SPECTRAL AND CHROMATOGRAPHIC CHARACTERISATION OF THE YELLOW FOOD DYE FROM SAFFLOWER

Abstract

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.

Keywords

• anhydrosafflower yellow b
• chalcones
• hydroxisafflower yellow a
• izosafflomin c
• precarthamine
• safflomin c