Influence of dyeing conditions of natural dye extracted from Berberis integerrima fruit on color shade of woolen yarn

Abstract

A new source of natural dye was introduced to obtain different colors on woolen yarn by varying the dyeing condition and formulation recipe. The fruit extract of Berberis integerrima was used as a natural dye for coloration of wool fibers. Response surface methodology (RSM) has been applied to design experimental runs to evaluate the interactive effects of the operating variables. The concentration of natural dye, concentration of mordant, pH of dye bath, and dyeing time at boiling temperature was selected as independent parameters. The effect of these parameters was examined on color shade (Hue angle) of dyed yarn samples as a dependent factor. The results were indicated that the different hue angles and color shades were achieved at proposed dyeing condition of wool fibers with B. integerrima which was in the range of 25° up to 282°. Extracted natural dye from B. integerrima was presented an inhibition zone at all applied concentrations and it was dependent on its concentration.