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ABSTRACT The quest for raw active pharmaceutical ingredients and excipients from natural sources is ever on the increase. Colourants are vital components in pharmaceutical formulations that add values and aesthetics to enhance patients’ compliance and acceptability. Hence the aim of this study investigates a simple technique in the extraction and characterization of colouring agents from Hibiscus sabdariffa to be used in the colouring of pharmaceuticals. The dried calyces of Hibiscus sabdariffa were Winnowed to remove dirt and dust, and sample was soaked and macerated in distilled water for 7 days. It was filtered and stored in a refrigerator for 24 hours. The fluid extract was then concentrated using a rotary evaporator and lyophilization. The organoleptic properties of the sample of powdered extracted colourant were evaluated objectively for color, taste, odor and texture and their observations were recorded appropriately. Varying weight samples of Hibiscus sabdariffa were dissolved in 2 mL of distilled water in a test tube and agitated and observed for complete dissolution of the sample. Replicate determinations were carried out using other solvents like acidic, basic and organic solvents. The results showed that the total percentage yield was 3.33 % and generally, samples of the coloured extracts displayed similar organoleptic characteristics irrespective of the method or technique employed in the extraction technique. The extracts were claret or burgundy (i.e. Wine red), with honey-like odour and bland taste irrespective of the method of extraction. The pH values of the extracts A and B range were ≤ 2.185 ± 0.0.03, which is within the acidic pH range of optimal stability. This showed that the extraction technique had no influence on the pH condition of the extract. This finding has relevant application in the formulation of drugs with poor and awful appearance to improve on their aesthetics and value on the final product
