Rhubarb

Description

A natural yellow dye obtained from the roots of the rhubarb plant (Rheum rhaponticum) native to North America. Rhubarb extract gets its yellow color primarily from the colorant Chrysophanic acid. The major component in the plant is Calcium oxalate. other minor components include emodin, mucilage, resins, rheumic acid, and aporhetin.

Synonyms and Related Terms

pieplant; CI 75400; Natural Yellow 23; chrysophanic acid; rabarber(Dan., Ned., Sven.); Gemeine Rhabarber (Deut.); ruibarbo (Esp.); rhubarbe (Fr.); rabarbraplanten (Nor.); CAS 481-74-3

Resources and Citations

• Helmut Schweppe, Schweppe color collection index and information book

• Encyclopedia Britannica, http://www.britannica.com Comment: "rhubarb" [Accessed May 6, 2002].

• Colour Index International online at www.colour-index.org

• Wikipedia: http://en.wikipedia.org/wiki/Rhubarb (Accessed Mar. 20, 2006) -for non-English terms