Postprint version. Published in Journal of Food Science, Volume 59, Issue 6, November 1, 1994, pages 1219-1221.
NOTE: At the time of publication, the author M. Dolores Berber-Jimenez was not yet affiliated with Cal Poly.
The definitive version is available at https://doi.org/10.1111/j.1365-2621.1994.tb14681.x.
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.