THE COMPOSITION AND THE CONTENT OF PIGMENTS FROM SOME DYEING PLANT FOR IKAT WEAVING IN TIMORRESE REGENCY, EAST NUSA TENGGARA

https://doi.org/10.22146/ijc.21741

Neltji Herlina Ati(1), Puji Rahayu(2), Soenarto Notosoedarmo(3), Leenawaty Limantara(4*)

(1) Magister Biology, Satya Wacana Christian University, Jl. Diponegoro 52-60 Salatiga 50711
(2) Workstation of Mochtar Riady Institute for Nanotechnology, Jl. Diponegoro 52-60 Salatiga 50711
(3) Magister Biology, Satya Wacana Christian University, Jl. Diponegoro 52-60 Salatiga 50711
(4) Magister Biology, Satya Wacana Christian University, Jl. Diponegoro 52-60 Salatiga 50711; Workstation of Mochtar Riady Institute for Nanotechnology, Jl. Diponegoro 52-60 Salatiga 50711
(*) Corresponding Author

Abstract


Ikat weaving is one of traditional-home industry using plant pigments as a dye which have not been known for their pigments composition. So, the research was carried out to know the composition and the content of pigments in young leaf teak, noni root, turmeric tuber, casuarine bark and betel-nut root. The result showed that pigment composition in young leaf teak consisted of β-carotene, pheophytine, phelargonydine 3-glucosyde, phelargonydine 3,7-diglucosyde, chlorophyllide and two other pigments that have not been identified. Most of the pigments composition in betel-nut root have not been identified, but one of them was condensed tanin. Noni root had pigment composition which consisted of hydrolised tanin, flavonoid and morindon. Pigment composition in turmeric tuber were curcumin, demethoxy curcumin and bis-demethoxy curcumin. Whereas casuarine bark had pigment composition which consisted of delphynidine, cyanydine and phelargonydine. The highest pigment concentration in young leaf teak, betel-nut root, noni root, tumeric tuber and casuarine bark was pheophytine, tanin condensation, morindon, curcumin and cyanidine, respectively.


Keywords


ikat weaving; chlorophyll; carotenoid; anthocyanin

Full Text:

Full Text Pdf


References

[1]   Paul, R., M. Jayesh, and S.R. Naik, 1994, Natural Dye: Classification, extraction and fastness properties, Sevak Prakashan, Bombay

[2]   Nishida, K. and Kobayashi, 1992, Dyeing Properties  of Natural Dyes From Natural Sources: Part I. American Dyestuff Reporter, July

[3]   Francis F.J., 1982, Analysis of Anthocyanins. Markakis P. (Eds.) Anthocyanin  as Food Sciences and Technology, Academic Press, New York

[4]   Gross, J., 1987,  Pigment in Fruit,  Academic Press, London

[5]   Maitland, P.D. and D.P. Maitland., 2002, Biol. Ed 37(1), 6-8

[6]   Foppen, F.H., 1971, J. Chrom. Rev., 14, 133-298

[7]   Jeffrey, S.W., R.F.C. Mantoura, and S.W. Wright, (Eds.), 1997, Phytoplankton Pigments in Oceanography, UNESCO Publishing, Paris

[8]   Giusti, M.M. and R.E. Wrolstad, 1996, Food Sci. 61(2) 322-326

[9]   Bacon, M.F. and Holden, M., 1967, Phytochemistry, 6, 193-210

[10] Harborne, J.B., 1996, Metode Fitokimia. (Terjemahan),  ITB, Bandung

[11] Klapotke, T.M., 2002, Why Do (Maple) Leaves Change Color in the Fall, University of  Munich, Munich

[12] Jackman, R.L. and J.L. Smith, 1995, Anthocyanins and Betalains. In Hendry, G.A.F. and J.D. Hougthon (Eds.). Natural Food Colorants, Blackie Academic & Professional, London

[13] Strack, D. and V. Wray, 1989, Meth Plant Biochem. 1, 325-341

[14] Gitelson, A.A., M.N. Merzlyak, O.B. Chivkunova, 2001, Photochem Photobiol, 74(1), 38-45

[15] Lemmens, R.H.M.J. and N. W. Soetjipto, 1992, Dye and Tannin Producing Plant,  Prosea, Bogor

[16] Willard, T., 2000, Noni: A Foul-Smelling Fad or a Polynesian Miracle Plant. Vitamin Retaliler info@vitamin-resource.com

[17] Anonymous, 2001, NONI: Polynesia’s Natural Pharmacy www.geocities.com//Judyseden/noni-pharmacy.html

[18] Gil, M.I., F.A. Tomas-Barberan, B. Hess-Pierce, D.M. Holcroft, and A.A. Kader, 2000, Agric. Food Chem. 48, 4581-4589

[19] Hancock, M., 1997, Potential For Colourants From Plant Sources in England and Wales, Adas, Boxworth

[20] Aobchey, P., S. Sriyam, W. Praharnripoorab, S. Lhieochaiphant, and S. Phutrakul, 2002, CMU Journal. 1(1), 66-78

[21] Govindarajan, V.S. and W.H. Stahl, 1980, Food Sci. Nutr.  12(3), 199-301

[22] Tonnesen, H.H., A.F. Arrieta, and D. Lerner, 1995, Pharmazie 50:689-694

[23] Srinivasan, K.R., 1953, A Chromatographic Study of the Curcuminoid in Curcuma longa, L.  Laboratory of Government Analyst, King Institute Guindy, Madras

[24] Henry, B.S., 1996, Natural Food Colours. In Hendry, G.A.F. and J.D. Hougthon (Eds.). Natural Food Colorants, Blackie Academic & Professional, London

[25] Shields, J.E., 2002, Flower Pigments Anthocyanins  jim@shieldsgardens.com

[26] Wrolstad, R.E., 1993, Color and Pigment Analyses in Fruit Products. Agricultural Experiment Station Oregon State University, Station Buletin 624

[27] Gamble, G.R., D.E. Akin, H.P.S. Makkar, and K. Becker, 1996, Appl. Env. Microbiol, 62(10) 3600-3604

[28] Markham, K.R., 1982, Technique of Flavonoid Identification, Academic Press, London



DOI: https://doi.org/10.22146/ijc.21741

Article Metrics

Abstract views : 1208 | views : 7057


Copyright (c) 2010 Indonesian Journal of Chemistry

Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

 


Indonesian Journal of Chemistry (ISSN 1411-9420 / 2460-1578) - Chemistry Department, Universitas Gadjah Mada, Indonesia.

Web
Analytics View The Statistics of Indones. J. Chem.