Brassica oleracea L. var. capitata f. rubra (Red Cabbage) dye is composed mainly of natural pigment called anthocyanins used as a natural colourant. Wool and silk fibres were dyed with the aqueous extract obtained from red cabbage. The dyeing process was investigated and the combined effects of dyeing conditions on the colour yield parameter (K/S) were studied. Resulted fastness to wash, rubbing and light of the dyed fabrics were evaluated. Chemical Oxygen Demand (COD) and Biological Oxygen Demand (BOD of the residual effluent were measured. Best dyeing conditions were found to be: 50 g/100 mL, pH 2, 60 min and 100 °C, respectively, for the red cabbage weight, pH, dyeing duration and temperature. Good fastnesses properties were found in both cases: for wool and silk fabrics. It was found also that the calculated biodegradability ratio (COD/BOD) of the residual bath of dyeing wool and silk with red cabbage extract are lower than 1.5 which means that these baths are biodegradable.

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In this study, the ultrasound technique was investigated to dye wool fabrics with the natural extract obtained from grape pomace as a way of reducing time, temperature and environmental impact. Indeed, this natural material was very rich in total polyphenolic compounds and total flavonoids (which are, respectively, 310 (mg GAE/L) and 75 mg (CE/L)). Further, Fourier Transform Infrared Spectroscopy showed that the major chemical groups identified in the extracted dye and in the dyed wool fabrics are characteristics of phenolic compounds. The experimental findings of the dyeing process showed that ultrasound method could improve obviously the dye exhaustion and fixation which resulted in improving considerably the colour yield (K/S) and the fastness properties of dyed fabrics compared to the conventional heating method.

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