge extract can be an eco-friendly and safe alternative to sodium dithionite as a reducing agent in indigo dyeing processes.

Từ khóa


Tài liệu tham khảo

Arnao, MB. (2000). Some methodological problems in the determination of antioxidant activity using chromogen radicals: a practical case. Trends Food Science and Technology, 11, 419–421.

Blackburn, RS, & Harvey, A. (2004). Green chemistry methods in sulfur dyeing: application of various reducing D-sugars and analysis of the importance of optimum redox potential. Environmental Science & Technology, 38, 4034–4039.

Blois, MS. (1958). Antioxidant determinations by the use of a stable free radical. Nature, 181, 1199–1200.

Bozic, M, & Kokol, V. (2008). Ecological alternatives to the reduction and oxidation processes in dyeing with vat and sulphur dyes. Dyes and Pigments, 76, 299–309.

Choi, HS, Kim, MK, Park, HS, Kim, YS, & Shin, DH. (2006). Alcoholic fermentation of bokbunja (Rubus coreanus Miq.) wine. Korean Journal of Food Science and Technology, 38, 543–547.

Eiro, MJ, & Heinonen, M. (2002). Anthocyanin color behavior and stability during storage: effect of intermolecular copigmentation. Journal of Agricultural and Food Chemistry, 50, 7461–7466.

Ku, CS, & Mun, SP. (2008). Characterization of seed oils from fresh bokbunja (Rubus coreanus Miq.) and wine processing waste. Bioresource Technolology, 99, 2852–2856.

Masukoa, T, Minamib, A, Iwasakib, N, Majimab, T, Nishimura, S-I, & Leea, YC. (2005). Carbohydrate analysis by a phenol–sulfuric acid method in microplate format. Anaytical Biochemistry, 339, 69–72.

Meksi, N, Ticha, MB, Kechida, M, & Mhenni, MF. (2012). Using of ecofriendly α-hydroxycarbonyls as reducing agents to replace sodium dithionite in indigo dyeing processes. Journal of Cleaner Production, 24, 149–158.

Moure, A, Cruz, JM, Franco, D, Domı’nguez, JM, Sineiro, J, Domı’nguez, H, & Nu’n˜ez, MJ. (2001). Natural antioxidants from residual sources. Food Chemistry, 72, 145–171.

Peschel, W, Sa’nchez-Rabaneda, F, Diekmann, W, Plescher, A, Gartzı’a, I, Jime’nez, D, Lamuela-Ravento’s, R, Buxaderas, S, & Codina, C. (2006). An industrial approach in the search of natural antioxidants from vegetable and fruit wastes. Food Chemistry, 97, 137–150.

Saha, AK, & Brewer, CF. (1994). Determination of the concentrations of oligosaccharides, complex type carbohydrates, and glycoproteins using the phenol-sulfuric acid method. Carbohydrate Research, 254, 157–167.

Vareed, SK, Reddy, MK, Schutzki, RE, & Nair, MG. (2006). Anthocyanins in cornus alternif olia, cornus controversa, cornus kousa and cornus florida fruits with health benefits. Life Science, 78, 777–784.

Vuorema, A, John, P, Keskitalo, M, Mahon, MF, Kulandainathand, MA, & Marken, F. (2009). Anthraquinone catalysis in the glucose-driven reduction of indigo to leuco-indigo. Physical Chemistry Chemical Physics, 11, 1816–1824.

Yoon, I, Wee, JH, Moon, JH, Ahn, TH, & Park, KH. (2003). Isolation and identification of quercetin with antioxidative activity from the fruits of rubus coreanum Miquel. Korean Journal of Food Science and Technology, 35, 499–502.