Upload
others
View
3
Download
0
Embed Size (px)
Citation preview
www.wjpr.net Vol 3, Issue 3, 2014.
3904
Hitesh et al. World Journal of Pharmaceutical Research
AN OVERVIEW TO SOME NATURAL COLOURING AGENTS USED
IN PHARMACEUTICAL FORMULATIONS
Shahare Hitesh V.1*, Kothari Lokesh P.1, Kharabe Ganesh P1., Mugdiya Yogesh N1.
Gedam Shweta S.
1SNJB’S Shriman Sureshdada Jain College of Pharmacy, Chandwad, MS, India.
ABSTRACT
The worldwide demand for natural dyes is nowadays of great interest
due to the increased awareness on the therapeutic properties of natural
dyes in public. Natural dyes are derived from naturally occurring
sources such as plants, insects, animals and minerals. Several synthetic
colorants have been banned because they cause allergy-like symptoms
or are carcinogens. Among the all natural dyes, plant-based pigments
have wide range of medicinal values. The present review, describes
the detail information about basic chemistry of the major pigments and
their medicinal importance found in naturally occurring dye yielding
plants, which are helpful to further development of pharmaceutical
formulation.
Keywords: Natural dyes, Colouring agents, Pigments, Chromogen.
INTRODUCTION
Since time immemorial human beings admired the beautiful natural colour of the plants and
mineral and sought to enhance human appearance through colour. In recent years there has
been a revival of the use of dyes and colour of natural origin for colouring food,
pharmaceutical and textile product. This increasing demand for material of natural origin is
because of toxic nature of many of the synthetic dyes which is becoming widely recognized
throughout the world. Natural pigments are the highly coloured substances found in the plant
or in animal. A dye and a pigment differ in the respect that a dye is actually absorbed by the
material when applied to the fibers to give it a permanent colour which is resistant to the
action of light, water or soap whereas a pigment is only applied to the surface. These
World Journal of Pharmaceutical ReseaRch
Volume 3, Issue 3, 3904-3916. Review Article ISSN 2277 – 7105
Article Received on 05 March 2014, Revised on 28 March 2014, Accepted on 21 April 2014
*Correspondence for
Author
Shahare.Hitesh.V
AssistantProfessor, Department
of Pharmaceutical Chemistry,
SNJB’S Shriman Sureshdada
Jain College of Pharmacy
Chandwad, Nashik, MS, India-
423101
www.wjpr.net Vol 3, Issue 3, 2014.
3905
Hitesh et al. World Journal of Pharmaceutical Research
coloured compounds are know as chromogen and bear the chromophore and/or auxochrome
capable of absorbing light in the near ultraviolet regions and appear as a coloured substance.
Advantages of Natural Dyes
1. High diversity of rich and complex natural dye colour
2. Different colours go well together and rarely clash
3. Beauty of the results when using natural dyes
4. Self-sufficiency if growing your own plants for plant dyes
5. Not dependent on non-renewable materials
6. Allow for endless experimentation
7. Allow the replication of ancient techniques
8. Mature with age exposed to sunlight & normal use, developing a patina as colours
mellow.
Disadvantages of Natural Dyes
1. Require large quantities in comparison to chemical dyes.
2. Natural dyeing may be more costly - but the main cost is your time if you grow your own
plant dyes.
CLASSIFICATION OF NATURAL COLOURANTS
Commercial colourants include both dyes and pigments, groupings distinguishable by their
mode of application. Colorants could be divided by their (9)
a) Colour,
b) Chemical composition or structure,
c) Biological function in plant/organism (chlorophyll, haemoglobin …),
d) Physical properties (solubility).
www.wjpr.net Vol 3, Issue 3, 2014.
3906
Hitesh et al. World Journal of Pharmaceutical Research
Natural colourings agents classified by chemical structure are;
Chemical Classifications Colors Common Names
Flavone dyes Yellow and Brown Weld, Quercitron, Fustic, Osage, Cutch Chamomile, Tesu, Dolu, Marigold,
Iso-quinoline dyes Polyene colorants Pyran colorants
Yellow Barberry, β-carotene, lycopene… gentisin
Chromene dyes Orange-Yellow Kamala
Naphthochinone dyes Brown and Purple-Grey
Henna, Walnut, Alkanet, Pitti
Chinone and Anthrachinone dyes Chromene dyes
Red Lac, Cochineal, Madder (Majithro) Santalin
Benzophyrone dyes Purple and Black Logwood Indigoid Dyes and Indole colorants Blue Indigo
SOME NATURAL COLOURING AGENTS
1. TURMERIC
Fig.1: Turmeric Plant
Turmeric is commonly known as Indian
saffron. It consists of dried, as well as
freshrhizomes of the plant Curcuma longa
Linn. Curcuminis the principal colour
present in the rhizome of the turmeric plant
(Curcuma longa). This imparts both flavour
and colour to the food product.
Chemistry of Pigments
Turmeric contains about 5% of volatile oil, resin and yellow colouring substances known as
curcuminoids. The chief component of curcuminoids is known as “curcumin”. Chemically
curcuma species contain volatile oils, starch and curcumin (50 – 60 %). Curcumin and other
related curcuminoids are reported to be responsible for yellow colour of the dye. (14-16)
www.wjpr.net Vol 3, Issue 3, 2014.
3907
Hitesh et al. World Journal of Pharmaceutical Research
POLYENE COLOURANTS
2. ANNATTO
Fig. 2: Annato seeds
Annattois a red to orange natural (golden yellow) pigment
derived from the seed of the tropical bush Bixaorellana. The
major colour present is cis-bixin, the monomethyl ester of the
diapocarotenoic acid norbixin, which is found as a resinous
coating surrounding the seed itself. The seed consists of the
carotenoid pigment over the present bixin, a C24 –
apocarotenoid is a methyl ester which after removal of the methyl ester groups yields the
dicarboxylic acid norbixin which forms the basis of the annatto dyes. Annatto is mainly used
in food industry. Bixin is used in solid pharmaceutical dosage forms.
Chemistry of pigments
Previous phytochemical investigations have revealed the presence of several carotenoid
derivatives including bixin and norbixin, some terpenoids, tocotrienols, arenes and flavonoids
(including luteolin and apigenin) in Bixaorellanaseeds. The reddish orange colour dye of the
annatto is mainly comes from the resinous outer covering of the seeds of the plant and is
composed of the carotenoid pigments bixin ,norbixin and their esters.
Bixin
Norbixin
3. SAFFRON
It is commonly known as crocus, itconsists of dried stigmas and upper parts of styles of plant
Crocus sativus Linn. It is a widely used as natural dye in food and cosmetic Industry.
www.wjpr.net Vol 3, Issue 3, 2014.
3908
Hitesh et al. World Journal of Pharmaceutical Research
Fig. 3: Saffron Flower
Chemistry of pigments
The main constituents of saffron are crocin, crocetin, picrocrocin and safranal. α-crocin is a
carotenoid pigment which is primarily responsible for saffron’s golden yellow-orange colour.
The bitter glycoside picrocrocin is responsible for saffron's flavour. It is a union of an
aldehyde sub-element known as safranal, which is responsible for the aroma of the saffron. (20-22)
Crocetin Picrocrocin
4. PAPRIKA
Fig. 4: Paparika Plant
Paprika is obtained from the fruits of selectively bred
varieties of ‘sweet peppers’, CapsicumannuumL. The fruits
are large, fleshy with an intense red colour and it has many
medicinal uses. The dried fruits consist of red carotenoids
principles, capsanthin and capsorubin. Paprika pigment is
extracted from dry capsicum fruits. It is a kind of liquid
with dark brown colour.
Chemistry of Pigments
The pigments present in paprika are a mixture of carotenoids, in which capsanthin and
capsorubin are the main compounds responsible for the red colour of the dye. The red
carotenoid principle of paprika is permitted colouring agent for food pharmaceutical
preparation cosmetics, beverages and juice. (23-25)
www.wjpr.net Vol 3, Issue 3, 2014.
3909
Hitesh et al. World Journal of Pharmaceutical Research
5. TOMATO
Fig. 5: Tomato plant
It is widely used in worldwide food industry and it has
potent anticancer property. It consists of fresh ripen fruits
of plant Solanumly copersicum.
Chemistry of Pigments
The major constituents of the tomato are lycopene, α and β-carotene, lutein, zeaxanthin and
β-cryptoxanthin. Lycopene is a carotenoid that is present in tomatoes is responsible red
colour of the fruit. (26-29)
Lycopene
6. TAGETUS
Fig. 6: Marigold Flowers
Tagetus is popularly known as marigold, it contains
carotenoid pigments from Tageteserecta are useful in food
coloring and it has medicinal activities. The yellow or
reddish coloured flowers consists of the xanthophylls
pigment known as lutein. Lutein is used as an additive of
chicken feed to give colour to egg yolks.
www.wjpr.net Vol 3, Issue 3, 2014.
3910
Hitesh et al. World Journal of Pharmaceutical Research
Chemistry of pigments
The principle colouring component of marigold flower is lutein, a fat-soluble carotenoid,
which is responsible for the yellow to orange colour of the dye. It also contains galenine,
lycopene, α-carotene, β-carotene and γ-carotene. (30-34)
Lutein Carotene
CHALCONE COLOURANTS
7. SAFFLOWER
Fig. 7: Safflower Plant
Safflower (Carthamustinctorius) has a long history of
cultivation as an oilseed crop and as a source of red dye
(carthamin). Formerly as a red dyestuff for textiles and
currently as a minor colourant by the food industry.
Chemistry of Pigments
The main constituents of the safflower are carthamin and carthamidin. And other constituents
are safflower yellow, arctigenin, tacheloside, N-feruloyl tryptamine, N-feruloyl serotonin,
steroids, flavonoids and polyacetylenes. Carthamin is responsible for to produce water-
insoluble red dye and carthamidin for water-soluble yellow colour dye. (35)
Carthamin Carthamidin
www.wjpr.net Vol 3, Issue 3, 2014.
3911
Hitesh et al. World Journal of Pharmaceutical Research
CHINONE AND ANTHRACHINONE COLOURANTS
9. HENNA
Fig. 8: Henna Herb
Henna is widely used in the cosmetic industry as dyeing
agent. It consists of fresh or driedleaves of the plant
Lawsoniainermis Lam. It has medicinal importance along
with dyeing property. It is a natural orange dye which is
used to dye protein fiber an orange shade. It has been used in
conjunction with dihydroxyacetone as a sunscreen agent.
Chemistry of pigments
The active constituent of the leaf is lawsone (0.5-1.0%). Henna contains a colouring matter,
lawsone which is generally extracted from the leaves of the plant using sodium bicarbonate.
The Lawson is principally responsible for the colourant property of the henna leaves. (36-37)
Lawsone
INDOLE COLOURANTS 10. BEET ROOT
Fig.10. Beet root
Red beet root, Beta Vulgaris, family Chenopodiaceae
consist of group of plant pigments, the red betacyanis
and yellow exanthema which are collectively
described as betalaines.
Chemistry of pigments
Powdered beat roots can be used for the preparation of the dye, which specially contains a
glycoside betanin, which on hydrolysis yields the income betanidine and glucose. The dye is
heat sensitive which imposes certain limitation on their use as food dye. Red dye from beats
is sold as beat juice concentric, as dehydrated be root and as a dried powder. It is a widely
used a nontoxic food and pharmaceutical colorant.
www.wjpr.net Vol 3, Issue 3, 2014.
3912
Hitesh et al. World Journal of Pharmaceutical Research
Betanin Vulgaxanthin
ISOQUINOLINE COLOURANTS
11. BLOOD ROOT
Fig.11. Blood root
The root of the Bloodroot Sanguinaria Canadensis plant has
been used by the first Nations peoples for producing
oranges, pinks and reds. A blood red juice can be extracted
from the reddish orange root, actually a rhizome.
Chemistry of pigments:
Bloodroot contains isoquinoline alkaloids, notably sanguinarine (1 %, colorless alkaloid
yielding redsalts), and many others, including berberine which imparts the yellow colour. (40)
Sanguinarine Berberine
www.wjpr.net Vol 3, Issue 3, 2014.
3913
Hitesh et al. World Journal of Pharmaceutical Research
PYRAN COLOURANTS
12. GINKGO BILOBA
Fig. 12: Ginkgo Biloba
The ginkgo is the oldest living tree species, geological
records indicate this plant has been growing on earth for
150 - 200 million years. It is now a commonly prescribed
drug in France and Germany. It is one of the well-
researched herbs in the world.
Chemistry of pigments
Quercitrin is a yellow-orange colorant isolated from Ginkgo biloba . (41)
Quercitrin
CONCLUSION
Natural dyes are not only having dyeing property but also having the wide range of medicinal
properties. Nowadays, fortunately, there is increasing awareness among people towards
natural dyes and dye yielding plants. Due to their non-toxic properties, less side effects, more
medicinal values, natural dyes are used in day-to-day food products and in pharmaceutical
industry. Although world wide possesses large plant resources, only little has exploited so far.
More detailed studies and scientific investigations are needed to assess the real potential and
availability of natural dye yielding resources in great demand on the therapeutic formulations
of natural drugs commercially. To conclude, there is need for proper methods, documentation
and characterization of dye yielding plants for further development of Pharmaceutical
industry to formulatethe natural plant pigments into therapeutically beneficial Pharmaceutical
formulations/dosage forms for safe use.
REFERENCES
1. Chengaiah.B, Chetty CM. Medical Importance of Natural Dyes- A Review.
International Journal of Pharm Tech Research, 2007; Vol-2, 144-154.
2. Trease and Evans: Pharmacognosy, 15th Edition, Saunders Company, London; 2007,
pp. 345-347.
www.wjpr.net Vol 3, Issue 3, 2014.
3914
Hitesh et al. World Journal of Pharmaceutical Research
3. Agarwal OP. Chemistry of Organic Natural Products, vol.1, 33rd edition, Goel
Publishing House, Meerut; 2006, pp. 368-370.
4. Chatwal GR. Organic Chemistry of Natural Products. Vol 2, 1stedition, Himalaya
Publishing House: Mumbai; 2006, pp. 2.2-2.24.
5. Kokate CK, Purohit. AP, Gokhale SB, Textbook of Pharmacognosy, 39th Edition,
Nirali Prakashan, Pune; 2007, pp. 215,301,414-415.
6. Sara Kadolph. Natural Dyes: A Traditional Craft Experiencing New Attention, The
Delta Kappa Gamma Bulletin, 2008; 14-18.
7. Rangari VD, Pharmacognosy and Phytochemistry, Vol-2, 2nd Edition, Career
Publication, Nashik; 2008, pp. 164-182.
8. Rymbai H, and et al., Biocolorants and its implications in Health and Food Industry -
A Review. International Journal of Pharm Tech Research. 2011; 3(4): 2228-2244.
9. Bhat SV, Sivakumar M. Chemistry of Natural Products. 1st edition, Narosa Publishing
House: Chennai; India 2005, pp. 619-656.
10. Krishna VA, Gannu PK. Colorants the Cosmetics for the Pharmaceutical Dosage
forms. International Journal of Pharmacy and Pharmaceutical Sciences. 2011; 3, 3-7.
11. Woznicki EJ, Schoneker DR. Coloring agents for use in Pharmaceuticals.
In:Swarbrick J, Boylan JC, eds. Encyclopedia of Pharmaceutical Technology, New
York; Marcel Dekker, vol. 3: 1990, pp. 65–100.
12. Crowell, Carolyn. “Color from the Fields,” Chemistry. 1973; 46(9): 14-17.
13. Krochmal A, Krochmal C. The Complete Illustrated Book of Dyes from Natural
Sources. Doubleday & Company, Inc.: Garden City, N.Y; 1974, pp. 184.
14. Chaitanya LG. Food Coloring: The Natural Way. Research Journal of Chemical
Science. 2014; 4(2): 87-96.
15. Siva R. Status of natural dyes and dye-yielding plants in India. Curr. Sci. 2007; 92(7):
916-925.
16. Mohamed M. Hashem A, Attia H. Atta and et al., Immunological studies on
Amaranth, Sunset Yellow and Curcumin as food colouring agents in albino rats, Food
and Chemical Toxicology. 2010; 48, 1581–1586.
17. Satyanarayana A, Rao PGP, Rao DG. Chemistry, Processing and Toxicology of
Annatto (Bixaorellana). Journal of Food Science and Technology. 2003; 131–141.
18. Gokhale SB, Tatiya AU and et al., Natural Dye yielding plants in India. Natural
Product Radiance. 2004; 3(4): 228- 234.
www.wjpr.net Vol 3, Issue 3, 2014.
3915
Hitesh et al. World Journal of Pharmaceutical Research
19. Gloria MB, and et al., Effect of water activity on the stability of bixin in an annatto
extract-microcrystalline cellulose model system. Food Chem. 1995; 52: 389-391.
20. Dweck AC. Comprehensive focus on natural dyes. Colour Cosmetics. 2009; 57-69.
21. Raina BL, Agrawal SG, and et al., Changes in pigments and volatiles of saffron
(Crocus sativus L.) during processing and storage. J. Sci. Food Agric. 1996; 71: 27-
32.
22. Tsimidou M, and Tsatsaroni E. Stability of saffron pigments in aqueous extracts. J.
Food Sci. 1993; 58: 1073-1075.
23. Mortensen A. Carotenoids and other pigments as natural Colorants. Pure Appl Chem.
2006; 78(8): 1477–1491.
24. Perez-Galvez A, and et al., Incorporation of carotenoids from paprika oleoresin into
human chylomicrons. British J. Nutr. 2003; 89: 787-793.
25. Chattopadhyay P., Chatterjee S. and Sen SK. Biotechnological potential of natural
food grade biocolorants. Afri. J. Biotech. 2008; 7(17): 2972-2985.
26. Mathews -Roth MM. Plasma concentration of carotenoids after large doses of beta-
carotene. Am J Clin Nutr. 1990; 52: 500-501.
27. Di Mascio P, Kaiser S, and Sies H. Lycopene as the most efficient biological
carotenoid singlet oxygen quencher. Arch. Biochem. Biophys. 1989; 274: 532-538.
28. Nishino H. Cancer prevention by carotenoids. Mutat. Res. 1998; 402: 159-163.
29. Agarwal S, Rao AV. Tomato lycopene and low-density lipoprotein oxidation: a human
dietary intervention study. Lipids. 1998; 33: 981-984.
30. Taylor MS. Beta-carotene, carotenoids and disease prevention in humans, FASEB J.
1996; 10: 609-701.
31. Clinton SK. Lycopene: Chemistry, biology and implications for human health and
disease. Nutri. Rev. 1998; 56: 35–51.
32. Haila KM, Lievonen SM, and Heinonen MI. Effects of lutein, lycopene, annatto and
α-tocopherol on autoxidation of triglycerides. J.Agric & Food Chem. 1996; 44: 2096-
2100.
33. Breithaupt DE, Wirt U, and Bamedi A. Differentiation between lutein monoester
regioisomers and detection of lutein diesters from marigold flowers (Tagetes erecta
L.) and several fruits by liquid chromatography-mass spectrometry. J. Agric.& Food
Chem. 2002; 50: 66–70.
34. Jothi D. Extraction of natural dyes from African marigold flower (Tagetes Erecta L)
www.wjpr.net Vol 3, Issue 3, 2014.
3916
Hitesh et al. World Journal of Pharmaceutical Research
for textile coloration. AUTEX Res. J. 2008; 8(2): 49-53.
35. Bendich A. Carotenoids and the immune. J. Nutr. 1989; 119: 112-115.
36. Gulrajani ML. Present status of natural dyes. Indian J. of Fibre Textitle Res. 2001; 26:
191-201.
37. Hannan, HA. Medicinal Properties of Henna. Hamdard Medicus. 1997; 40(4): 17-21.
38. Rabasovic MS, and et al., Measurement of Beet Root Extract Fluorescence Using TR-
LIF Technique. ACTA PHYSICA POLONICA. 2010; 4, 570-572.
39. Marwa MD, and et al., Use of Beta vulgaris as natural coloring agent for foods and
cosmetics in Libya. Journal of Chemical and Pharmaceutical Research. 2013; 5(11):
340-345.
40. George D. Gibb. The Sanguinaria Canadensis: Its Natural History, Properties, and
Medical Uses. Br. Med. J. 1860; 1(163): 104–107.
41. Mahadevan S, Park Y. Multifaceted Therapeutic Benefits of Ginkgo biloba L.:
Chemistry, Efficacy, Safety, and Uses. Journal of Food Science. 2008; 73 (1): 14-19.