TITLE:
Relationship between Dyeing Condition and Dyeability in Hair Colouring by Using Catechinone Prepared Enzymatically or Chemically from (+)-Catechin
AUTHORS:
Takanori Matsubara, Saina Taniguchi, Shota Morimoto, Asami Yano, Aritsugu Hara, Isao Wataoka, Hiroshi Urakawa, Hidekazu Yasunaga
KEYWORDS:
Catechinone, Hair Dyestuff, Catechin, Dyeability, Tea Extract
JOURNAL NAME:
Journal of Cosmetics, Dermatological Sciences and Applications,
Vol.5 No.2,
June
10,
2015
ABSTRACT: Hair colouring was carried out by using catechinone prepared from
(+)-catechin by enzymatic or chemical oxidation reaction. The difference of
dyeability between the catechinone produced by enzymatic reaction (EC) and that
produced by chemical reaction (CC) was studied changing the dyeing condition
such as dye concentration, dyeing temperature, pH or the sort and concentration
of salts. The colour of the hair dyed by EC or CC at 30°C is yellowish or
reddish brown, respectively. The colour of the hair dyed by EC and CC is deeper
at a higher dye concentration and at a higher temperature. Hair is dyed deepest
by EC or CC at the solution pH = 6.04 or 5.45, respectively. The dyeability is
increased by adding NaCl (≤4 M) or CaCl2 (≤1 M), while it is decreased by adding AlCl3. The
colour fastness of the dyed hair to washing or ultraviolet light is high enough
for practical use. Furthermore, it was found that colourants are obtained from
tea extracts which contain catechin derivatives. Hair is dyed reddish brown by
the colourants.