Identification and thermal stability of purple-fleshed sweet potato anthocyanins in aqueous solutions with various pH values and fruit juices

► Thirteen anthocyanins were identified in purple-fleshed sweet potato cultivar Jihei No. 1. ► Delphinidin-3,5-diglucoside was found in the cultivar. ► A higher stability of anthocyanins was obtained in aqueous solutions with pH 3 and 4. ► A higher stability of anthocyanins was obtained in apple and pear juices.