Isolation and Characterization of a Natural FoodGrade Dye from Butea monosperma (Lam.) Kuntze Flowers

The increasing concerns regarding the safety and environmental impact of synthetic food colorants have led to a growing demand for natural, eco-friendly alternatives. In this context, the present study focuses on the isolation and characterization of a natural food-grade dye from the flower petals of Butea monosperma (Lam.) Kuntze, a plant widely distributed in tropical regions and traditionally known for its vibrant pigmentation. Fresh and dried petals were subjected to aqueous extraction under controlled temperature conditions, followed by filtration, concentration, and drying to obtain a stable pigment powder. The extraction process yielded a significant amount of dye, indicating the efficiency of water as a solvent for pigment isolation. The resulting dye exhibited a bright orange-red color, high water solubility, and good stability under normal storage conditions. Physicochemical analysis revealed favorable properties such as low moisture content, uniform particle texture, and resistance to moderate temperature variations. The pigment was successfully incorporated into model food systems, including beverages and confectionery products, without affecting their sensory characteristics. These findings suggest that Butea monosperma flowers represent a promising, sustainable source of natural food colorants with potential applications in the food industry. The study highlights the importance of utilizing underexploited plant resources for developing safe and value-added natural products.