Thermal stability of 3-deoxyanthocyanidin pigments. Academic Article uri icon


  • 3-Deoxyanthocyanidins are promising natural colourants due to their unique properties compared to anthocyanins. However, thermal stability of 3-deoxyanthocyanidins is largely unknown. Thermal stability of crude and pure 3-deoxyanthocyanidins was determined at 95 C/2 h and 121 C/30 min, at pH 1-7 using HCl, formic or citric acid as acidulants. The colour retention of crude and pure 3-deoxyanthocyanidins (79-89% after 95 C/2 h and 39-118% after 121 C/30 min) was high compared to literature reports for anthocyanins under similar treatments. pH significantly affected the thermal stability of 3-deoxyanthocyanidins: Colour retention was better at pH 1-2 (70.2-118%) than at pH 3-7 (39.0-86.8%). Chalcones were identified as the major heat degradation products at pH 3-7. Slow rate of chalcone formation and resistance to C-ring fission were identified as the major contributors to thermal stability of 3-deoxyanthocyanidins. Overall, the heat stability of 3-deoxyanthocyanidins indicates good potential for food use.

published proceedings

  • Food Chem

author list (cited authors)

  • Yang, L., Dykes, L., & Awika, J. M.

citation count

  • 40

complete list of authors

  • Yang, Liyi||Dykes, Linda||Awika, Joseph M

publication date

  • October 2014