What color do anthoxanthins turn in the presence of an alkaline substance?

Anthoxanthins are a class of flavonoids that can impart a yellow hue to plant-based foods. When anthoxanthins come into contact with an alkaline substance, such as baking soda or other alkaline solutions, they undergo a chemical reaction that stabilizes their yellow color, making it more pronounced. This reaction does not shift the color towards red, green, or blue, which are not characteristic of anthoxanthins in alkaline conditions. Instead, the actual vibrant and stable yellow color remains or can be enhanced due to the alkaline environment, highlighting the unique behavior of these compounds when pH levels change.