الفهرس 
LIST OF CONTENTSOnly 14 pages are availabe for public view
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Abstract
The using of synthetic colors in the food products come to be looked upon with certain amount of apprehending with regard to their safety. Many countries have restricted the use of synthetic colors and natural colors are now being considered as alternative. Thus in the current study, anthocyanins and carotenoids pigments were extracted from some plants, herbs and fruit and vegetable wastes. Anthocyanins pigments were extracted from red beet roots , roselle petals and eggplant peels and carotenoids pigments from spinach leaves , tumeric rhizomes and tangerine peels, then the spectroscopic and chromatographic analysis had been performed to know the best anthocyanins and carotenoids sources. The stability of these pigments was studied under different pH values , temperatures, light , aerification and storage periods. Also, the utilization of these pigments extracts as natural colorants in some processed products under the effect of different cooking processes was studied. In addition, these pigments were evaluated as natural antioxidants compared with synthetic antioxidant (BHT) and as antimicrobial agents. from the obtained results ,the study recommended that red beet roots , roselle petals ; tumeric rhizomes and tangerine peels are best sources to extract the anthocyanins and carotenoids , using the anthocyanins extracted from red beet roots and roselle petals to produce cake with high technological properties,using the carotenoids extracted from tumeric rhizomes and tangerine peels to produce biscuit with high technological properties,using the anthocyanins extracted from red beet roots and roselle petals as natural colorants and antioxidants in some processed products such as cake and meat kofta,using the carotenoids extracted from tumeric rhizomes and tangerine peels as natural colorants and antioxidants in some processed products such as biscuit and potato kofta,adding the carotenoids extracted from tumeric rhizomes and tangerine peels to the edible oil instead of the BHT as synthetic antioxidant,using the anthocyanins and carotenoids extracts as inhibitors for the growth of some pathogenic microbes to extend the shelf life periods and using mixtures from the natural pigments extracts to reinforce their effect as natural colorants and antioxidants and as inhibitors to the growth of some pathogenic microbes