Abstract:
In this is study the aim to extracted the pigment (Anthocyanine) from Karkade to study the intestiy of colour in different solvent by using UV spectroscopy ,which give different values (Methanol 2.148 ₋ Water 2.39₋ Ethanol/HCL 1.094), to study the ability of using anthocyanine as food colour and to characterize the function group of anthocyanine by using Infrared (IR) spectroscopy .
