The stability of anthocyanin in the extract of spinach vine fruit (Basella rubra L.) was studied in relation to degradative factors such as light, temperature and pH acting alone or in combination. In this work, the possible use of spinach vine fruit as a source of natural pigments for use in food coloring was evaluated. Extraction of the pigment was carried out with 99.9% methanol at pH 2.0. The stability of the anthocyanin extract was estimated. From these values, reaction velocity constants (k) as well as the half-life time (t l;2) were calculated at pH 4.0, 5.0, and 6.0 in the presence and absence of light both at 40 and 60°C. Results indicate that, independent of pH values, spinach vine extract suffered an interference of light in its anthocyanin degradation kinetics with the mean t l;2being greater in samples place in darkness (654.5 + 66.6 h) compared to exposed to light (280 + 60.62 h). In the presence of light, degradation of the anthocyanin pigment increased with increased temperature and had an average half life time of 280 + 60.62 h, 6.88 + 0.76 h and 2.42 + 0.31 h at room temperature (25 + 1°C), 40 and 60°C, respectively. Spinach vine extract was more stable at pH 5.0 and 6.0 than at pH 4.0 both in the presence and absence of light. This characteristic differs from other anthocyanins. This property could facilitate its application as a natural food colorant