Hardly any work has been done on the utilization of bokbunja sludge extract in indigo reduction. Thus, this study was conducted to evaluate the use of the Bokbunja sludge extract as reducing agent in indigo dyeing. Therefore, antioxidative components in Bokbunja wastes could contribute to enhance the stability of reduced form of indigo (leuco-indigo) by preventing oxidation. Antioxidants from residual sources could be used to increase the stability of foods by preventing lipid oxidation and to protect against oxidative damage in living systems by scavenging reactive oxygen species (Moure et al., 2001). Whereas, Bokbunja is an important source of anthocyanins, which are phenolics and of great nutritional interest due to their antioxidant, antineoplastic, anti-inflammatory, anticarcinogenic, antiviral, and antibacterial properties (Peschel et al., 2006 Vareed et al. Sugars such as glucose, fructose and sucrose contained in Bokbunja sludge has been used for the reduction of indigo and sulfur dyes (Meksi et al. We became interested in the utilization of Bokbunja sludge because it contains a large percentage of sugar and antioxidative components. A previous study conducted to evaluate Bokbunja wastes (Ku and Mun, 2008) revealed that hot water extracts of Bokbunja pulp were primarily composed of free and combined organic acids (6.9% and 8.9%, respectively), sugars (69.9%), pectin (19.1%), and anthocyanin (5.2%). Bokbunja fruit contains phenolic acids, organic acids, sugars such as glucose, fructose, sucrose, pectin, flavonoids, gallotannin and ellagitannin, etc. It is used as animal feed and compost, however additional cost for its disposal is needed. Bokbunja sludge is generated about 20% on the weight of fruits in processing and contains large amount of effective components such as anthocyans, sugars, and phenolics. The increase in Bokbunja consumption is also leading to the generation of vast quantities of wastes. Also, a variety of health-promoting products are being developed. Bokbunja was mainly used to produce traditional wine and has also recently been used in manufacturing jellies, jams, juices, and beverages. Its growth is limited to the south-east Asian countries including southern parts of the Korea, China and Japan (Choi et al. Bokbunja ( Rubus coreanus Miq.) is a kind of wild berry in the family Rosaceae.
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