Effect of some chemicals on stability of anthocyanins from blackberry (Morus nigra)

Anthocyanins are a subclass of flavonoids and are responsible for red, purple, and blue colors of many flowers, fruits and vegetables. Fruits and berries are the most sample sources of anthocyanins in nature. Anthocyanins are considered to contribute to the healthiness of fruits and berries for their antioxidant, anti-carcinogenic, anti-inflammatory, and anti-angiogenic properties for example. The intensity and stability of anthocyanin pigments are depend on various factors including structure and concentration of pigments, pH, temperature, light, intensity, quality and presence of other pigments together, metal ions, enzymes, oxygen, hydrogen peroxide, ascorbic acid, sugar, sulfur oxide, etc. At present study the extracted anthocyanin pigments were exposed to different concentrations of sugar, H2O2, SO2 and Ascorbic Acid and effects of these materials on stability of anthocyanin were determined. In the case of treatment with sugar, H2O2, SO2 and Ascorbic acid, anthocyanins were represented different effects.