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This study on anthocyanin colour variation (intensity, l max , 4) over the pH range 1±9 during 60 days of storage, was conducted on petunidin 3- C. Compared to cy3glc, petanin aorded higher colour intensity and higher or similar stability throughout the whole pH range. At pH 4.0, 84% of petanin was intact after 60 days storage at 10 C, while the corresponding solution of cy3glc was totally degraded. At pH 8.1 the colour intensity of petanin was even higher than at the lowest pH values. The visible l max absorption of petanin after 5 days at pH 8.1 at 10 C was similar or higher than the corresponding absorptions of the fresh solutions of cy3glc at any pH. The use of anthocyanins like petanin as food colorants in slightly alkaline products (bakery, milk, egg, etc.) should therefore be consideredÐat least in products with limited storage time kept in a refrigerator. #

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Abstract-Anthocyanins are secondary plant metabolites responsible for the blue, purple, and red color of many plant tissues. The phenolic structure of anthocyanins conveys marked antioxidant activity in model systems via donation of electrons or hydrogen atoms from hydroxyl moieties to free radicals. Dietary intakes of anthocyanins may exceed 200 mg/day, however, little is known about their antioxidant potency in vivo. Consequently, the aim of this study was to establish whether anthocyanins could act as putative antioxidant micronutrients. Rats were maintained on vitamin E-deficient diets for 12 weeks in order to enhance susceptibility to oxidative damage and then repleted with rations containing a highly purified anthocyanin-rich extract at a concentration of 1 g/kg diet. The extract consisted of the 3-glucopyranoside forms of delphinidin, cyanidin, petunidin, peonidin, and malvidin. Consumption of the anthocyaninrepleted diet significantly improved (p Ͻ .01) plasma antioxidant capacity and decreased (p Ͻ .001) the vitamin E deficiency-enhanced hydroperoxides and 8-Oxo-deoxyguanosine concentrations in liver. These compounds are indices of lipid peroxidation and DNA damage, respectively. Dietary consumption of anthocyanin-rich foods may contribute to overall antioxidant status, particularly in areas of habitually low vitamin E intake.