The study of anthocyanin and phenolic acids has always received much attention due to their extensive range of colours and potential beneficial health effects. In this study extraction of anthocyanins from barberry, eggplant peel and red cabbage were investigated by using different organic solvents. Soluble solid content, antioxidant capacity, total monomeric anthocyanins and total phenolic content were determined and then degradation kinetics of anthocyanin in different solution during freezing process was assayed. In order to examine the effect of different acids on the degree of extraction of anthocyanin and total phenol, varied concentration of hydrochloric, citric and acetic acids were dissolved in mixture of water and ethanol to prepare acidified aqueous solution. Results indicated that citric acid solution is one of the best solvent for phenolic and anthocyanin extraction which showed the best scavenging activity of DPPH radical. Results from degradation kinetics of total monomeric anthocyanins revealed that stability of anthocyanins in solution depended on temperature and other ingredient which are present in medium. Moreover, the present data confirmed barberry and red cabbage acidified extracts could be one of the more stable natural food colour base on anthocyanins.