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      Bio-mordants: a review

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          Abstract

          Due to the increasing pressure on environmentally friendly approaches and sustainable production processes, the textile dyeing industry has focused on natural colorants. Thus, the use of bio-mordants, which are biological materials, has become widespread as an alternative to metal salts, most of which are non-ecological, used in the application processes of natural colorants. In natural dyeing, dyers want to use mordant substances in the dyeing processes in order to both expand the color spectrum and improve the fastness properties. Conventional metal salts used in natural dyeing are made up of metallic ions, which, when released into the environment as wastewater effluent at the end of the dyeing process, cause major damage to the ecosystem. Many researchers have thought about using mordants derived from natural sources to address the environmental problem. This article is a review of the investigation of natural mordants used instead of metallic mordants in the process of coloring various textile materials with natural dyestuff sources. It has been determined that many substances, most of them herbal materials, are used as mordants. In this review, mordants, except for conventional metal salts, are examined under three main groups for a better understanding. These groups are as follows: ( i) natural or bio-mordants, ( ii) oil mordants, and ( iii) new-generation and non-vegetable-based mordants. Here, researchers will find an overview of the most recent developments in green mordants as well as application techniques for a variety of mordants.

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          Antioxidant capacity of 26 spice extracts and characterization of their phenolic constituents.

          Total equivalent antioxidant capacity (TEAC) and phenolic content of 26 common spice extracts from 12 botanical families were investigated. Qualitative and quantitative analyses of major phenolics in the spice extracts were systematically conducted by reversed-phase high-performance liquid chromatography (RP-HPLC). Many spices contained high levels of phenolics and demonstrated high antioxidant capacity. Wide variation in TEAC values (0.55-168.7 mmol/100 g) and total phenolic content (0.04-14.38 g of gallic acid equivalent/100 g) was observed. A highly positive linear relationship (R2= 0.95) obtained between TEAC values and total phenolic content showed that phenolic compounds in the tested spices contributed significantly to their antioxidant capacity. Major types of phenolic constituents identified in the spice extracts were phenolic acids, phenolic diterpenes, flavonoids, and volatile oils (e.g., aromatic compounds). Rosmarinic acid was the dominant phenolic compound in the six spices of the family Labiatae. Phenolic volatile oils were the principal active ingredients in most spices. The spices and related families with the highest antioxidant capacity were screened, e.g., clove in the Myrtaceae, cinnamon in the Lauraceae, oregano in the Labiatae, etc., representing potential sources of potent natural antioxidants for commercial exploitation. This study provides direct comparative data on antioxidant capacity and total and individual phenolics contents of the 26 spice extracts.
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            Phenolic compounds as beneficial phytochemicals in pomegranate ( Punica granatum L.) peel: A review

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              Tannins: classification and definition.

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                Author and article information

                Contributors
                hbenli@kayseri.edu.tr
                Journal
                Environ Sci Pollut Res Int
                Environ Sci Pollut Res Int
                Environmental Science and Pollution Research International
                Springer Berlin Heidelberg (Berlin/Heidelberg )
                0944-1344
                1614-7499
                23 February 2024
                23 February 2024
                2024
                : 31
                : 14
                : 20714-20771
                Affiliations
                Department of Chemistry and Chemical Processing Technologies, Mustafa Çıkrıkçıoğlu Vocational School, Kayseri University, ( https://ror.org/005zfy155) 38280 Kayseri̇, Turkey
                Author notes

                Responsible Editor: Philippe Garrigues

                Author information
                http://orcid.org/0000-0002-0510-6061
                Article
                32174
                10.1007/s11356-024-32174-8
                10948525
                38396176
                3a1de0e6-ed20-4b0d-b87f-6b93dfd937ed
                © The Author(s) 2024

                Open Access This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons licence, and indicate if changes were made. The images or other third party material in this article are included in the article's Creative Commons licence, unless indicated otherwise in a credit line to the material. If material is not included in the article's Creative Commons licence and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this licence, visit http://creativecommons.org/licenses/by/4.0/.

                History
                : 17 August 2023
                : 20 January 2024
                Funding
                Funded by: Kayseri University
                Categories
                Review Article
                Custom metadata
                © Springer-Verlag GmbH Germany, part of Springer Nature 2024

                General environmental science
                bio-mordant,natural dyeing,green production,eco-friendly,sustainability

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