srjalsSRJALSSRJALS2788-9386https://doi.org/10.47310/srjals.2022.v02i02.004A Study on the Determination of the Antioxidant Activity of Anthocyanin Pigments Extracted from Plant SamplesAnwerAhmedKhalafProf.Dr. Ethar ZakiNajiThis study was conducted in the laboratories of the Department of Food Sciences at the College of Agriculture/Tikrit University, with the aim of extracting anthocyanin pigments from some plant sources, including gujarat, red cabbage, beet, red carrots and red radish grown in Salah al-Din Governorate, Several solvents were used to extract the anthocyanin pigments from the above samples, including (water, ethanol, a mixture of both water and ethanol, water and ethanol and hydrochloric acid, water and ethanol and acetic acid, water and ethanol and citric acid ), In order to determine the optimal conditions for extraction using different solutions and to evaluate production efficiency, the percentage of extracted anthocyanin pigments was determined the anthocyanins extracted from Gujarat were higher than the rest of the plant samples, The mixture of water and ethanol and acetic acid was the best extraction solvent for all studied samples, Gujarat gave the highest percentage of extracted anthocyanins compared to the rest of the studied samples, as the amount of extracted anthocyanins reached 567.33 mg/100 g. The antioxidant activity of anthocyanin extracts also showed a high activity to inhibit free radicals when using different concentrations, including 2.5, 5, 10 µg/mL and for all samples, the results also showed that the IC50 value in the extract of gujarat, red cabbage, beetroot, red carrot and red radish reached 5.877, 1.231, 2.816, 2.782, 3.093 µg/mL respectively.