Carthamin

Carthamin is a red glucosidal pigment derived from safflower ( Carthamus tinctorius L.). It is the principal coloring matter responsible for the red and orange hues obtained from safflower petals, especially in traditional dyeing and food coloring.

Carthamin is a chalcone glycoside, specifically a complex polyketide derivative. Its chemical structure features a chalcone skeleton linked to a glucose moiety.

The extraction of carthamin is typically a multi-step process, due to its relatively low concentration in safflower petals and its tendency to degrade under alkaline conditions. Traditional methods involve washing the petals extensively with water to remove yellow pigments (primarily safflower yellow, or hydroxysafflor yellow A) followed by extraction with an alkaline solution. Acidification then precipitates the carthamin. The resulting precipitate is often purified further.

Carthamin is used in various applications, including:

• Textile dyeing: It is a traditional dye for silk, cotton, and other natural fibers, producing shades ranging from pink to red, depending on the mordant and dyeing conditions.
• Food coloring: Carthamin is used as a natural red food colorant, particularly in confectionery, beverages, and baked goods.
• Cosmetics: It can be used as a natural pigment in cosmetics and personal care products.

Carthamin is known for its relatively poor lightfastness, meaning its color fades when exposed to light for extended periods. This limits its use in some applications. Research has explored methods to improve the stability and color yield of carthamin.