Anthocyanins are potent natural antioxidants with acclaimed health benefits and also used as industrial colorants.These functions are based on the types and amounts of anthocyanins present.Anthocyanins are known to be affected by factors such as pH, temperature, salts and other chemicals, and possibly pressure.In spite of the increasing commercial use of HHP for processing a variety of food, research in the area of its effect on the anthocyanin content of fruit juice is not extensive.The aim of this paper is to identify and characterize mulberry fruit anthocyanins before and after various HHP treatments.