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Anthocyanin Pigments: Comparison of Extract Stability
Journal of Food Science
  • Alan Baublis, University of Illinois at Urbana-Champaign
  • Art Spomer, University of Illinois at Urbana-Champaign
  • M. Doleres Berber-Jimenez, University of Illinois at Urbana-Champaign
Publication Date
Stabilities of anthocyanins from Concord grapes, red cabbage, tradescantia and ajuga were studied. RP-HPLC analysis was used to characterize individual anthocyanins and spectrophotometric analysis for all pigments. Anthocyanins from tradescantia were much more stable than the other extracts. Such increased stability was attributed to its intrinsic nature.
Citation Information
Alan Baublis, Art Spomer and M. Doleres Berber-Jimenez. "Anthocyanin Pigments: Comparison of Extract Stability" Journal of Food Science Vol. 59 Iss. 6 (1994) p. 1219 - 1221
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