Colorants, food curcumin

Curcumin (16) is a polyphenolic compound derived naturally from the plant Curcuma longa also known as turmeric (Haldi). It is the primary source of the distinctive bright yellow color of the spice commonly used in the preparation of curries. Originating in India, turmeric was probably cultivated initially as a dye, and later used in cosmetics and foods. It has... 

Solutions of phenylephrine hydrochloride, for example, develop a brown color as a result of photodegradation (2). Many dyes, including FD C dyes, used for coloring liquid pharmaceutical preparations such as syrups and elixirs, fade on exposure to light (9). Curcumin, a natural food colorant, fades on exposure to UV-VIS radiation (10). 

Thoma and Klimek (115) also found that the natural food colorant curcumin as well as Fast Yellow, chrysoine, apocarotinol, and, cochineal Red A photostabi-lized solutions of nifedipine and nitrofurazone. They also found that vanillin and methyl gallate could stabilize solutions of dihydroergotamine. These authors also found that furosemide was stabilized by the addition of vanillin, haloperidol by benzyl alcohol, and vanillin and thiothixene by quinosol and vanillin. 

The use of natural pigments for food applications is gaining soil from day to day [95]. Curcumin, betaine, amarathine, anthocyanins and P-carotene are the most common and widely used pigments [95,96], Saffron s coloring properties attributed mainly to water-soluble carotenoids are used for coloring of foods. The stability of these saffron pigments in aqueous... 

Kumkum, a turmeric-based paste applied topically, has been associated with cases of dermatitis (Nath and Thappa 2007). Cases of contact urticaria from the compounds curcumin and tetrahydrocurcumin have been reported (Fischer and Agner 2004 Lamb and Wilkinson 2003 Liddle et al. 2006 Thompson and Tan 2006). Contact dermatitis with positive patch test for turmeric was reported in a spice shop worker routinely exposed to spice powders (Goh and Ng 1987). Similarly, contact dermatitis was reported in a pasta factory worker exposed to curcumin food coloring (Kiec-Swierczynska and Krecisz 1998). Two cases of contact dermatitis were reported in individuals using a topical ointment containing turmeric. Patch testing of both individuals indicated a sensitivity to both turmeric and curcumin (Hata et al. 1997 Sakurane et al. 1999). 

Curcumin, turmeric yellow, diferuloylmethaae a yellow pigment from the roots and pods of Curcuma longa L., which is cultivated in Southeast Asia. The dried root is used medicinally for liver and bile ailments, and is a component of curry powder. C. is used as a food color, as a textile dye, as a pH indicator (curcumin-boric acid paper), and as a test reagent... 

Fig. 5 Varied chemical colors from mesoporous silicon powders, oxidized (800 C 3 h air) and flien impregnated with nutrients or food additives (Canham LT (2009) Unpublished data. Intrinsiq Materials Ltd UK). The light brown color was tuned to red using carmine, yellow using curcumin, and blue using a eommercial food dye formulation (E133, E122). Solvent loading was used with 1-2 wt% pigment...

The variety of colorants in stains is wide and many are complex, polymeric, and poorly defined. Classes of colorants arising from natural products include porphyrins (e.g., green chlorophyll in grass), carotenoids (e.g., orange carotene and red lycopene), anthocyanins (red, blue, color sensitive to pH), flavones and naphthoquinones (yellow), tannins (brown, e.g., in red wine and tea), humic acids (yellow, tea and coffee), and curcumins (yellow, curry and mustard). In addition, the stain may consist of synthetic molecules such as those used in food and cosmetic products. 

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