Acylated anthocyanins, mostly with phenolic acids are far more stable than the non-acylated forms (Giusti et al., 1999; Bridle and Timberlake, 1997;Eiro and Heinonen, 2002) and are the major natural forms of anthocyanins that are currently usedcommercially as food pigments, even though the 3-deoxyanthocyanins exist in nature as aglycones were reportedin sorghum.