Studies on Extraction of Safflower Pigments and its Utilization in Ice Cream

Machewad Gm

doi:10.4172/2157-7110.1000172

Abstract

The extractions of pigments from safflower petals were studied. The pigments which yield from yellow safflower (carthamidin) were 29.59% and safflower red (carthamin) was 0.77%. The pigment extracted was further utilized as a natural color in ice cream to replace the synthetic color. The chemical characteristics of ice cream were significantly increased (P<0.05) with the addition of carthamidin extract in ice cream. The sensory evaluation of the ice cream fortified with carthamidin was carried out by the panel of 10 trained judges using 9-point Hedonic scale. The addition of carthamidin (0.06 mL) in the ice cream was found to score higher overall acceptability. Further addition of the safflower yellow 0.09 mL scored less for color of the ice cream.

Highlights

Safflower (Carthamus tincttiorius L.) is one of the world’s oldest crops, highly branched, herbaceous, thistle like annual herb with yellow to red petals
Safflower flowers contain two pigments viz. red which is insoluble in water and yellow which is soluble in water and mainly used as a material for dye and is currently being used as a natural food colorant
Safflower pigments are widely used as stain, additive in beverages and cosmetics, printing and dyeing [4,5,6]

Summary

Introduction

Safflower (Carthamus tincttiorius L.) is one of the world’s oldest crops, highly branched, herbaceous, thistle like annual herb with yellow to red petals. Red (carthamin) which is insoluble in water and yellow (carthamidin) which is soluble in water and mainly used as a material for dye and is currently being used as a natural food colorant. Safflower petals contains about yellow (30%) and red pigment (0.83%) [2,3]. These medicinal preparations have been widely accepted which helps in increasing the demand for the safflower petals. The valuable safflower petals are being wasted they are known to be used as coloring agent.

Results

Conclusion