تقييم بعض الظروف لاستخلاص الأنثوسيانينات من بعض المصادر النباتية

Abstract EN

Some conditions (solvent type, temperature, duration) were studied to extract anthocyanins from Eggplant peels , Red cabbage leaves, Red radish peels, Redbeet roots , to know the quantity in these extracts, and using the best extracts containing the highest amount of anthocyanins in Inhibition oxidative rancidity of Olive oil during accelerated storage and also in the production of hard candy Product and evaluat them Sensory , Where it reached % yield of extract and The total phenolic content of the red radish peel 21.6% and 159.88 mg / 1 g, respectively, and for Redbeet roots 29.35% and 99.55 mg / 1 g, respectively.The extraction with acidic ethanol of HCl0.1N (85 : 15) gave best amount of anthocyanins from plant sources used in the study, whereas The extraction at 25°C for 24 hours gave the best conditions for extracting anthocyanins from plant sources used in the study.