Green Color Extraction from Flowers – Tea Tree, Yarrow & Black-Eyed Susans

Green color extraction from flowers such as tea tree (Melaleuca species), yarrow (Achillea millefolium), and black-eyed Susans (Rudbeckia hirta) involves isolating chlorophylls, flavonoids, and other green pigments naturally present in the petals and leaves. The process begins with harvesting fresh flowers, followed by gentle cleaning and drying to preserve pigment integrity. The dried plant material is ground into fine powder to improve extraction efficiency. Extraction is typically conducted using solvents such as ethanol, methanol, or acetone, often under cool, controlled temperatures to prevent pigment degradation. Advanced techniques like ultrasound-assisted extraction (UAE) can be applied to increase pigment yield and reduce processing time. The extract is then filtered and concentrated, producing a vibrant green colorant suitable for use in natural cosmetics, textiles, and food coloring. Maintaining proper pH, temperature, and minimizing light exposure during extraction is vital to preserve the delicate green pigments and ensure color stability.