The stability and stabilization of the anthocyanins to light and air in the crude and partially purified extracts of the leaves of Acalipha hispida were studied at pH 3.0. Addition of non anthocyanic flavonoid fractions from A. hispida to the partially purified extracts did not significantly improve the time of half life of the extracts, whereas addition of tannic acid resulted in an increase of t1/2 of 60-67%.43161169Asem, S., Steward, R.N., Norris, K.H., Copigmentation of anthocyanins in plant tissues and its effect on color (1972) Phytochemistry, 11, pp. 1139-1141Bailoni, M., Bobbio, P.A., Bobbio, F.O., Preparation and stability of the anthocyanic extract from leaves of A. Hispida (1998) Cienc. Tecnol. Alim., 18 (1), pp. 17-18. , Campinas, SPBobbio, F.O., Bobbio, P.A., Stringheta, P.C., Stability of copigmented anthocyanins from P. Mellinis toward light and oxygen at different pH (1992) Proceedings of the XVIth International Conference Groupe Polyphenols, 16 (1), pp. 241-244Bobbio, F.O., Bobbio, P.A., Stringheta, P.C., Castro, J.O., Effect of different copigments on the stability of anthocyanins (1990) Proceedings of the XVth International Conference Groupe Polyphenols, 15, pp. 29-31Dougall, D.K., Baker, D.C., Cakh, E., Redus, M., Biosynthesis and stability of monoacylated anthocyanins (1997) Fd Technol., 51 (11), pp. 69-71Duhard, V., Garnier, J.C., Megard, D., Comparison of the stability of selected anthocyanin colorants in drink model systems (1997) Agro Fd Ind. Hitech., 8 (1), pp. 28-34Francis, F.J., Analysis of anthocyanins (1982) Anthocyanins as Food Colors, pp. 183-184. , MARKAKIS, P. Academic Press, N.Y. ch 7Inami, O., Tamura, I., Kikuzaki, H., Nakata, I.N., Stability of anthocyanins of Sambucus canadensis and Sambucus nigra (1996) J. Agric. Fd Chem., 44 (10), pp. 3090-3096Maccarone, E., Maccaroni, A., Rapisarda, P., Colour stabilization of orange fruits juice by tannic acid (1987) Intern. J. Fd Sci. Technol., 22, pp. 159-162Markakis, P., Anthocyanins as food additives (1982) Anthocyanins As Food Colors, pp. 245-246. , Academic Press, N. Y. ch 9Miniati, E., Damiani, P., Mazza, G., Copigmentation and self association of anthocyanins in food model systems (1992) Italian J. Fd Sci., 4 (2), pp. 109-115Mok, C., Hettiarchachy, N.S., Heat stability of sunflower-hull anthocyanin pigment (1991) J. Fd Sci., 55 (2), pp. 553-555Robinson, G.M., Robinson, R., A survey of anthocyanins 1 (1931) Biochem. J., 25 (2), pp. 1687-1694Scheffeldt, P., Hrazdina, G., Copigmentation of anthocyanins under physiological conditions (1978) J. Fd Sci., 43, pp. 517-520Shi, Z.L., Francis, F.J., Daun, H., Quantitative comparison of the stability of anthocyanins from Brassica oleracea and tradescantia pallida in non sugar drink model and protein model systems (1992) J. Fd Sci., 57 (3), pp. 768-770