The article elucidates the possibility of using the yellow dye, obtained from saffron petals (Carthamus Tinctorius L.) in the food industry. This powdered dye, added to yoghurt in concentrations of 0.3 – 0.4%, in addition to its yellow color, gives the yoghurt samples a light aroma of saffron flowers and demonstrates high stability during storage at 4° C. for 28 days. The values of the chromatic coordinates, L *, a *, b *, of the yogurt samples did not undergo considerable changes during the storage stage, the color difference ΔE being ≤ 0.79, which indicates a high stability of the dye in yogurt. samples. The chromatic analysis data correlate with the results obtained by the reverse phase HPLC method, which identified the presence of four intact yellow chalcones in the yoghurt. The results of this study will encourage the cultivation of saffron, the extraction of natural dyes and their use in the food industry.
The study covered aspects of stability and colouration of Carthamin - unique red chalcone extracted from Carthamus Tinctorius L. Due to its fast degradation in aqueous solutions even at room...
Recently, an increasingly trend of public concern for the food safety is observed. Use of additives in food industry growing steadily. Present study deals with separation and identification of compounds from Yellow Food Dye from Safflower (YFDS). Spectral and chromatographic characteristics of YFDS were obtained and discussed. Dry powders and solutions of YFDS were examined using Thin Layer Chromatography (TLC), UV-Vis spectroscopy and reversed-phase HPLC. TLC was carried out in three systems I (HCl 0.1 M), II (aqua 50%, ethanol 45%, citric acid 5%) and III (water, butan-1-ol, acetic acid). Spectral determinations in the range of 200 to 600 nm were carried out at various pH values. HPLC method was carried out by the gradient elution technique. Chromatographic method showed that it is impossible to separate and to identify the components of the YFDS by paper chromatography. UV-Vis Spectra demonstrated that the most successful interval for the practical use of YFDS is in the pH range of pH = 4…5, since in this range the coloration activity of dyes is maximal. HPLC method demonstrated that YFDS-compounds corresponds to the composition of dry Safflower petals, which confirms its high biological activity. Powdered yellow pigment from Safflower petals is containing natural chalcones and can be successfully used in the dairy producing.
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