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Orange color extraction from brown onion skins involves isolating a range of natural pigments—primarily quercetin, kaempferol, and their oxidized derivatives—which together can yield hues ranging from yellow to deep orange. The process begins with collecting, cleaning, and drying the outer papery layers of the onion, followed by grinding them into a coarse powder. Extraction is typically carried out using food-safe solvents such as ethanol, methanol, or water, sometimes acidified or mildly alkaline to help release and stabilize the color compounds. Advanced techniques like ultrasound-assisted or microwave-assisted extraction can be used to enhance yield and reduce processing time. After extraction, the solution is filtered and concentrated to obtain a rich orange-colored extract suitable for use in natural food dyes, textiles, and cosmetic formulations. Controlling extraction parameters—particularly temperature, pH, and solvent polarity—is key to achieving a consistent and vibrant orange hue.

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Herbal / Solvent Extraction Plants

Orange Color Extraction from Brown Onion Skins

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