This document discusses natural dyes that can be extracted from flowers. It begins by classifying natural dyes based on their origin as vegetable, animal, or mineral. It then discusses disadvantages of synthetic dyes and advantages of natural dyes. Several plants that yield natural dyes are described, like marigold and hibiscus. Simple methods for extracting dyes from plants are outlined. The document concludes by stating that while India has many potential natural dye resources, they have not been fully exploited and more research is needed.

1. Colourants From Flowers
Presented by
Gomtesh Doshi
B.pharm(T.Y)
Under Guidance
Mr.Pranav parekh
M. Pharm
(Biotechnology)
ALARD COLLEGE PHARMACY

2. 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

3. 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.

4. Classification
Dyes Based On Origin
Vegetable
origin
Animal
origin
Mineral
origin

5. oIndigoid dyes
oAnthraquinone dyes
oAlpha-hydroxy-napthoquinones
oFlavones
oDihydropyrans
oAnthocyananidins
oCarotenoids
Classification of Dyes Based on Chemical
Structures

6. 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.

7. 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.

8. COLOUR YIELDING PLANTS
 Tagetes erecta - L.
Synonyms : African Marigold.
Family: Asteraceae or Compositae

9.  Hibiscus rosa
 Synonym: Chinese hibiscus, China rose, Shoe-Black, Shoe-back-
plant
 Family – Malvaceae

10. Natural Dye yielding plant
Senecio hybridus flower

11. Portulaca oleracea flower

12. Nerium oleander flowers

13. Simple Methods of Dye Extraction
 Aqueous Method
 Alkaline Method
 Acidic Method
 Alcoholic Method

14. 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

15.  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.

16. 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

17. References:
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Nat. Prod. Rad., 7 (2):154- 165.
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 Bhakuni OS, Dhar ML, Dhar MM, Dhavan BN and Mehrotra BN( 1969)
Screening of Indian plants for biological activity, Part II, Indian Journal of
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Linn. Ethanol flower extract on blood glucose and lipid profile in
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