Anthocyanins would make ideal natural food colourants with additional nutritional benefits however stability is a hindering factor. The stability, physicochemical properties and the biological activities of anthocyanins extracted from onion peels, peanut skins or roselle corolla were achieved. Crude anthocyanins were extracted using two different solvent systems (distilled water and acidified ethanol with HCl 1.5 N, 85:15, V/V). Roselle corolla pigment extracted by acidified ethanol was the highest in phenolic and anthocyanin contents compared with water extract content. The aqueous extract of roselle corolla, onion peels and peanut skin showed activities against Gram + (Staphylococcus aureus and Bacillus subtilis) and Gram -(Pseudomonas aeruginosa and Escherichia coli) bacteria. Aqueous extract of roselle corolla and peanut skin inhibited mycelial growth of Fusarium oxysporum. About 78% of aqueous extract pigments of onion peels were retained when heated at 75°C. Stability under different light sources showed general decline in pigment retention of the samples over the time period with all extracts. However, roselle corolla extracted by acidified ethanol showed more stability under different light treatments compared with distilled water extract. The extracted pigments were stable against oxidizing agents, whereas it reduced gradually when treated with cane sugar or salt.