Obtaining natural dye by supercritical carbondioxide extraction of safflower (Carthamus tinctorius) and its applicability

Safflower is used in food, cosmetics and drugs industry. In various types of processes for getting dye from safflower, product?s characteristics can be damaged and the colour and smell quality can be lowered because of oxidation and high temperature application. In this study, to produce safflower dyes by using supercritical fluid extraction and applications of these dyes in food and textile industries are studied. Carbondioxide is chosen as the solvent. The effects of change in pressure and amount of material on the yield of safflower dye at constant temperature, time and flow rate in supercritical carbondioxide extraction are defined. The dyes obtained are analyzed by using ATR/FTIR and UV-spectrophotometer and the components of the products are exposed. Key Words : Safflower, dye, supercritical fluid extraction UV-spectrophotometer (Ultra violet spectrophotometer)