• Fashion & Textile Research Journal
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• v.13 no.3
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• pp.438-444
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• 2011

Bamboo leaves, as natural dye provide unartificial fresh green, are known for expert property at anti-bacterial, anti-aging, anti-oxidation, skin whitening, moisturizing, peeling of horny, deodorizing and some skin disease like as eczema and inflammation without any allergic response. Also, It is quite common to obtain bamboo leaves from our surrounding but most of them were not in use. On purpose of development the way of recycle with common material to dye, bamboo leaves were used to dye on ramie fiber which is valuable for both of apparel and industrial field and investigated their dyeing property. Using extract from bamboo leaves, dyeing property was examined with dyeability, colorimetric property, light fastness and wash fastness under different conditions by extract density, dyeing time, dyeing method and mordants. As results, dyeing was generally colored in yellowish, K/S Value was shown more higher on hemp fiber than ramie. The most optimum dyeing condition was investigated on pre-mordant treatment, dyeing temperature $60^{\circ}C$, dyeing time 30min and extract density 400%. On the treatment with mordant(Al, Fe, Cu), dyebility on both of hemp and ramie fiber were increased by mordant. Especially with Copper(Cu) as mordant, dyebility was highly increased than any other mordants and dyeings showed in deep color. Also on the fastness test which is the most important to natural dyeing, wash-fastness showed good performance with 4-5 grade but light-fastness was above 4 grade on both of hemp and ramie fiber, lower than wash-fastness overall.

• Korean journal of food and cookery science
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• v.24 no.6
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• pp.876-881
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• 2008

The aim of this study was to evaluate the quality characteristics and antioxidant activities of green tea garlic paste added calcium. Garlic was heated with green tea and charcoal at high temperature ($120^{\circ}C$) and high pressure ($1.5\;kgf/cm^2$) for 20 min, and then added several calcium sources (calcium carbonate, calcium citrate, calcium lactate, mixed calcium, calcium powder). Calcium carbonate, mixed calcium or calcium powder significantly increased pH of green tea garlic paste (p<0.05). All kinds of calcium sources significantly increased the viscosity of green tea garlic paste (p<0.05). Solid soluble content of green tea garlic paste was increased only in calcium citrate and calcium powder groups. Lightness, redness and yellowness of green tea garlic paste with calcium were increased, compared with control group (green tea garlic paste without calcium). The antioxidant activities by DPPH and hydroxyl radical scavenging activity of green tea garlic paste added calcium citrate, calcium lactate or calcium carbonate group were much higher than those of the other control groups. The garlic odor and garlic taste by sensory test were significantly weaker in calcium carbonate or calcium citrate group (p<0.05). Based on these results, it was suggested that calcium carbonate or calcium citrate is appropriate material for deodorizing and fortifying agent for green tea garlic paste.