Abstract
This study included the using of eggplant and cabbage residues in the extraction of natural pigments and study the determination of some phytochemicals and The alternatives to industrial pigments in the coloring of industrial drink. The pigments were extracted using distilled water and both (ethanol–methanol) acidified by 1% and 2% citric acid, the total phenolic content was estimated in these extracts. The result recorded highest content of phenolics 83.6 mg /100g in methanol acidified extract for eggplant peels, while the highest content of distilled water extract was 147.5 mg/100g for cabbage leaves. The content of anthocyanins, flavonoids, carotenes and tannins for eggplant and cabbage leaves, (51.1,134.0) mg/100g, (0.1,0.2) mg/100g,(15, 25)%,(0.008,0.099) mg/100 g was respectively. The concentration of apignen, kampherol, qurcetein and gallic acid recorded (67.85,221.69),(73.70, 172.00),(68.3,371.50),(62.5,238.10)ppm for eggplant and cabbage leaves respectively. The results of the sensory evaluation confirmed the success of the natural pigments derived from both sources in the production of concentrated industrial drink.
