الفهرس 
Food processing wastesOnly 14 pages are availabe for public view
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Abstract
The study was carried out to extract natural food colorants from some food processing wastes and then possibility of using these natural colorants in coloring some food products as a substitute of synthetic colorants which harmful to consumers health on the long time. So; the aim of this study was to:
1. Extract the natural colors from food wastes such as; anthocyanins from red onion peels (Allium cepa), carotenoids from mandarin peels (Citrus reticulate) and chlorophylls from carrot leaves (Daucus carota L.).
2. Determined some properties of the natural extracted colors under different pH values, different values of temperatures and thermal stability of these natural colors.
3. Finally, manufacture some food products prepared by the natural extracted colorants.
The obtained results could be summarized as follows:
1- Extraction and determination of natural colors:
• The results concluded that extracted anthocyanins from red onion peels using acidified ethanol (0.01% Hcl) , acidified methanol (0.01% Hcl), distilled water and acidified distilled water (0.01% Hcl), were more effective in extracting anthocyanins than the other solvents. from the previous results; using acidified ethanol with 0.01% Hcl acid, acidified methanol with 0.01% Hcl acid , distilled water and acidified distilled water with 0.01% Hcl acid, increased the extraction efficiency of anthocyanins from red onion peels compared with the other solvents. the amount of extracted anthocyanins were 2245.35 mg/100g d. w. followed by acidified methanol with hydrochloric acid (0.01% Hcl) , distilled water absolute and acidified distilled water with hydrochloric acid (0.01% Hcl) were 1815.98, 1063.19 and 771.73 mg/100g dry weight, respectively.
• The data showed that; the methanol and ethanol were the most efficient for extracting of carotenoids from mandarin peels compared with acetone and diethyl ether. The highest total content of carotenoids was that extracted by methanol (44.611mg /100g dry weight)followed by extracted carotenoids by ethanol (40.179 /100g dry weight), while the lowest content of carotenoids for that extracted by acetone and diethyl ether (20.804 and 7.524 mg /100g dry weight, respectively).
• Results observed that; mean concentration of extracted chlorophylls (a and b) by ethanol had the highest significant (P≤0.05) recovery of chlorophylls (a and b) from carrot leaves (373.832 mg /100g D.W.) followed by extracted chlorophylls (a and b) by methanol (358.468 mg /100g). ). On the other hand, the lowest amounts of chlorophylls (a and b) were observed from carrot leaves by diethyl ether (263 mg/100g) followed by that extracted chlorophylls (a and b) by acetone (282.278 mg /100g).