Color plays important roles in perceived quality and acceptability of foods. Sappanwood (Caesalpinia sappan L.) heartwood, dragon fruit (Hylocereus costaricensis) peel and mangosteen (Garcinia mangostana L.) pericarp possess natural red pigment component, which are brazilin, betacyanin and anthocyanin respectively. Natural colorants are not stable toward high temperature, thus this research aimed to determine the shelf stability of sappanwood heartwood, dragon fruit peel and mangosteen pericarp extract by using accelerated shelf life testing method The pigment was extracted using maceration method with ethanol. The crude extract obtained was stored under three different temperatures, which are 25°C, 35°C and 45°C. The pigment concentration and visual color degradation is observed periodically up to 30 days. All three pigments degradation underwent first order kinetic model. The dragon fruit peel extract's visual color follows first order kinetic for a*, b* and C* value and zero order kinetic for h° value. In contrast, mangosteen pericarp and sappanwood heartwood extract's follows zero order kinetic for a*, b*, C* and h° value. Betacyanin has positive relationship with a*, b* and C* value and negative relationship with h° value. While, anthocyanin has positive relationship with a* and C* value and negative relationship with b* and h° value. Moreover, brazilin has positive relationship with all a*, b*, C* and h° value. The most shelf stable extract is mangosteen pericarp (37 days) followed by sappanwood heartwood extract (26 days) and dragon fruit peel extracts (11 days).