Saffron yellow

Saffron yellow. Charcoal black or gray. Carrot orange. 

FRENCH) GOLDEN YELLOW MANCHESTER YELLOW MARITUS YELLOW NAPHTHOL YELLOW NAPHTHYLENE YELLOW SAFFRON YELLOW ZLUT MARCIOVA ZLUT NAFTOLOVA... 

Properties Saffron-yellow powder odorless tasteless. Soluble in dilute alkalies insoluble in water, alcohol, and ether. Stable in air but affected by light. 

OCN common turmeric Indian saffron yellow ginger Part rhizome... 

Saffron. Yellow styles and other foreign matter. 

Bistre bis-tor n [Fr bistre] (ca. 1751) Brown water color pigment which is derived from the tarry soot of burned, resinous wood and beechwood. It is similar to asphaltum, in color and composition. The color varies from saffron yellow to brown-black, depending upon the source and treatment of the raw material. 

Saffron (yellow) Complex mixture of 150 compounds From prehistoric times From dried stigmas of Crocus sativus... 

Carboxylic acids also occur among the carotenes, e.g. saffron yellow or crocelin, C20H24O4, and norbixin, C24H28O4. They should be regarded as biologic degradation products of the xanthophylls. 

Various natural dyes exist the use of most of these is unrestricted in most countries. Examples include caramel (brown), annatto (red-orange dye from achiote seeds, active ingredient is bixin, 24.32), chlorophyll (green from Chlorella algae), cochineal (red), betanin (red/purple from beets, 24.33 —various tautomers and zwitterions are possible), saffron (yellow the dye molecule is crocin, 24.34), turmeric (yellow, active dye is curcumin, 24.35), paprika (red, zeaxanthin, 24.36), and elderberry juice. Several of these compounds have been shown to have active benefits for human health. Such compounds are permitted as food dyes even when they are manufactured and synthetic carotene does not need to be extracted from carrots to be allowed. 

Crocetin [27876-94-4] Cl Natural Yellow 6 Cl 75100) occurs in saffron as crocin [42553-65-1] (46), the digentiobiose ester of crocetin (47). 

Saffron is found in the pistils of the plant Crocus sativus. Saffron is often confused with safflower, sometimes known as bastard saffron. The name of the plant. Crocus sativus, comes from the Arabic word faran, meaning yellow. The Romans and the Greeks used saffron not only as a dye but also as a spice. In the early days of Greece, yellow was the official color, and Grecian women were especially fond of clothes dyed with saffron. Because of its scarcity, saffron ranked among the most expensive dyes of the ancient world. 

On either side of the crocetin molecule is a disaccharide molecule called beta-gentiobiose, and the result is the molecule that gives saffron its yellow color. 

Saffron is a spice that is used sometimes for flavor, but mostly for the yellow color it imparts to foods. Because of its expense, saffron is often replaced in recipes by another carotenoid, annatto, or the unrelated dye molecule in turmeric. Like the other carotenoid dyes, saffron is an antioxidant, but its expense makes it unsuitable as a preservative or dietary supplement. 

Ground turmeric rhizome is one of the main ingredients in curry powder. Its bright yellow color makes it a natural substitute for the much more expensive herb saffron. 

To extract and evalnate the color pigments from cochineals Dactylopius coccus Costa), a simple method was developed. The procednre is based on the solvent extraction of insect samples nsing methanol and water (65 35, v/v) and a two-level factorial design to optimize the solvent extraction parameters temperature, time, methanol concentration in mixtnre, and yield. For hydrophilic colorants that are more sensitive to temperatnre, water is the solvent of choice. For example, de-aerated water extraction at low temperatnre was applied to separate yellow saffrole and carthamine from saffron (Carthamus tinctorius) florets that contain about 1% yellow saffrole and 0.3% red carthamine. ... 

Watanabe, T. et al., Separation and determination of yellow and red Safflower pigments in food by capillary electrophoresis, Biosci. Biotech. Biochem., 61, 1179, 1997. Fekrat, H., The application of crocin and saffron ethanol-extractable components in formulation of health care and beauty care products. Proceedings of International Symposium on Saffron Biology and Biotechnology, Fernandez, J.A. and Abdullaev, R, Eds., Albacete, Spain, 2004, p. 650. 

Saffron extract widely used at typical levels of 0.1 to 0.2% (weight for weight) to impart characteristic flavor and heat-stable yellow color does not have E number in EU falls into natural extract category... 

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. 

A number of yellow dyes were known in antiquity weld and saffron seem to have been the most widely used, but barberry root, turmeric, Persian berries, and safflower have also been identified in ancient fibers. Weld, probably the oldest European-known yellow dye, is derived from the herbaceous plant Roseda luteola, which is indigenous to central Europe. The dye is distributed throughout the entire plant, although it is concentrated in the upper... 

Safflower, also known as bastard saffron, is a yellow dye that has been used for well over three millennia, having been identified in fabrics from the Egyptian twelfth dynasty. It is derived from the safflower plant, carthamus tinctoria, native to southern Asia and the Middle East. The coloring matter in the plants is a mixture of two components one is yellow, known as safflower yellow B the other, carthamin, is red. Safflower yellow B dissolves in water when fresh safflower flowers are washed with acidulated water. Evaporating the water from the filtered solution leaves the dye as a residue in the form of a powder. Following removal of the yellow component, the red constituent of safflower, carthamin, can be extracted from the flowers by washing them with hot water. In the East, carthamin was widely used in the past, mainly for making cosmetic preparations. 

The appreciation of color and the use of colorants dates back to antiquity. The art of making colored candy is shown in paintings in Egyptian tombs as far back as 1500 bc. Pliny the Elder described the use of artificial colorants in wine in 1500 bc. Spices and condiments were colored at least 500 years ago. The use of colorants in cosmetics is better documented than colorants in foods. Archaeologists have pointed out that Egyptian women used green copper ores as eye shadow as early as 5000 bc. Henna was used to redden hair and feet, carmine to redden lips, faces were colored yellow with saffron and kohl, an arsenic compound, was used to darken eyebrows. More recently, in Britain, in the twelfth century, sugar was colored red with kermes and madder and purple with Tyrian purple. 

The yellow crocins from gardenia have received some success for the same colorant applications as saffron,37 but the iridoid derivatives have not received the same promotion. The range of colorants available from the same source would seem to make them attractive possibilities. 

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