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Abstract
The color of anthocyanins is unstable and quickly decolourized by reactions. Thus anthocyanins in living cells may have mechanisms for resistance to maintain color stability. Copigmentation is the main color – stabilizing mechanism. In this study copigmentation of anthocyanin in Seedless Red grape were investigated with catechin copigment. The dependence of the copigmentation process on the heating, UV and copigment concentration was studied. Five levels of copigment concentrations as: 0, 120, 240, 480, 960 (mg/l) were examined. The copigmentation effects increased with copigment contain. During UV irradiation, anthocyanin-copigmentation complex showed higher stability in comparison with anthocyanins. Also UV irradiation has the biggest effect on the copigmentation complex in comparision with heating. Keyword: Anthocyanin, Catechin, Copigment, Heating, Seedless Red
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