Extraction, Dyeing, and Antibacterial Properties of Crataegus Elbursensis Fruit Natural Dye on Wool Yarn

Fruits obtained from shrubs of the Crataegus elbursensis (C. elbursensis) plant demonstrate significant antioxidant and antibacterial properties. In this study, natural dye was sono-extracted from fresh and dried fruits and applied in dyeing and antibacterial finishing of wool. The maximum sono-extraction yield was obtained when optimal conditions of ethanol/ water (4/1 v/v) as extracting solvent, time 30 min, pH 4, temperature 50 degrees C, and C. elbursensis concentration 10 g/l were used. When wool yarns were dyed with the extracted natural dye, the maximum dye uptake was achieved using dye concentration 75 % owf, and dyeing condition of 100 degrees C, 60 min, pH 4, and LR 100:1. Different metal salts like aluminum sulfate, copper sulfate, and tin chloride were applied on wool by pre-mordanting method and their effects on dye uptake, color variation, and color fastness were examined. Results showed that the natural dye itself had relatively high uptake and good color fastness on un-mordanted wool. Further, each mordant had different effect on dye uptake, color variation, and color fastness properties depending on its coordination ability with dye molecules and wool chains. Moreover, dyed yarns showed good antibacterial activity against Escherichia coli (E. coli) and Staphylococcus aureus (S. aureus) bacteria.