Study on stability of anthocyanin from blueberry peel

Abstract. The present study was conducted to explore the influence of temperature, light condition, pH, hydrogen peroxide as well as sodium sulfite, glucose and metal ions on stability of anthocyanin extracted from blueberry peel. Results demonstrate that the blueberry peel anthocyanin is stable when temperature is below 60 °C and pH is below 5 in the dark conditions. In addition, hydrogen peroxide and sodium sulfite weakened the stability of anthocyanin, but glucose can enhance the stability of anthocyanin. Among metal ions, Na+ and Al3+ have a positive effect on the anthocyanin stability and made the solution color deepened, but Cu2+ and Fe3+ have a counteractive effect on stability of anthocyanin, and Mg2+ and Zn2+ had no significant effect on stability of anthocyanin.