Investigating the effect of pH and dyeing temperature on the color and antibacterial properties of dye extracted from Ficus Johannis Boiss plant

In this research, the aqueous dye extract extracted from the fruit of this mountain fig plant (Ficus johannis Boiss) was used for silk dyeing and the color characteristics and antibacterial properties of the samples dyed by the simultaneous dyeing method and at two different acidic pHs of ۳ and ۵ and at three Different ambient temperatures, ۶۰ °C and boiling were investigated. Qualitative and quantitative evaluations showed that the aqueous extract of this dye has better absorption and color strength in the presence of aluminum mordent and in a weak acid environment at a temperature of ۶۰°C. In addition, the evaluation of the antibacterial characteristic of the dyed aqueous extract proved that the fibers are more successful in removing Staphylococcus aureus and Escherichia coli bacteria under the mentioned dyeing conditions. The reason for this is the optimal dyeing conditions and the presence of a higher percentage of effective substances such as polyphenolic compounds such as quercetin in the aqueous extract to remove bacteria, the presence of which was proven by phytochemical analysis.

کلیدواژه ها:

Natural dyeing ، Ficus Johannis Boiss ، Dyeing temperature ، pH ، antibacterial property