In the present study, polyphenols and anthocyanins in K. coccinea
fruit, a novel and rare fruit with high nutritional value in South
China, were extracted from fresh peel and pulp tissues. The total
phenolic content of peel extracts was superior to that of pulp extracts.
The total anthocyanin content of fleshy peel extracts was
determined to be 180 ± 2.91 mg/100 g of fresh peel tissues. The
influences of pH values and temperatures on properties of K. coccinea
anthocyanins showed that they were stable under pH 4, whilst
higher heating temperature and extended heating time induced
their degradation. By measuring metal-chelating capacity, it could
be estimated that no ortho-dihydroxy aromatic moiety existed in