Stability of Anthocyanins in Various Vegetables and Fruits

Abstract

Anthocyanins were isolated from 19 kinds of vegetables and fruits. Individual anthocyanins were analyzed by HPLC using a photodiode array detector and were examined for the heating and ultraviolet irradiation stabilities of these anthocyanins. This report deals with the relationship between anthocyanin composition and heating or ultraviolet irradiation stabilities of anthocyanins. Stable anthocyanins showed many anthocyanin peaks and a high ratio of acylated anthocyanin peaks. This result shows that the anthocyanin composition and the rate of acylation affect the stability of anthocyanins.