Dergiler / Sakarya University Journal of Science / 2026 / Volume: 30 Issue: 1

Comparison of Extraction Methods of Carthamin from Safflower Pulp

Zuhal Şahin(SAKARYA UNIVERSITY OF APPLIED SCIENCES)0000-0001-9856-8064
Sayfa
—
Yayın Tarihi
2026-01-26
🏛️Bu makalenin bibliyografik verileri ve tam metin bağlantısı DergiPark üzerinden sağlanmıştır.
DergiPark Kaydı ↗
✨

Yapay Zeka Hızlı Bakış & Çıkarımlar

AI Insight
⚡ TL;DR(1 Cümlede Hızlı Çıkarım)

The fact that carthamin is obtained in different forms occupies an important place in the industry.

📌 3 Maddede Bu Makale

🎯
Amaç & Hipotez:Carthamin, a red pigment obtained from safflower (Carthamus tinctorius L.) pulp, is widely used in food colorants, dyes and medicines.
📊
Temel Bulgular & Veri:Green solvents, organic solvents and acidic/alkaline solvents were used for the extraction of carthamin from safflower pulp. pH adjustments during extraction were optimized using citric, lactic, and acetic acids, and the optimal concentration of 3% citric acid was determined for efficient extraction without deformation of the adsorbents.
💡
Sonuç & Katkı:The fact that carthamin is obtained in different forms occupies an important place in the industry.
🔬Tür:Research Article
📍Kapsam:Genişletilmiş Akademik Örneklem
⚙️Değişkenler:Carthamin · Safflower pulp · Extraction

Abstract

Carthamin, a red pigment obtained from safflower (Carthamus tinctorius L.) pulp, is widely used in food colorants, dyes and medicines. This study was carried out to obtain red pigments in various forms by extraction and purification from industrial waste of safflower pulp. Green solvents, organic solvents and acidic/alkaline solvents were used for the extraction of carthamin from safflower pulp. pH adjustments during extraction were optimized using citric, lactic, and acetic acids, and the optimal concentration of 3% citric acid was determined for efficient extraction without deformation of the adsorbents. These extracts were adsorbed with various adsorbents and eluted according to the usage area. Among the adsorbents, cellulose has proven to be the most versatile and reusable. The structure of carthamin was elucidated with UV-Vis, FTIR and SEM. Carthamin was obtained in 5 different forms as powder, aqueous solution, green solvent solution, organic solution and adsorbed onto filler. After purification, carthamin in solution forms was detected using UV-Vis spectroscopy with a peak at 520 nm and the highest yield as 0.58% (5.78 mg carthamin /g dry plant) was obtained in the cellulose-adsorbed form. The fact that carthamin is obtained in different forms occupies an important place in the industry.

🔖

Bu Makaleye Atıf Yap

Şahin, Z. (2026). Comparison of Extraction Methods of Carthamin from Safflower Pulp. Sakarya University Journal of Science, Volume: 30 Issue: 1. https://doi.org/10.16984/saufenbilder.1772106

📄 Tam Metin PDF Okuyucu

📄

PDF görüntüleyici hazırlanıyor...

Kaynakça (17)

  1. H. W. Kim, K. E. Hwang, D. H. Song, Y. J. Kim, Y. K. Ham, Y. B. Lim, and C. J. Kim, "Wheat fiber colored with a safflower (Carthamus tinctorius L.) red pigment as a natural colorant and antioxidant in cooked sausages," LWT-Food Sci. Technol., vol. 64, no. 1, pp. 350-355, Nov 2015. doi: 10.1016/j.lwt.2015.05.064. [Online]. Available: https://doi.org/10.1016/j.lwt.2015.05.064
  2. M. Sasaki and K. Takahashi, “Complete assignment of the 1H and 13C NMR spectra of Carthamin Potassium salt isolated from Carthamus tinctorius L,” Molecules, vol. 26, no. 16, p. 4953, Aug 2021. Accessed: Aug 16, 2021. doi: 10.3390/molecules26164953. [Online]. Available: https://doi.org/10.3390/molecules26164953
  3. J. M. Yoon, M. H. Cho, J. E. Park, Y. H. Kim, T. R. Hahn, and Y. S. Paik, "Thermal stability of the pigments hydroxysafflor yellow A, safflor yellow B, and precarthamin from safflower (Carthamus tinctorius)," J. Food Sci., vol. 68, no. 3, pp. 839-843, Apr 2003. doi: 10.3390/molecules181215220. [Online]. Available: https://doi.org/10.3390/molecules181215220
  4. S. Erbas and M. Mutlucan, "Investigation of flower yield and quality in different color safflower genotypes," Agronomy, vol. 13, no. 4, p. 956, Mar 2023. doi: 10.3390/agronomy13040956. [Online]. Available: https://doi.org/10.3390/agronomy13040956
  5. F. Satrianegara, N. Tahar, R. Rukmana, A. Rauf, R. Rahmi, S. S. Putri, and N. Hamzah, "The effect of various extraction methods and solvents on the phytochemical contents and antioxidant capacities of safflower florets (Carthamus tinctorius L.) from South sulawesi," Trends Sci., vol. 21, no. 7, p. 7576, July 2024. doi: 10.48048/tis.2024.7576. [Online]. Available: https://doi.org/10.48048/tis.2024.7576
  6. B. A. Jadhav and A. A. Joshi, "Extraction and quantitative estimation of bio active component (yellow and red carthamin) from dried safflower petals," Indian J. Sci. Technol., vol. 8, no. 16, pp. 1-5, July 2015.
  7. C. Clementi, G. Basconi, R. Pellegrino, and A. Romani, "Carthamus tinctorius L.: A photophysical study of the main coloured species for artwork diagnostic purposes," Dyes Pigm., vol. 103, pp. 127-137, Apr 2014. doi: 10.1016/j.dyepig.2013.12.002. [Online]. Available: https://doi.org/10.1016/j.dyepig.2013.12.002
  8. E. Ghorbani, R. Hasani Keleshteri, M. Shahbazi, F. Moradi, and M. Sadri, "Optimization of extraction yield of carthamine and safflower yellow pigments from safflower (Carthamus tinctorius L.) under different treatments and solvent systems," Res. J. Pharmacogn., vol. 2, no. 1, pp. 17-23, 2015. [Online]. Available: http://rjpharmacognosy.ir
  9. V. E. Emongor, P. B. Setshogela, and B. Tiroesele, "Influence of geno-type and time of harvest on Flores yield, carthamin and carthamidin contents, and dye index of safflower (Carthamus tinctorius L.)," J. Med. Plants Stud., vol. 12, no. 6, pp. 111-122, Nov 2024. doi: 10.22271/plants.2024.v12.i6b.1774. [Online]. Available: https://doi.org/10.22271/plants.2024.v12.i6b.1774
  10. K. Kazuma, T. Takahashi, K. Sato, H. Takeuchi, T. Matsumoto, and T. Okuno, "Quinochalcones and flavonoids from fresh florets in different cultivars of Carthamus tinctorius L.," Biosci. Biotechnol. Biochem., vol. 64, no. 8, pp. 1588-1599, Aug 2000. doi: 10.1271/bbb.64.1588. [Online]. Available: https://doi.org/10.1271/bbb.64.1588
  11. R. Costantini, I. V. Berghe, and F. C. Izzo, "New insights into the fading problems of safflower red dyed textiles through a HPLC-PDA and colorimetric study," J. Cult. Herit., vol. 38, pp. 37-45, July 2019. doi: 10.1016/j.culher.2018.12.002. [Online]. Available: https://doi.org/10.1016/j.culher.2018.12.002
  12. S. Adeel, K. Naseer, S. Javed, S. Mahmmod, R. C. Tang, N. Amin, and S. Naz, "Microwave-assisted improvement in dyeing behavior of chemical and bio-mordanted silk fabric using safflower (Carthamus tinctorius L.) extract," J. Nat. Fibers, vol. 17, no. 1, pp. 55-65, Jan 2020. doi: 10.1080/15440478.2018.1465877. [Online]. Available: https://doi.org/10.1080/15440478.2018.1465877
  13. J. B. Kim and Y. S. Paik, "Stability of carthamin from Carthamus tinctorius in aqueous solution: pH and temperature effects," Arch. Pharm. Res., vol. 20, no. 6, pp. 643-646, Dec 1997. doi: 10.1007/BF02975225. [Online]. Available: https://doi.org/10.1007/BF02975225
  14. K. Saito and T. Mori, "Colour stability of carthamin under alkaline conditions," Food Chem., vol. 51, no. 1, pp. 105-107, Jan 1994. doi: 10.1016/0308-8146(94)90056-6. [Online]. Available: https://doi.org/10.1016/0308-8146(94)90056-6
  15. Y. Sun, Y. He, M. Gu, J. Chen, and F. Li, "Optimization of the extraction conditions of natural colorant carthamin from safflower (Carthamus tinctorius L.) by response surface methodology," Int. J. Food Sci. Technol., vol. 49, no. 4, pp. 1168-1174, Apr 2014. doi: 10.1111/ijfs.12413. [Online]. Available: https://doi.org/10.1111/ijfs.12413
  16. W. I. Kim, J. M. Kim, I. K. Hong, and K. A. Park, "Extraction characteristic of Carthamin using hybrid process of solvent-ultrasound," J. Korean Ind. Eng. Chem., vol. 12, pp. 235-238, 2001.
  17. C. L. Del‐Toro‐Sanchez, F. Rodríguez‐Felix, F. J. Cinco‐Moroyoqui, J. Juarez, S. Ruiz‐Cruz, F. J. Wong‐Corral, and J. A. Tapia‐Hernandez, "Recovery of phytochemical from three safflower (Carthamus tinctorius L.) by‐products: antioxidant properties, protective effect of human erythrocytes and profile by UPLC‐DAD‐MS," J. Food Process. Preserv., vol. 45, no. 9, p. 15765, Sept 2021. doi: 10.1111/jfpp.15765. [Online]. Available: https://doi.org/10.1111/jfpp.15765