Application of persimmon ( Diospyros kaki L.) peel extract in indigo dyeing as an eco-friendly alternative reductant
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RESEARCH
Application of persimmon (Diospyros kaki L.) peel extract in indigo dyeing as an eco‑friendly alternative reductant Dong Il Yoo1 and Younsook Shin2* *Correspondence: [email protected] 2 Professor, Department of Clothing and Textiles, Chonnam National University, Gwangju, South Korea Full list of author information is available at the end of the article
Abstract The aim of this study is to investigate the efficacy of persimmon (Diospyros kaki L.) peel extract as a reductant for indigo dyeing. Dried persimmon peel was water extracted and its sugar contents and functionalities were determined. Its reducing power was studied in terms of redox potential of the indigo bath and color strength (K/S value) of the ramie fabrics dyed in the indigo reduction bath. Total sugar content of the extract was 74.3%. Antioxidant capacity reached up to 86.0% at 3.5 μg/mL of the extract concentration. The persimmon peel extract had an effect on indigo reduction and the maximum color strength was obtained within one or two day. At 2–3% of the extract concentration, the redox potential of the indigo bath was maintained in the range of − 550 ~ − 600 mV for 10 days. With increase in the extract concentration, reduction state lasted for longer time and higher color strength was obtained. The persimmon peel extract can be used for indigo reduction dyeing as a sustainable, nontoxic, biodegradable alternative to sodium dithionite. Keywords: Persimmon peel, Reductant, Indigo dyeing, Redox potential, Reducing power, Color strength, Antioxidant capacity
Introduction Persimmons are the edible fruits of a number of species of trees in the genus Diospyros in the family Ebenaceae. Persimmons are eaten fresh, dried, raw, or cooked. Commercially and in general, there are two types of persimmon fruit: astringent and non-astringent. Astringent varieties of persimmons also can be prepared for commercial purposes by peeling and drying to produce dried persimmon, Gotgam. The non-astringent persimmon called by Dangam is one of popular fruits in South Korea. Dangam (Diospyros kaki L.) is consumed when still very firm and eaten raw, after peeling. In 2018, 0.3 million of tonnes of persimmon were produced in South Korea and its consumption tends to increase. A significant amount of waste is generated during the peeling process for commercial products. Recently, the exploitation of biomass wastes or by-products from food, agriculture, and forest industries has been drawn interests to recover potentially valuable components and reuse to convert to value-added products (Jha et al. 2019; Hong 2018; Peschel et al. 2006; Piccirillo et al. 2010; Rodríguez Couto et al. 2004; Vareed © The Author(s) 2020. This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons licence, and indicate if changes were made. Th
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