Comparative Analysis and Characterization of Yellow and Red Pigment in Safflower (Carthamus tinctorius L.)

This study explores the extraction, identification, and quantification of safflower red (carthamin) and yellow (carthamidin) pigments, important for use in food, textiles, cosmetics, and pharmaceuticals. Carthamin forms from its yellow precursor, precarthamine, through oxidation during flower maturation. Yellow pigment was extracted with distilled water, and red with Sodium carbonate. Pigments were characterized spectrophotometrically, quantified using a Rutin standard curve, and identified via TLC by comparing Rf values with standards flavonoids. Petals of thirty safflower genotypes exhibiting colour variations were collected for pigment extraction and quantification. The concentration of yellow pigment ranges between 6.9 to 28.9 mg/ml and red 2.2 to 4.3 mg/ml. Two genotypes with the highest pigment yields were identified as GMU-7923 which have 27.6 mg/ml and 3.3mg/ml and GMU-7931-1 have 28.9mg/ml and 4.3 mg/ml yellow and red content respectively. The Rf value for yellow pigment ranges from 0.32-0.80 and 0.93-0.96 for Red. GMU-7923 has Rf value 0.8 and 0.96 and GMU-7931-1 0.8 and 0.96 for yellow and red pigment respectively. Therefore, these genotypes can be exploit for its pigments as valuable dyes. The novelty of this study lies in exploring safflower florets as a source of natural, non-allergic and non-carcinogenic colorants, with the aim of identifying and extracting key pigments for use in various fields/industries.