eBased on Table 3, thermal degradation of the anthocyanins extracts at pH 3 corresponded to the first order kinetics. The temperature dependence of thermal degradation values (kT) was determined from the Arrhenius equation. The kT values indicate that the k values are in descending order with decreasing temperature. Slower degradation occurs at 25ºC compared to 95ºC. The colour retention of anthocyanin extracts at 95ºC decreased with time (Figure 4) which is agreeable with the findings of Jackman and Smith [13]. Lower temperature gives higher half-life values as compared to higher temperature. Comparing the result obtained from this study with a similar study using purple carrot by Fernando et al [11], the activation energy (Ea) of butterfly pea is much lower (28.66 kJ/mol) than purple carrot (81.34 kJ/mol) while the z-value is higher (70.4ºC compared to 26.0ºC for purple carrot). The lower Ea and higher z-values can be associated with increased temperature dependence of the anthocyanins degradation rate