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CHALCONES FROM Butea frondosa L. FLOWER EXTRACT AS YELLOW FOOD COLORANTS
Author(s) -
OKE M. S.,
THOMAS PAUL,
SHRIKHANDE A. J.
Publication year - 1980
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1980.tb04150.x
Subject(s) - pigment , chemistry , orange (colour) , food science , coal tar , food additive , ascorbic acid , botany , biology , coal , organic chemistry
The possibility of using the water‐soluble flavonoid pigments from Butea frondosa L. flowers as a natural food colorant in the yellow‐orange range, in place of the synthetic food colors currently being used, was evaluated. Paper chromatography revealed isobutrin as the major component with an intense yellow color. Except for the relatively poor stability in the presence of SO 2 and ascorbic acid, the pigment was stable under varying conditions of pH, heat, and light. At identical concentrations, comparable color intensity was produced by the flower extract and the synthetic coal tar dye. Results suggest that the flower extract could be used as a colorant in place of synthetic coal tar colors.