Authentication of natural & halal yellow Carthamin from Safflower petals using ftir spectroscopy

• Main Authors: Mirghani, Mohamed Elwathig Saeed, Al-Mujtaba, Elfadl Yousif
• Format: Conference or Workshop Item
• Language: English
• Published: International Islamic University Malaysia (IIUM), Akademi Sains Malaysia, Halal Development Corporation 2021
• Subjects: Q Science (General)
• Online Access: http://irep.iium.edu.my/92140/7/92140%20Authentication%20of%20natural%20%26%20halal%20yellow%20Carthamin.pdf; http://irep.iium.edu.my/92140/

Safflower (Carthamus tinctorius L.) belongs to the composite family. Its florets contain edible carthamin and safflower yellow dyes. The pigments are very useful for dying foods and cosmetics. Natural pigments also have medicinal properties. In this research, external factors suspected to influence the chemical nature of carthamin and safflower yellow in aqueous media were studied. Dried florets were powdered and used for the extraction of carthamin, which was obtainable through alkaline extraction, acidification, and cellulose adsorption. Also, dried safflower powder was used for the extraction of water-soluble yellow pigment. The aqueous solutions of the pigments were exposed to some external factors, such as temperature ranged from 10 to 80°C, pH ranged from 2 up to 8. The results showed a higher temperature, carthamin was more readily decomposed, but safflower yellow wassn’t affected so much by the temperature. Carthamin is most stable at pH 3 – 6, however, there is increased degradation above and below this 3 – 6 pH range. These results were studied using FTIR spectroscopy to check patterns of stability of the pigments. Compared to the pigments, safflower yellow is more stable than carthamin in temperature and pH treatment. Natural pigments have biological value and belong to natural components of food products that are considered halalan tayyiban.