srjalsSRJALSSRJALS2788-9386https://doi.org/10.47310/srjals.2022.v02i02.005Study on the Factors Affecting the Stability of Anthocyanin Pigments Extracted from Some 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. As well as the stability of the pigment was estimated towards temperature, pH and a number of different solutions, The results of the stability of anthocyanin pigments extracted from plant samples at different temperatures for 10 minutes showed that the high stability of anthocyanin pigments extracted from Gujarat was at 20-50°C and that extracted from red cabbage at 20-40°C and beet pigment at temperatures from 20-60°C, while the anthocyanin pigment extracted from red carrots had a high stability at 20-60°C, while the highest stability of red radish pigment was at a temperature ranging from 20-40°C. The results of the effect of pH on the stability of anthocyanin dyes were also clarified by using different values of pH that ranged between 2-10 for 30 minutes , The high stability of the anthocyanin pigment extracted from Gujarat was at pH 2- 4 and extracted from red cabbage at pH 2-5, While the anthocyanin pigment extracted from beet showed the highest stability at acidic conditions ranging from 2-6, while the anthocyanin pigment extracted from red carrots had high stability at pH ranging from 2-5, While the highest stability of anthocyanin pigment extracted from red radish was at pH 2-4. The results showed the effect of different solutions of (distilled water, methanol, ethanol and acetone) on the stability of anthocyanin dyes , The maximum wavelength (λ-max) was at 540 nm for Gujarat extract when using ethanol and red cabbage extract at 530 nm when using ethanol, while the maximum wavelength for beetroot extract was at 420 nm when using distilled water , While the maximum wavelength of red carrot extract was at 530 nm when using ethanol and red radish extract at 410 nm when using distilled water.