Studies on the Extraction of Safflower Yellow B and Carthamin Red Pigments From Safflower Florets as Food Colorant.

 D.N.Kulkarni, K.D.Kulkarni, S.B.Tathe

Abstract

Safflower floret pigments are good replacements for synthetic food colors.  Studies were conducted for the standardization of extraction conditions for water-soluble safflower yellow B and carthamin red/orange pigments. The extraction conditions included solvent ratio, extraction time, temperature, pH, shaking time and speed. The colors extraction levels were monitored using spectrophotometric analysis of pigments. The colors characterization with respect to absorption and reflectance characters and tintometric performance was evaluated. The colors stability under various model systems was evaluated and compared. The colors stability under various conditions was affected by the storage.  The possible applications of safflower pigments in various food systems have been recommended. The paper describes the chemistry and the industrial utility of safflower pigments.  

Key words:  safflower, Carthamus tinctorius L., carthamin, yellow B, pigments, floret