STABILITY OF ANTHOCYANINS OF SAMBUCUS-CANADENSIS AND SAMBUCUS-NIGRA

Elderberry anthocyanins (Sambucus nigra) including acylated derivative s (Sambucus canadensis) were studied for use as beverage pigments. Cya nidin -beta-D-glucopyranoside-5-O-beta-D-glucopyranoside from S. canad ensis was more stable than cyanidin 3-sambubioside from S. nigra. Acyl ation improved both heat and light stability, whereas glycosidation on ly stabilized anthocyanins in the presence of light. Cyanidin 3-(E)-p- coumaroyl-sambubioside-5-glucoside changed to three new anthocyanins u nder light irradiation. These three anthocyanins were isolated, and th eir structures were identified to be cyanidin beta-D-glucopyranoside-5 -O-beta-D-glucopyranoside, cyanidin -2-O-beta-D-xylopyranosyl)-beta-D- glucopyranoside, and cyanidin -2-O-beta-D-xylopyranosyl)-beta-D-glucop yranoside.