Extraction, Characterization, and Comparative Evaluation of Natural Colourants from Carrot (Daucus Carota) and Spinach (Spinacia Oleracea) for Potential Applications in Food, Cosmetic, and Textile Industries
DOI:
https://doi.org/10.33003/Keywords:
Natural Colourants, Carotenoids, Chlorophyll, Carrot, Spinach, Antioxidant Activity, Textile Dyeing, Food ColourantsAbstract
Natural colourants are increasingly being investigated as sustainable alternatives to synthetic dyes for applications in food, cosmetics, pharmaceuticals, and textiles. This study comparatively extracted and evaluated pigments from carrot (Daucus carota) and spinach (Spinacia oleracea) to assess their industrial potential. Carotenoid-rich pigments from carrot were obtained using an acetone–ethanol system followed by petroleum ether partitioning, while chlorophyll-rich pigments from spinach were extracted with ethanol under light-protected conditions. Carrot extract exhibited higher extraction yield (8.42 ± 0.11%) and pigment concentration (118.6 ± 3.4 mg/g extract) than spinach extract (5.66 ± 0.09% and 87.4 ± 2.7 mg/g extract, respectively). UV–Visible spectroscopy confirmed characteristic absorption maxima of carotenoids (425, 450, and 474 nm) and chlorophylls (430, 645, and 663 nm). Carrot pigments showed greater pH, thermal, and photostability and stronger antioxidant activity (IC₅₀ = 54.8 μg/mL) than spinach pigments (IC₅₀ = 69.2 μg/mL). In textile dyeing, carrot extracts produced higher colour strength and superior fastness properties on cotton, silk, and wool. They also exhibited better colour retention and consumer acceptance in model food and cosmetic formulations. Overall performance scores were 89.6% for carrot and 69.8% for spinach, indicating that carrot-derived carotenoid pigments possess greater potential for broad industrial applications, while spinach-derived chlorophyll pigments remain valuable where natural green coloration is desired.
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