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KMID : 1145120160140030329
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Asian Journal of Beauty and Cosmetology
2016 Volume.14 No. 3 p.329 ~ p.338
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Hair Dyeing Properties Using Extracts of Wild Grape (Vitis coignetiae)
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Choi Yun-Yeong
Park Chul-Ho
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Abstract
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Purpose: The purpose of this study is to examine the possibility of using anthocyanin pigments from wild grapes.
Methods: Anthocyanin concentration was determined by measuring the absorbency of anthocyanin in wild grapes at 540 nm. Color changes were observed according to changes in temperature, time, and pH by color measurement.
Results: The most effective conditions for hair dyeing using anthocyanin pigments was at 25℃ for 40 min. Unmordanted hair increased the dye intake (K/S) with increased dyeing temperature, and hair color changed from dark to bright red. Anthocyanin pigments are especially sensitive to pH, and dye intake decreased with increased pH. Higher acidity generally led to a stronger reddish tint, while higher alkalinity led to a decrease in red coloration and a stronger yellow tint. When dyeing hair, pre-, simultaneous-, and post-mordanting should be selected with consideration of the characteristics of the mordants themselves (dye intake, lightless, chroma, and color). Based on K/S only, pre-mordanting was effective for FeSO4, MgSO4, Na2CO3, MnSO4, and Co(NO3)2; simultaneous mordanting was effective for CuSO4, CH3COOH, and CaCO3; and post-mordanting was effective for AlK(SO4)2. The rate of colorfastness decreased with repeated shampooing.
Conclusion: Extracts from wild grapes may be useful as a hair dye.
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KEYWORD
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Wild grape, Dyeing, Anthocyanin, Mordant, Colorfastness to washing
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