• Journal of Conservation Science
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• v.37 no.1
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• pp.13-24
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• 2021

Safflower, a natural dye representing red, is the dye that materials and dyeing method are recorded in the literature, including materials and dyeing. Although the safflower is the same, the ash used as a mordant is recorded differently in each literature, which greatly affects the aesthetic perspective in realizing the traditional safflower red. Therefore, the optimal conditions for realizing the traditional safflower red were sought. The experiment was conducted by pH investigation, dyeing and color analysis by dyeing solution water, concentration, and temperature by ash, and the unique color of red was confirmed. As a result of the test, the pH point of time when the uniq ue color was expressed was 11.53 as goosefoot ash (natural bedrock water), which was 1:100 for concentration and 70℃ for temperature, which was easier to extract red pigment than other ash, indicating that it is suitable for safflower dyeing. The analysis of the ash showed that K and Si play an important role in dyeing, especially Si, which is an element that inhibits carthamon. The color of red was similar to that of KS Standard vivid purplish red in the ash of the goosefoot, and the other ash was deep purplish pink. In the light of findings, it was possible to quantify the dyeing method through traditional materials and find the standard color of red color, and it is judged to be a basic data for studying the unique color of natural materials.

• Korean Journal of Food Science and Technology
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• v.21 no.3
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• pp.446-452
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• 1989

The pigment of the Korean cockscomb flower, a betacyanin, was evaluated for its stability in terms of temperature, pH, and its behavior upon exposure to water, light, and air. The pigment was the most stable at pH 4.0, and its activation energy (Ea) for degradation was shown to be 17.55Kcal/mol. In general, sugars protected against color degradation at the concentration of 0.1M. Degradation of this pigment in the presence of food constituents, such as organic acids , metal ions, or antioxidants, at the concentrations normally present in food preparations, can be kept to a minimum by selective adjustment of conditions. This pigment, therefore, has potential value as a food colorant under selected conditions.

• Journal of Life Science
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• v.23 no.5
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• pp.669-675
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• 2013

The stability of monascus pigment produced by Monascus sp. MK2 was investigated according to light, pH, temperature, organic acid, synthetic antioxidant, and natural substance. The light stability was increased (sun light < fluorescent lamp < ultraviolet rays < dark condition) when storing the monascus pigments. Although the monascus pigments were stable in the range of pH 3.0, the degradation rate of pigment was increased at pH 11.0. The stability of monascus pigment gradually decreased as temperature increased. In addition, pigment stability was increased by adding the synthetic antioxidant and natural substance.

• Korean Journal of Plant Resources
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• v.24 no.1
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• pp.105-112
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• 2011

The objective of this study was to determine the effect of antioxidant enzyme activity and radical scavenging activities of thirteen kinds of natural plant pigments. The analytic method of antioxidant activities were measured by estimating DPPH free radical scavenging and nitrite scavenging ability activity. The free radical scavenging activity by method using stable free radical DPPH was the highest in the red cabbaged pigment. Addition of ethanol extract 1mg/ml from onion peel pigment displayed remarkable effect on nitrite scavenging ability about 91.9%. Antioxidative enzyme activity was evaluated in terms of superoxide dismutase(SOD), catalase(CAT), and ascorbate peroxidase(APX) activity. The bitter melon pigment had the highest SOD activity of 87.3%. The activities of CAT and APX were higher in the mulberry leave pigment compared with other natural plant pigments. In contrast, CAT activity of plant pigment samples were unaffected. These results suggest that natural plant pigment had the potent biological activities such as antioxidant enzyme activities, and that their activities exhibited differently depending on each kind of pigments.

• Korean Journal of Food Science and Technology
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• v.18 no.5
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• pp.389-392
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• 1986

To evaluate a pigment of the flower of cockscomb, Cclosia critata. as a natural food colorant, jelly-po, candy and sherbet were chosen as model foods and colorized to red with the pigment of the flower. Color changes were evaluated by analyses with Hunter color difference colorimeter. Lovibond tintometer and UV-visible spectrophotometer. Also sensory evaluation was carried out. The results obtained indicated that the red pigment of the flower had a good potential as food colorant, when it is utilized under the certain limited conditions: low water activity such as candy or low temperature. Data obtained indicated good correlation between instrumental analyses and sensory evaluation as well.

• 보존과학연구
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• s.26
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• pp.165-188
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• 2005

From the ancient to these days, there have been used many kinds of pigment which have two types that are inorganic pigment and organic pigment. At the ancient times, natural pigment had been used but the artificially mixed pigment has been used in modern times. By the way, searching for studies has been studied recently, it would be said the ancient pigments such as Danchung, Wall painting and Mural painting are the mainthema. However, studies about the pigments used in modern pictured relics have rarely can be found. Therefore, this analysis of Ilweolokdo would be important at the point of the pigments used in pictures of royal family in modern times and the results can be briefly summarized as below; Firstly, the results of qualitative analysis of the pigments that base or all pigments of picture was detected components of Ca, Fe and As, this results meaning that picture was used filler and basic paint. Secondly, a result of the analysis on the composition elements of the pigments shows that the main components in their composition are ;White - Lead Cyanamide($2PbCO_3$.$Pb(OH)_2$) or Titanium Oxide($TiO_2$)Blue - Ultramarine($2(Na_2O$.$Al_2O_3$ .$2Si_O2$).$Na_2S_2$)Green - Emerald green($C_2H_3A_s3Cu_2O_8$)Gold - Gold(Au), Red-Red Lead($Pb_3O_4$) or Cinnabar(HgS)Black - Carbon(C)Thirdly, X-ray diffraction analysis of crystalline structure for the blue and green pigment peeling off in picture shows that the components of blue pigment is Ultramarine($2(Na_2O$.$Al_2O_3$ .$2Si_O2$).$Na_2S_2$) and green pigment is Emerald green($C_2H_3A_s3Cu_2O_8$). Especially, microcrystalline structure of the green pigment was the shape like a cross section of wood. Consequently, we knew through the analysis of qualitative and microcrystallinestructures seen on the cross section of analyzed pigments layer that the all pigments used in the Ilweoloakdo is possible to use synthetic pigments in modern.

• Food Science and Preservation
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• v.11 no.1
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• pp.42-46
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• 2004

Each pigments were obtained by ethyl alcohol extraction method, blue and yellow pigment from Gardenia as well as dark brown pigment from Kaoliang. Concentration of these pigments are all 60 Brix, the extraction yields were 0.68, 1.97, 0.63 ％(w/w), respectively. Oil soluble natural black pigment (OSNBP) was composed of soybean oil, water, emulsifier, Gardenia blue and yellow, Kaoliang dark brown etc. Blending ratio of these was 8: 22: 42: 10: 15: 13 (w/w), this mixture was carried out homogenized. Solubility of this OSNBP in soybean oil was appeared the maximum level at about 30∼40$^{\circ}C$ range. OSNBP solubilized black oil was not reseparated at below 20$^{\circ}C$.

• Textile Coloration and Finishing
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• v.11 no.2
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• pp.38-45
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• 1999

Natural red colorants were extracted from Phytolacca americana Linne by using 50% ethanol solution at room temperature for 12 hours. The colorant components were partially purified as yellow and deep red colorants by thin layer chromatography. Natural red colorants were consisted of major water-soluble red colorant, having maximum absorbance at 538nm and alcohol-soluble yellow colorant, having maximum absorbance at 664nm. Concentration of red colorants were calibrated by the equation of dye(mg/ml) $A_{538nm}\times{1.284}$. Red colorants were changed to yellow at extreme alkali pH and repaired 55% color intensity by neutralization of pH and stabled below $55^\circ{C}$. Dyeability of red colorants against wool fabrics was mainly operated by red pigment having 538nm absorbance without big color differences. Below $55^\circ{C}$, color differences $(\Delta{E}^*_{ab})$ were not changed in spite of big difference of chroma$(c^*)$, having higher scores at higher temperature. The effect of mordants were not drastically changed parameters of color difference without copper ion. Citric acid was big changes of color difference$(\Delta{E}^*_{ab})$ in spite of similar chroma$(c^*)$ values. From these experimental results, red colorants from Phytolacca americana Linne is available for wool fabric dyeing.

• Korean Journal of Food Science and Technology
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• v.33 no.1
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• pp.149-152
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• 2001

Extraction characteristics of anthocyanin pigment from red flower cabbage(Brassica oleracea L. var. acephala) as a new source of natural food colorant were investigated. The pigment extracted from red flower cabbage showed the characteristic bathochromic shift of the maximum wavelength of light absorption(${\lambda}_{max}$) as pH of the solution changed from pH 1 to 12. As the concentration of citric acid in the extraction solvent increased, extraction rate and total optical density(TOD) of the extract increased. Maximum TOD was obtained by using the extracting solvent including $0.8{\sim}1.0%$ citric acid and stable pigment solution was obtained by using the extracting solvent including $10{\sim}20%$ ethanol in distilled water. As a result, 10% ethanolic solution with 0.8% citric acid was decided as the optimum extraction solvent for the anthocyanin pigment from red flower cabbage. Within the experimental ranges, the extraction rate increased and therefore extraction time decreased as the extraction temperature increased. The times to reach a certain value of TOD i.e., 2.1 were 24, 8, 4 and 2 hours at extraction temperature of 5, 20, 40 and $60^{\circ}C$, respectively.

• The Korean Journal of Food And Nutrition
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• v.23 no.1
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• pp.23-29
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• 2010

Pigment concentrates with violet-red color and sweet taste were obtained from purple-fleshed sweet potato(PFSP) using ethyl alcohol and water. Extract from general potato(GP) were used as a control. The relative stability of PFSP pigment concentrate(PFSPPC) in a storage test over 15 days was confirmed in the order of dark > fluorescence > sun-light irradiation. The relative stability of GP pigment concentrate(GPPC) in a storage test over 15 days was confirmed in the order of sun-light > fluorescence > dark storage. The RRP of PFSPPC was higher than that of GPPC, but the color strength of GPPC was 1/2 that of PFSPPC. Treatment of PFSPPC with aluminum potassium sulfate(0.2~0.3%, w/w) best improved its stability. The improved RRPs of PFSPPC were 45.16~47.31% in sun light irradiation, 55.91~60.22% in fluorescence irradiation, and 76.34~75.97% in dark storage conditions. In substituting aluminum potassium sulfate for chitosan, an amount of 0.2~0.3%(w/w) was suitable, giving similar results in improving pigment stability for all concentrates tested. Also, freeze-dried PFSPPC powder was manufactured as a substitute for dextrin, and also as a substitute for chitosan to the extent of 0.25%(w/w). The results of storage stabilite for freeze-dried PFSPPC and GPPC powder over 15 days, irradiation were, PRRs of 74.47~89.36% and 61.54~76.92%, respectively. The stability improving effect of freeze dried PFSPPC powder was confirmed by the results of storage experiments at various conditions. The use of freeze-dried PFSPPC powder was therefore confirmed to be an effective treatment for general foods.