Colourants saffron

Crocus sativus petals Crocin, crocetin (saffron) Food colouring... 

Solinas, M. and Cichelli, A., HPLC analysis of the colour and aroma constituents of saffron, Ind. Alimentari, 27, 634, 1988. 

Saito, K., A new enzymatic method for extraction of precarthamin from dyer s saffron (Carthamus tinctorius) florets, Z. Lebensmitt. Untersuch. Forsch., 197, 34, 1993. Cserhati, T. et ah. Separation and quantitation of colour pigments of chili powder (Capsicum frutescens) by high-performance liquid chromatography-diode array detection, J. Chromatogr. A, 896, 69, 2000. 

Kamikura, M. and Nakazato, K., Comparison of natural yellow colours from saffron and gardenia fruit. Bull. Nat. Inst. Hygenic Sci. (Eisei Shikenjo Hokuku), 103, 157, 1984. 

Organic dyes Cochineal, madder, kermes, saffron, purple, indigo, synthethic dyes Colourants for dyeing textiles, paint materials... 

The main representatives of direct dyes are turmeric, annatto, saffron, and orchil. They are directly bound to fibres. Most of the colourants present in these dyestuffs can be easily extracted by water or alcohols. 

The orange coloured lepidocrocite, y-FeOOH, is named after its platy crystal shape (lepidos scale) and its orange colour (krokus = saffron). It occurs in rocks, soils, biota and rust and is often an oxidation product of Fe ". It has the boehmite (y-AlOOH) structure which is based on cubic close packing (ccp) of anions. 

Lepidocrocite (Greek lepidos = scale, flake and krokoeis = saffron-coloured) is iso-structural with boehmite (Tab. 2.1). Unlike goethite and akaganeite which have a turmel structure, lepidocrocite is a layered compound. The orthorhombic unit cell contains four formula units and has the edge lengths, a = 1.2520(6) nm h = 0.3873(2) nm and c = 0.3071(6) nm (Ewing, 1935 Oles et al., 1970 Christensen Norlund-Christensen, 1978). 

Colouring Matters.—In Italy butter may be coloured, but not with certain prohibited colouring matters, such as Martius yellow, Victoria yellow and metanil yellow. As a rule annatto is used, but sometimes also saffron or turmeric, and rarely carotin coal-tar colours (aniline yellow, butter yellow) are also employed. 

Colouring Matter.—Cheese is coloured with annatto, saffron (especially in Italy), or coal-tar colours. These are detected as in butter (see Butter, 13). 

Extraneous Colouring Matters.—Most of the products in question are coloured a more or less deep yellow by means of organic colouring matters or, sometimes, saffron, the depth of colour depending on whether enhancement of the natural colour of the flour or imitation f the colour imparted by eggs is desired. In Italy the use of picric acid, Victoria yellow, Martius yellow and metanil yellow for this purpose is prohibited. 

Saffron and turmeric were used to add taste and colour to food. Vegetable dyes were used to make colourful textiles. Red lead was used to add colour to perfume bottles made of clay. Tribal chiefs painted their faces to show their status and to frighten the enemy. 

Lemon juice, saffron, cloves, and tea are other plant extracts used to change the colour or tint hair, but they are somewhat unreliable, and may even have no effect at all. 

Saffron is used to colour and flavour food, the best known dishes being paella and the French fish soup bouillabaisse. There is also saffron bread, popular in the Balkans and Scandinavia, and saffron cake which is baked in Cornwall, England. Saffron has two natural chemi-... 

Helvetius, like van Helmont, was also visited by a stranger bearing the secret, and also notes that the Stone is the colour of saffron. His account of the transmutation he performed in 1667 is one of the most fascinating in the entire alchemical corpus. See Chapter 2. 

A natural solid copper of several colours, distinguished into zones of gold, purple, saffron, flaxen, green, and blue. 

Veins of Burnt Grey Lead, or Saffron-coloured Lead, used by Potters for Glazing. 

TINCTURA — That which Penetrates and Permeates Bodies with its Colour, as Saffron does Water. 

As saffron is frequently adulterated, e.g. with calendula, arnica, other blossoms such as saflor (Carthamus tinctorius L.), and non-colouring crocus species [261], suitable detection methods have been developed see [262, 263, 264] and its ISO standard [265]. 

The structures are shown of cis-bixin (18 R = Me), norbixin (18 R = H) and crocetin (19), the parent acid of the colourant principle of saffron, sometimes described as a natural substance having a secondary colouring effect, which exists as the bis-gentibiose ester, crocin, although crocetin and crocin do not have E numbers and are... 

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