Tehran University of Medical Sciences Journal of Food Safety and Hygiene 2476-3241 2 3/4 2018 03 07 54 62 Mitra Koulani Department of Biology, School of Science, Urmia University, Iran Rashid Jamei Department of Biology, School of Science, Urmia University, Iran Ahmad Marjani Department of Chemistry, Faculty of Science, Urmia University, Urmia, Iran. 2018 03 07 Anthocyanins are a group of compounds that belong to flavonoid family and these are of great interest in the food industry, mainly due to their coloring properties. The aim of this study was to examine the effect of high concentration of sucrose and high temperature on the stability of Rish¬ baba and Ghare ghezel uzom varieties of Urmia grape anthocyanins at low pH (2 and 3) and different time periods and to measure furfural content after 20 h heating at 90 ℃ by HPLC. After extraction of anthocyanins, the pH value was adjusted on 2 and 3 by citrate buffer (0.1 M). The extraction was exposed to different concentration of sucrose (40 and 60%) at 90℃ for 52 h. Degradation of anthocyanin was evaluated according to the absorbance at 520 nm. The extraction of furfural was accomplished by 1, 2 dichloromethane. The results showed that the absorbance at 520 nm from 0 to 4 hours decreased and then increased because of brown pigment replaced instead of anthocyanin from 4 h. Furfural content was higher in samples with anthocyanin+sucrose than samples without sucrose. The results indicated that browning depends on the pH and sucrose concentration. https://jfsh.tums.ac.ir/index.php/jfsh/article/view/105 https://jfsh.tums.ac.ir/index.php/jfsh/article/download/105/44