Colourants From Flowers

Presented byGomtesh DoshiB.pharm(T.Y)

Under GuidanceMr.Pranav parekh

M. Pharm(Biotechnology)

ALARD COLLEGE PHARMACY

Contents

Introduction

Classification

Disadvantages Of Synthetic Colourants

Advantages Of Natural Dyes

Colour Yielding Plants

Simple Methods Of Dye Extraction

How To Screen Natural Dye Yielding Plants By Simple Methods

Introduction

Natural dyes are derived from naturally occurring sources such as plants (e.g.,

indigo and saffron); insects (e.g.,cochineal beetles and lac scale insects);

animals (e.g., some species of mollusks or shellfish); and minerals (e.g.,

ferrous sulfate, ochre, and clay) without any chemical treatment.

Every herb can be used to make dye.The most common herbal parts used for

extracting dyes are seeds, flowers, leaves, berries, stem, bark, roots. Natural

dyes are now-a-days in demand not only in textile industry but in cosmetics,

food, leather and pharmaceutical industry. Natural dyes are biodegradable eco

friendly.

Classification

Dyes Based On Origin

Vegetable

originAnimal origin

Mineral origin

oIndigoid dyes

oAnthraquinone dyes

oAlpha-hydroxy-napthoquinones

oFlavones

oDihydropyrans

oAnthocyananidins

oCarotenoids

Classification of Dyes Based on Chemical Structures

Disadvantages of synthetic colourants

Artificial dyes can be found in more foods than you might expect. It is easy to see brightly colored candies and drinks and know instantly that they contain artificial dyes, but careful reading of ingredient labels reveals artificial dyes in many potentially surprising food items such as cheese, butter, yogurt, condiments, crackers, pastry, pie crust, red grapefruit, prepared entrees, vitamins and even salmon, to name a few.

Some firmly believe that consumption of artificial dyes, particularly in children, causes symptoms such as attention deficit, allergies, asthma, behavioral changes, hyperactivity, gastric upset, migraines, skin manifestations, and sleep disturbances including night terrors, but others say there is no proof of such effects.

Artificial dyes are derived mostly from petroleum and do not provide any taste or nutritional value to foods. Their benefit to manufacturers lies in making foods appear more ripe, fun or appetizing.

Advantages of Natural dyes

In the twenty first century maintaining a safe environmental balance becomes even

more important. The co‐operation of individuals, communities and countries to make

this happen become a global necessity and the following properties are often considered

to be advantages of natural dyes.

They are obtained from renewable resources.

No health hazards, sometimes they act as health cure.

Practically no or mild reactions are involved in there preparation.

No disposal problems

They are unsophisticated and harmonized with nature.

COLOUR YIELDING PLANTS

Tagetes erecta - L.

Synonyms : African Marigold.

Family: Asteraceae or Compositae

Hibiscus rosa Synonym: Chinese hibiscus, China rose, Shoe-Black, Shoe-back-

plant Family – Malvaceae

Natural Dye yielding plant

Senecio hybridus flower

Portulaca oleracea flower

Nerium oleander flowers

Simple Methods of Dye Extraction

Aqueous Method

Alkaline Method

Acidic Method

Alcoholic Method

How to screen natural dye yielding plants by simple methods

Test‐I: Squeeze the plant part preferably flowers and leaves between the

fingers if color is discharged, it may be a good source of natural dye

Test‐II: If the color is retained on the fingers even after washing the hand with

water, it may be a good source of natural dye with probably good wash

fastness.

Test –III: Crush the plant part in pestle‐mortar and smear the crushed plant

paste on filter paper, if the color retains on paper, it may be a good source of

natural dye

Test‐IV: Place this filter paper under table lamp for 3‐4 hours, see if the color

remains the same or fades off, if the color does not fade, it may be a good

source of natural dye with good light fastness properties

Test‐V: Take hot water and put crushed plant part, if it releases color into the

water, it may be a source of natural dye.

Conclusion

Now-a-days, fortunately, there is increasing awareness among people towards natural

products. Due to their non-toxic properties, low pollution and less side effects, natural

dyes are used in day-to-day food products. Although the Indian subcontinent possesses

large plant resources, only little has been exploited so far. More detailed studies and

scientific investigations are needed to assess the real potential and availability of natural

dye-yielding resources and for propagation of species in great demand on commercial

scale. Biotechnological and other modern techniques are required to improve the quality

and quantity of dye production.

Due to lack of availability of precies technical knowledge on the extraction and dyeing

technique, it has not commercially succeeded like synthetic dyes. Also, lo colour value

and longer time make the cost of dyeing with natural dyes considerably higher than with

synthetic dyes

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