Table of Contents
Journal of Textiles
Volume 2014, Article ID 587497, 9 pages
http://dx.doi.org/10.1155/2014/587497
Research Article

Dyeing of Silk with Anthocyanins Dyes Extract from Liriope platyphylla Fruits

1Key Laboratory of Advanced Textile Materials and Manufacturing Technology (Ministry of Education), Zhejiang Sci-Tech University, Hangzhou, Zhejiang 310018, China
2Yancheng Institute of Industry Technology, Yancheng, Jiangsu 224005, China

Received 14 May 2014; Accepted 28 July 2014; Published 20 August 2014

Academic Editor: Joanne Yip

Copyright © 2014 Huayin Wang et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Linked References

  1. T. Bechtold, A. Turcanu, E. Ganglberger, and S. Geissler, “Natural dyes in modern textile dyehouses—how to combine experiences of two centuries to meet the demands of the future?” Journal of Cleaner Production, vol. 11, no. 5, pp. 499–509, 2003. View at Publisher · View at Google Scholar · View at Scopus
  2. L. G. Angelini, A. Bertoli, S. Rolandelli, and L. Pistelli, “Agronomic potential of Reseda luteola L. as new crop for natural dyes in textiles production,” Industrial Crops and Products, vol. 17, no. 3, pp. 199–207, 2003. View at Publisher · View at Google Scholar · View at Scopus
  3. E. Tsatsaroni, M. Liakopoulou-Kyriakides, and I. Eleftheriadis, “Comparative study of dyeing properties of two yellow natural pigments—effect of enzymes and proteins,” Dyes and Pigments, vol. 37, no. 4, pp. 307–315, 1998. View at Publisher · View at Google Scholar · View at Scopus
  4. R. L. Jackman, R. Y. Yada, M. A. Tung, and R. A. Speers, “Anthocyanins as food colorants—a review,” Journal of Food Biochemistry, vol. 11, no. 3, pp. 201–247, 1987. View at Google Scholar
  5. Ø. M. Andersen and M. Jordheim, “Anthocyanins,” in Encyclopedia of Life Sciences (ELS), John Wiley & Sons, Chichester, UK, 2010. View at Google Scholar
  6. Q. Du, G. Jerz, and P. Winterhalter, “Isolation of two anthocyanin sambubiosides from bilberry (Vaccinium myrtillus) by high-speed counter-current chromatography,” Journal of Chromatography A, vol. 1045, no. 1-2, pp. 59–63, 2004. View at Publisher · View at Google Scholar · View at Scopus
  7. A. Kirca, M. Özkan, and B. Cemeroǧlu, “Storage stability of strawberry jam color enhanced with black carrot juice concentrate,” Journal of Food Processing and Preservation, vol. 31, no. 5, pp. 531–545, 2007. View at Publisher · View at Google Scholar · View at Scopus
  8. Q. Tian, R. M. Aziz, G. D. Stoner, and S. J. Schwartz, “Anthocyanin determination in black raspberry (Rubus occidentalis) and biological specimens using liquid chromatography-electrospray ionization tandem mass spectrometry,” Journal of Food Science, vol. 70, no. 1, pp. C43–C47, 2005. View at Publisher · View at Google Scholar · View at Scopus
  9. X. Wang, H. Tong, F. Chen, and J. D. Gangemi, “Chemical characterization and antioxidant evaluation of muscadine grape pomace extract,” Food Chemistry, vol. 123, no. 4, pp. 1156–1162, 2010. View at Publisher · View at Google Scholar · View at Scopus
  10. P. Murapa, J. Dai, M. Chung, R. J. Mumper, and J. D'Orazio, “Anthocyanin-rich fractions of blackberry extracts reduce UV-induced free radicals and oxidative damage in keratinocytes,” Phytotherapy Research, vol. 26, no. 1, pp. 106–112, 2012. View at Publisher · View at Google Scholar · View at Scopus
  11. D. Ghosh, “Anthocyanins and anthocyanin-rich extracts in biology and medicine: biochemical, cellular, and medicinal properties,” Current Topics in Nutraceutical Research, vol. 3, no. 2, pp. 113–124, 2005. View at Google Scholar · View at Scopus
  12. J. Kong, L. Chia, N. Goh, T. Chia, and R. Brouillard, “Analysis and biological activities of anthocyanins,” Phytochemistry, vol. 64, no. 5, pp. 923–933, 2003. View at Publisher · View at Google Scholar · View at Scopus
  13. M. A. Lila, “Anthocyanins and human health: an in vitro investigative approach,” Journal of Biomedicine and Biotechnology, vol. 2004, no. 5, pp. 306–313, 2004. View at Publisher · View at Google Scholar · View at Scopus
  14. T. K. McGhie and M. C. Walton, “The bioavailability and absorption of anthocyanins: Towards a better understanding,” Molecular Nutrition and Food Research, vol. 51, no. 6, pp. 702–713, 2007. View at Publisher · View at Google Scholar · View at Scopus
  15. S. B. Choi, J. D. Wha, and S. Park, “The insulin sensitizing effect of homoisoflavone-enriched fraction in Liriope platyphylla Wang et Tang via PI 3-kinase pathway,” Life Sciences, vol. 75, no. 22, pp. 2653–2664, 2004. View at Publisher · View at Google Scholar · View at Scopus
  16. S. Hong, H. Jeong, H. Chung et al., “An herbal formula, Herbkines, enhances cytokines production from immune cells,” Journal of Ethnopharmacology, vol. 98, no. 1-2, pp. 149–155, 2005. View at Publisher · View at Google Scholar · View at Scopus
  17. M. H. Kwak, J. E. Kim, I. S. Hwang et al., “Quantitative evaluation of therapeutic effect of Liriope platyphylla on phthalic anhydride-induced atopic dermatitis in IL-4/Luc/CNS-1 Tg mice,” Journal of Ethnopharmacology, vol. 148, no. 3, pp. 880–889, 2013. View at Publisher · View at Google Scholar · View at Scopus
  18. G. Li, W. Ra, J. Park et al., “Developing EST-SSR markers to study molecular diversity in Liriope and Ophiopogon,” Biochemical Systematics and Ecology, vol. 39, no. 4–6, pp. 241–252, 2011. View at Publisher · View at Google Scholar · View at Scopus
  19. Y.-C. Tsai, S.-Y. Chiang, M. El-Shazly et al., “The oestrogenic and anti-platelet activities of dihydrobenzofuroisocoumarins and homoisoflavonoids from Liriope platyphylla roots,” Food Chemistry, vol. 140, no. 1-2, pp. 305–314, 2013. View at Publisher · View at Google Scholar · View at Scopus
  20. Y. S. Oh, J. H. Lee, S. H. Yoon et al., “Characterization and quantification of anthocyanins in grape juices obtained from the grapes cultivated in Korea by HPLC/DAD, HPLC/MS, and HPLC/MS/MS,” Journal of Food Science, vol. 73, no. 5, pp. 378–389, 2008. View at Publisher · View at Google Scholar · View at Scopus
  21. J. C. Mi, L. R. Howard, R. L. Prior, and J. R. Clark, “Flavonoid glycosides and antioxidant capacity of various blackberry, blueberry and red grape genotypes determined by high-performance liquid chromatography/mass spectrometry,” Journal of the Science of Food and Agriculture, vol. 84, no. 13, pp. 1771–1782, 2004. View at Publisher · View at Google Scholar · View at Scopus
  22. M. Fanzone, F. Zamora, V. Jofré, M. Assof, C. Gómez-Cordovés, and Á. Peña-Neira, “Phenolic characterisation of red wines from different grape varieties cultivated in Mendoza province (Argentina),” Journal of the Science of Food and Agriculture, vol. 92, no. 3, pp. 704–718, 2012. View at Publisher · View at Google Scholar · View at Scopus
  23. E. Alexandra Pazmio-Durán, M. M. Giusti, R. E. Wrolstad, and M. B. Glória, “Anthocyanins from banana bracts (Musa X paradisiaca) as potential food colorants,” Food Chemistry, vol. 73, no. 3, pp. 327–332, 2001. View at Publisher · View at Google Scholar · View at Scopus
  24. L. Cabrita and Ø. M. Andersen, “Anthocyanins in blue berries of Vaccinium padifolium,” Phytochemistry, vol. 52, no. 8, pp. 1693–1696, 1999. View at Publisher · View at Google Scholar · View at Scopus
  25. W. Huang, S. Zhang, G. Qin, W. Le, and J. Wu, “Isolation and determination of major anthocyanin pigments in the pericarp of P. Communis L. cv. ʽRed Du Comices' and their association with antioxidant activity,” African Journal of Agricultural Research, vol. 7, pp. 3772–3780, 2012. View at Google Scholar
  26. Y. Lu, L. Y. Foo, and H. Wong, “Isolation of the first C-2 addition products of anthocyanins,” Tetrahedron Letters, vol. 43, no. 37, pp. 6621–6624, 2002. View at Publisher · View at Google Scholar · View at Scopus
  27. E. Sariburun, S. Şahin, C. Demir, C. Türkben, and V. Uylaşer, “Phenolic content and antioxidant activity of raspberry and blackberry cultivars,” Journal of Food Science, vol. 75, no. 4, pp. C328–C335, 2010. View at Publisher · View at Google Scholar · View at Scopus
  28. C. Qin, Y. Li, W. Niu, Y. Ding, X. Shang, and C. Xu, “Composition analysis and structural identification of anthocyanins in fruit of waxberry,” Czech Journal of Food Sciences, vol. 29, no. 2, pp. 171–180, 2011. View at Google Scholar · View at Scopus
  29. M. Dueñas, J. J. Pérez-Alonso, C. Santos-Buelga, and T. Escribano-Bailón, “Anthocyanin composition in fig (Ficus carica L.),” Journal of Food Composition and Analysis, vol. 21, no. 2, pp. 107–115, 2008. View at Publisher · View at Google Scholar
  30. M. T. Escribano-Bailón, C. Alcalde-Eon, O. Muñoz, J. C. Rivas-Gonzalo, and C. Santos-Buelga, “Anthocyanins in berries of Maqui (Aristotelia chilensis (Mol.) Stuntz),” Phytochemical Analysis, vol. 17, no. 1, pp. 8–14, 2006. View at Publisher · View at Google Scholar · View at Scopus
  31. M. P. Kähkönen, J. Heinämäki, V. Ollilainen, and M. Heinonen, “Berry anthocyanins: isolation, identification and antioxidant activities,” Journal of the Science of Food and Agriculture, vol. 83, no. 14, pp. 1403–1411, 2003. View at Publisher · View at Google Scholar · View at Scopus
  32. T. Sukwattanasinit, J. Burana-Osot, and U. Sotanaphun, “Spectrophotometric method for quantitative determination of total anthocyanins and quality characteristics of Roselle (Hibiscus sabdariffa),” Planta Medica, vol. 73, no. 14, pp. 1517–1522, 2007. View at Publisher · View at Google Scholar · View at Scopus
  33. J. Lee, R. W. Durst, and R. E. Wrolstad, “Determination of total monomeric anthocyanin pigment content of fruit juices, beverages, natural colorants, and wines by the pH differential method: collaborative study,” Journal of AOAC International, vol. 88, no. 5, pp. 1269–1278, 2005. View at Google Scholar · View at Scopus
  34. J. H. Lee and M. Choung, “Identification and characterisation of anthocyanins in the antioxidant activity-containing fraction of Liriope platyphylla fruits,” Food Chemistry, vol. 127, no. 4, pp. 1686–1693, 2011. View at Publisher · View at Google Scholar · View at Scopus
  35. A. Castañeda-Ovando, M. de Lourdes Pacheco-Hernández, M. Elena Páez-Hernández, J. A. Rodríguez, and C. A. Galán-Vidal, “Chemical studies of anthocyanins: a review,” Food Chemistry, vol. 113, pp. 859–871, 2009. View at Publisher · View at Google Scholar
  36. T. Goto, H. Tamura, T. Kawai, T. Hoshino, N. Harada, and T. Kondo, “Chemistry of metalloanthocyanins,” Annals of the New York Academy of Sciences, vol. 471, pp. 155–173, 1986. View at Google Scholar
  37. Y. Osawa, “Copigmentation of anthocyanins,” in Anthocyanins as Food Colors, P. Markakis, Ed., pp. 41–68, Academic Press, New York, NY, USA, 1982. View at Google Scholar
  38. R. N. Cavalcanti, D. T. Santos, and M. A. A. Meireles, “Non-thermal stabilization mechanisms of anthocyanins in model and food systems—an overview,” Food Research International, vol. 44, no. 2, pp. 499–509, 2011. View at Publisher · View at Google Scholar · View at Scopus
  39. G. A. Ellestad, “Structure and chiroptical properties of supramolecular flower pigments,” Chirality, vol. 18, no. 2, pp. 134–144, 2006. View at Publisher · View at Google Scholar · View at Scopus