anthocyanins generally are degraded at higher ph. however, some anthocyanins, such as petanin (petunidin 3-[6-"o"-(4-"o"-("e")-"p"-coumaroyl-"o"-α--rhamnopyranosyl)-β--glucopyranoside]-5-"o"-β--glucopyranoside), are resistant to degradation at ph 8 and may be used effectively as a food colorant.