Light also affects the stability of

Light also affects the stability of anthocyanin and antioxidant
activity of mulberry fruit extracts, as shown in Fig. 5. After exposure
to fluorescence light for 10 h at room temperature, the total
anthocyanin content and antioxidant activity decreased significantly.
The longer the extract exposure to light, the lower both
the anthocyanin content and antioxidant activity. Similar findings