블랙 커런트(Ribes nigrum L.)의 안토시아닌 색소를 이용한 모발 염색 특성
Properties of Hair Dye with Anthocyanin from Black Currant (Ribes nigrum L.)
1
조회
0
다운로드
1
인용
0
참고문헌
키워드
초록
The purpose of this study is to determine the effectiveness of anthocyanin pigments in black currants as a natural hair colorant. The temperature and dyeing time and pH of the extract at the maximum absorption wavelength for anthocyanins were varied in order to observe variations in the color of hair dye containing black currant extract. FeSO4, MgSO4, MnSO4, CuSO4, AlK(SO4)2, CH3COOH, Co(NO3)2, CaCO3, and Na2CO3 were used as mordants for measurement of hair dyeability and color fastness using the mordant method. According to the results, the maximum absorption wavelength of anthocyanin pigments was 540 nm. For anthocyanin pigments, the K/S (dye uptake) value increased and the L* value decreased with increasing temperature and dyeing time. The K/S value of the black currant extract was 46.141–55.927 and the optimal dyeing conditions included a temperature of 40℃ and a dyeing time of 20 min. When the pH of the extract was 2.87, the highest K/S value was 48.487 and the a* value was 4.398, resulting in a deep reddish-purple color. When the mordant was acidic, the a* value increased and for the alkaline mordant, the b* value increased. In the results from use of the mordant method, FeSO4, MgSO4, CuSO4, AlK(SO4)2, CH3COOH, and Na2CO3 showed the highest K/S values in pre-mordanting phase. The highest K/S values were observed for MnSO4 and CaCO3 in post-mordanting, and for Co(NO3)2 in simultaneous mordanting. The range of K/S values for washing fastness was 41.855–31.571. The results described above confirm that the black currant extract can be used as a natural hair dye, as a variety of hair colors can be produced when it is used with a mordant.
Abstract
The purpose of this study is to determine the effectiveness of anthocyanin pigments in black currants as a natural hair colorant. The temperature and dyeing time and pH of the extract at the maximum absorption wavelength for anthocyanins were varied in order to observe variations in the color of hair dye containing black currant extract. FeSO4, MgSO4, MnSO4, CuSO4, AlK(SO4)2, CH3COOH, Co(NO3)2, CaCO3, and Na2CO3 were used as mordants for measurement of hair dyeability and color fastness using the mordant method. According to the results, the maximum absorption wavelength of anthocyanin pigments was 540 nm. For anthocyanin pigments, the K/S (dye uptake) value increased and the L* value decreased with increasing temperature and dyeing time. The K/S value of the black currant extract was 46.141–55.927 and the optimal dyeing conditions included a temperature of 40℃ and a dyeing time of 20 min. When the pH of the extract was 2.87, the highest K/S value was 48.487 and the a* value was 4.398, resulting in a deep reddish-purple color. When the mordant was acidic, the a* value increased and for the alkaline mordant, the b* value increased. In the results from use of the mordant method, FeSO4, MgSO4, CuSO4, AlK(SO4)2, CH3COOH, and Na2CO3 showed the highest K/S values in pre-mordanting phase. The highest K/S values were observed for MnSO4 and CaCO3 in post-mordanting, and for Co(NO3)2 in simultaneous mordanting. The range of K/S values for washing fastness was 41.855–31.571. The results described above confirm that the black currant extract can be used as a natural hair dye, as a variety of hair colors can be produced when it is used with a mordant.
참고문헌 (33)
- Ali S, "Optimization of alkaline extraction of natural dye from henna leaves and its dyeing on cotton by exhaust method", J Clean Prod, 17, pp.61~66 (2009)
- Andrew AS, "Bladder cancer risk and personal hair dye use", Int J Cancer, 109, pp.581~586 (2004)
- Antolak H, "Black currant (Ribes nigrum L.) and bilberry (Vaccinium myrtillus L.) fruit juices inhibit adhesion of Asaia spp", BioMed Res Int, 2016, pp.1~14 (2016)
- 조아랑, "석류 과피 추출물을 이용한 모발염색", 한국염색가공학회지, 20(6), pp.42~50 (2008), 한국염색가공학회
- Cook LS, "Hair product use and the risk of breast cancer in young women", Cancer Causes and Control, 10, pp.551~559 (1999)
- 장준환, "Saccharomycopsis fibuligera로 발효된 블랙커런트추출물의 항산화 및 항염증 효과", 대한화장품학회지, 46(4), pp.403~413 (2020), 사단법인 대한화장품학회[DOI]
- 장수석, "국내산 블랙커런트(Ribes nigrum L.) 추출물의 유용성분 및 항산화 활성 분석", 동아시아식생활학회지, 31(2), pp.114~122 (2021), 동아시아식생활학회
- 장수석, "블랙커런트 추출물 첨가 설기떡의 품질 특성", 동아시아식생활학회지, 31(5), pp.355~362 (2021), 동아시아식생활학회
- 전아름, "오배자(Gallnut) 열수 추출물의 모발염색 및 염색견뢰도", 한국미용학회지, 17(1), pp.87~93 (2011), 한국미용학회
- 정창호, "블랙 커런트의 화학성분 및 항산화 활성", Food Science and Preservation, 19(2), pp.263~270 (2012), 한국식품저장유통학회[DOI]
- 정찬희, "천연색소 혼합과 매염기법을 이용한 모발염색 색채공간의 확장", 한국염색가공학회지, 29(4), pp.268~275 (2017), 한국염색가공학회
- 김주영, "아로니아(Aronia melancocarpa ) 추출물을 이용한 모발의 염색 특성", 아시안뷰티화장품학술지, 12(5), pp.663~668 (2014), 한국피부과학연구원
- 김민관, "마키베리(Aristotelia chilensis)와 포도(Vitis labruscana B.) 혼합 추출물의 모발염색 효과", 대한미용학회지, 16(4), pp.351~356 (2020), 대한미용학회[DOI]
- 김미선, "블랙커런트의 항산화, 항응고 및 혈소판 응집저해 활성", 생명과학회지, 26(12), pp.1400~1408 (2016), 한국생명과학회
- 김선영, "검정콩 종피 안토시아닌의 적정 추출 효율 및 안정성", 한국작물학회지, 53, pp.84~88 (2008), 한국작물학회
- 권용우, "블랙커런트 요구르트 첨가 드레싱의 품질특성 및 항산화성", Food Science and Preservation, 25(1), pp.71~78 (2018), 한국식품저장유통학회
- 이정례, "검정콩 종피를 이용한 모발의 천연염색", 대한미용학회지, 8(2), pp.127~134 (2012), 대한미용학회[DOI]
- 이원갑, "블랙커런트 분말 첨가 젤리의 품질특성 및 항산화 활성", Culinary Science & Hospitality Research, 24(3), pp.113~120 (2018), (사)한국조리학회[DOI]
- Mattila PH, "Polyphenol and vitamin c contents in european commercial black currant juice products", Food Chem, 127, pp.1216~1223 (2011)
- Orjuela-Palacio JM, "Consumers’ acceptance of a high-polyphenol yerba mate black currant beverage : Effect of repeated tasting", Food Res Int, 57, pp.26~33 (2014)
- Oszmianski J, "Effects of black currant and apple mash blending on the phenolics contents, antioxidant capacity, and colour of juices", Czech J Food Sci, 27, pp.338~351 (2009)
- 박금순, "키토산 첨가 블랙커런트 머핀의 품질특성", Journal of Chitin and Chitosan, 22(4), pp.228~234 (2017), 한국키틴키토산학회[DOI]
- Park JH, "Blackcurrant suppresses metabolic syndrome induced by high-fructose diet in rats", Evid Based Complementary Altern Med, 2015, pp.1~11 (2015)
- 박민영, "블랙커런트 분말 첨가가 양갱의 품질 및 항산화에 미치는 영향", 한국식생활문화학회지, 31(5), pp.457~464 (2016), 한국식생활문화학회[DOI]
- Rauscher GH, "Hair dye use and risk of adult acute leukemia", Am J Epidemiol, 160, pp.19~25 (2004)
- 서은성, "블루베리 추출물의 모발 염색 및 견뢰도 연구", 아시안뷰티화장품학술지, 15(3), pp.323~332 (2017), 한국피부과학연구원[DOI]
- 서종철, "포도껍질 추출물을 이용한 모발의 염색 특성", 아시안뷰티화장품학술지, 13(5), pp.689~694 (2015), 한국피부과학연구원
- 서주희, "마키베리(Aristotelia chilensis)의 안토시아닌 색소를 이용한 모발 염색 특성", 대한미용학회지, 15(3), pp.239~246 (2019), 대한미용학회[DOI]
- Seo SK, "Study on power of dyeing of acid hairdye using anthocyanin pigment in red cabbagc", Master, Department of Beauty Art, pp.2011
- 신화남, "블랙베리(Rubus fruticosus) 추출물을 이용한 모발의 염색특성", 한국미용학회지, 20(1), pp.30~35 (2014), 한국미용학회
- Stavraky KM, "Case-control study of hair dye use by patients with breast cancer and endometrial cancer", J Natl Cancer Inst, 63, pp.941~945 (1979)
- Szachowicz-Petelska B, "Protective effect of blackcurrant on liver cell membrane of rats intoxicated with ethanol", J Membrane Biology, 245, pp.195~200 (2012)
- Turak EJ, "Influence of the carrier material on the stability of chokeberry juice microencapsules", Int Agrophys, 33, pp.517~525 (2019)