Shilan Hajizadeh - Department of Biology, Faculty of Science, Urmia University, Iran
Rashid Jamei - Department of Biology, Faculty of Science, Urmia University, Iran

Anthocyanins are natural colorants which have raised a growing interest due to their extensive range of colors, innocuous and beneficial health effects. In this study the anthocyanin pigment was extracted from the northern red mulberry in Sanandaj using the soaking and wetting in ethanol. The extracted anthocyanin pigments then were exposed to three different concentrations of sucrose (10, 30 and 50%) and four copigments (tannic acid, coumaric acid, caffeic acid and benzoic acid with concentration 960 mg/l). According to statistical analysis, sucrose causes increase in the stability of anthocyanin – copigment complex and these changes depend on the sucrose concentration. Primary concentration (10%) of sucrose has protective effect on anthocyanin - copigment complex, but in higher concentrations this effect is decreased. By increasing the time, anthocyanin absorbtion is raised. In three concentrations of sucrose, anthocyanin – coumaric acid complex had the highest stability.

anthocyanin-copigment, stability, sugar, degradation, mulberry