Quantitative Comparison of the Stability of Anthocyanins from Brassica oleracea and Tradescantia pallida in Non‐Sugar Drink Model and Protein Model Systems

The Tradescantia pallida anthocyanins were about 29 times more stable in a nonsugar drink model system than red cabbage ( Brassica oleracea ) anthocyanins, and 15 times in a fish protein system. The degradation of the anthocyanins from both sources in a nonsugar drink model was logarithmic rather than linear. The mechanism for logarithmic relationship was assumed to be the difficulty of water molecules diffusion to the hydrophobic center formed by the acyl groups and the aglycone.