The effect of heating on degradation of some bioactive compounds (total monomeric anthocyanins, L‐ascorbic acid and total phenolics) and color loss in raspberry pulp were investigated at 60, 70, 80 and 90C for 7 h. Total monomeric anthocyanins and L‐ascorbic acid followed first‐order kinetics, while a zero‐order kinetic model was determined for the degradation of total phenolics. The first‐order reaction was also described for the color loss in terms of Hunter a, b and C values. The activation energies for the degradation of raspberry anthocyanins, L‐ascorbic acid and total phenolics were 49.3, 15.7 and 32.2 kJ/mol, respectively. Higher activation energies (49.0–75.5 kJ/mol) found for color loss indicates, this reaction is more sensitive to the temperature elevations than the other reactions. Practical Applications Raspberries are a good source of bioactive compounds. However, these compounds of raspberries, like many foods, are easily affected by heat treatment. On the other hand, heating is also known as one of the methods of food preservation. So, reaction models are needed for determining the end point of a reaction and kinetic effects during heating. This study showed that how bioactive compounds of a food changed after heating at various temperatures. For this reason, it is supposed that results obtained from this study will highlight to consumers and food processors.