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Assessment of tannins extracts of Acacia nilotica ssp Adansonii pods and Azadirachta indica bark on leather processing

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  • Assessment of tannins extracts of Acacia nilotica ssp Adansonii pods and Azadirachta indica bark on leather processing

Mahdi Haroun *

Department of Industries, College of Applied and Industrial Sciences, University of Bahri P.O. Box13104-Khartoum, Sudan.

Research Article
 

World Journal of Advanced Research and Reviews, 2022, 16(03), 187–192
Article DOI: 10.30574/wjarr.2022.16.3.1218
DOI url: https://doi.org/10.30574/wjarr.2022.16.3.1218

Received on 13 October 2022; revised on 29 November 2022; accepted on 01 December 2022

Despite the fact, world leather industries are built on chromium tannage system, there is a growing interest of metal free tannages (chrome). This is primarily owing to the rising demand for chromium free tanning in the leather industry. The goal of this research paper was to evaluate the influences of vegetable tannins materials on the retannage of leather, by using Acacia nilotica ssp Adansonia pods (hydrolysable tannins) and Azadirachta indica bark (condensed tannins), and estimating the absorption and physico-mechanical properties of leather. The results indicated that this system of free chromium tannage give us products with tear strength of 80 N/mm, tensile strength of 55.5 N/mm2, and elongation at break (75.3%). A vegetable re-tanning produced strong leather with durable properties. On other hand, vegetable pre-tanning (condensed tannins) probably stiffens the fiber network of collagen molecules, blocking the bigger molecules from diffusing into the fibers of collagen.

Vegetable; Pretannage; Retannage; Mechanical property; Physical property

https://wjarr.com/node/4737

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Mahdi Haroun. Assessment of tannins extracts of Acacia nilotica ssp Adansonii pods and Azadirachta indica bark on leather processing. World Journal of Advanced Research and Reviews, 2022, 16(03), 187–192. Article DOI: https://doi.org/10.30574/wjarr.2022.16.3.1218

Copyright © 2022 Author(s) retain the copyright of this article. This article is published under the terms of the Creative Commons Attribution Liscense 4.0

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