Yellow Color Extraction from St. John’s Wort & Larkspur

Yellow color extraction from St. John’s Wort (Hypericum perforatum) and larkspur (Delphinium species) involves isolating natural pigments such as flavonoids, xanthones, and carotenoids responsible for their bright yellow hues. The process starts with harvesting and thoroughly cleaning the plant material, followed by drying and grinding into a fine powder to enhance extraction efficiency. Extraction is typically carried out using food-grade solvents like ethanol, methanol, or water under controlled temperature and pH conditions to preserve pigment stability and maximize yield. Techniques such as ultrasound-assisted or microwave-assisted extraction can be used to improve extraction efficiency and reduce processing time. After extraction, the solution is filtered and concentrated to obtain a vibrant yellow extract widely used in food colorants, cosmetics, and pharmaceutical formulations. Maintaining optimal extraction parameters is crucial to preserve both color intensity and bioactive properties.