Method of Isolation & Identification of Carthamin in Safflower. Application's Perspectives in Russian Food Products

 Rudometova N.V., Pasovskij A.P., Blohina E. A.

Abstract

Carthamin and yellow pigments were extracted from safflower florets of different colors (from yellow to red) and were identified by using thin-layer chromatography and spectrophotometry. It was shown that safflower flowers contain carthamin and yellow pigments in different proportions depending on the color of the flower. Because these dyes are natural, they are potentially useful for dying different food products in cases where other synthetic dyes are undesirable as an additive.

Key words:  thin-layer chromatography, spectrophotometry, food dye