Bignotea, Kethlin M.  <br/><br/>
The potential of breadnut (Artocarpus camansi) seed extract as a natural mordant and crude dye extract from spent coffee grounds ( coffea sp.) for textile/  
Kethlin M. Bignotea, Monique Angela S. Dayao, and Jonathan M. Musong .-- 
 - Manila:  Technological University of the Philippines,   2024. 
 - ix, 126pages:   29cm.   +1 CD-ROM (4 3/4in.) 
<br/><br/> Thesis (undergraduate) 
<br/><br/>College of Science.-- 
<br/><br/>Includes bibliography:  
<br/><br/> Spent coffee grounds, a byproduct of one of the most consumed beverages globally, pose<br/>an environmental concern due to disposal issues. Meanwhile, breadnut fruit, rich in<br/>phenolic compounds, offers diverse industrial applications. This study investigates the<br/>use of breadnut (Artocarpus camansi) seed extract as a natural mordant and spent coffee<br/>grounds (Coffea sp.) as a crude dye extract for textile dyeing. The methodology involved<br/>extracting phenolic-rich mordant from breadnut seeds using ethanol and dye from spent<br/>coffee grounds using water, with yields of 2.28% and 1.01%, respectively. Cotton fabrics<br/>were treated with these extracts through mordanting and dyeing for 30, 60, and 90<br/>minutes. FTIR analysis revealed O-H, C-H, C=O, and C-O bonds. Phytochemical<br/>screening identified tannins, phenols, flavonoids, alkaloids, and saponins in the breadnut<br/>seed extract. Microscopic analysis showed more uniform dye distribution and better dye<br/>fixation in natural mordant-treated fabrics than in those treated with synthetic mordants.<br/>Natural mordant-treated fabrics achieved an average colorfastness grade of 3.83,<br/>compared to 1.67 for synthetic mordant-treated fabrics, with the highest color retention<br/>(rating of 4.2) observed at 90 minutes of dyeing. This study demonstrates the viability of<br/>using natural mordants and dyes for sustainable textile applications, promoting<br/>environmental sustainability and reducing reliance on harmful synthetic chemicals. 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Laboratory technology<br/>Beverages<br/>Breadnut fruit <br/>Spent coffee grounds 
<br/><br/><label>LC Class. No.: </label>BTH RB 37  / B54 2024