Red Color Extraction from Hibiscus Flowers

Red color extraction from hibiscus flowers involves isolating the vibrant natural pigments, primarily anthocyanins, responsible for the flower’s deep red hue. The process typically begins with harvesting fresh or dried hibiscus petals, followed by grinding to increase surface area. Extraction is carried out using food-grade solvents such as water, ethanol, or acidified water to effectively dissolve the pigments. Techniques like maceration, ultrasonic-assisted extraction, or microwave-assisted extraction may be employed to improve yield and preserve pigment stability. After extraction, the solution is filtered and concentrated to obtain a rich red-colored extract that is widely used in food coloring, beverages, cosmetics, and pharmaceuticals. Maintaining controlled extraction conditions ensures maximum pigment retention, vibrant color, and bioactive properties.