A study on the extraction and stability of yellow and orange pigments from Daucus carota subsp. sativus and Curcuma longa for food coloring: article

This paper was an experimental project where it was done to extract of yellow and orange pigment from carrot and turmeric by using supercritical fluid extraction and hydro-distillations and also to investigate the effect of natural and synthetic colour on different condition of storage, temperature, light, toxicity and food products. The extraction by using hydro-distIllation is chosen because the amount of colorants is higher using hydro-distillation A few tests had been discovered to know the stability of natural colorants and compared with the synthetic ones. From the tests, the absorbance values were obtained. The value of absorbance use to compared between the natural colorants and synthetic colorants. The stability of the orange pigment is affected due to the caretenoids contained and yellow pigment is affected due to the curcuminoid contained in both colorants respectively. Both caretenoids and curcuminoids are affected by the UV light and temperature.. In term of toxicity, the concentration of elements and heavy metals in the natural orange and yellow pigments were lower than the synthetic ones. Natural colorants were safer than synthetic colorants for human consumptions in their daily lives. The study suggested that both orange and yellow pigments are well kept in the dark and suitable temperature condition to keep the pigment from color loss.