Regression analysis of carthamin extraction from safflower (cárthamus tinctórius)

Abstract

Effects of ethanol and moderate quantities of citric acid on the extraction of Safflower dyes were investigated. Complete two-factor experiment in linear approximation was used. A negative effect of the addition of citric acid on the extraction efficiency was detected. It is shown that the direct influence of ethanol on the extraction of Safflower dyes is insignificant (which generally is unusual for organic substances). It means, that carthamin and other water-soluble components extracted from Safflower, have a high potential for safety use in the food industry.