“…Anthocyanins are thermo-sensitive in solution and plants. These were evaluated in purple cabbage (WALKOWIAK-TOMCZAK;CZAPSK, 2007), purple and red-flesh potatoes (REYES; CISNEROS-ZEVALLOS, 2007), plums (RAYNAL;MOUNTOUNET, 1989), black carrots (KIRCA; CEMEROGLU, 2006;, blackberries (WANG;XU, 2007), raspberries (OCHOA et al, 1999), strawberries, and onions (SÁ; SERENO, 1999). Many of these papers describe that the degradation of anthocyanins follows a first order reaction kinetic (KIRCA; OZKAN; CEMEROGLU, 2006CEMEROGLU, , 2007REYES;CISNEROS-ZEVALLOS, 2007), except for strawberries, which followed a second order reaction kinetic (SÁ; SERENO, 1999).…”