The anthocyanin pigments have antioxidant activities and play critical roles in plant and human health. They are abundant in flowers, vegetables, and fruits and are soluble in water, methanol, and nonpolar solvents such as chloroform. Extracting stable pigments with higher concentrations has been the research community's and industries' goal. Spectrophotometric methods can easily measure the total anthocyanin content. Other complex and more expensive methods, such as high-pressure liquid chromatography and ultrasound-assisted methods, are also available to identify and quantify the anthocyanin pigment. Strawberry color affects the appearance, fruit quality after harvest, and consumers' decision-making process. A large group of factors, such as sample type, temperature, pH, solvent type, and the ratio of its components, affect strawberry anthocyanin yield. We studied the effect of some of these variables on the anthocyanin yield, profile, and color of strawberries. Extraction solvents significantly changed the anthocyanin yield. The results suggest that acidified chloroform-methanol extracted the highest anthocyanin content compared to water-based solvents. Methanol-water-based solvents also performed better than water alone. Processing time (incubation time) was lowest in the pH differential method; however, the haze produced in this method may interfere with the spectrophotometry. Chloroform-methanol solvent with higher pH extracted pelargonidin as the main anthocyanin, and methanol and water-based solvents extracted delphinidin in UHPLC. Chloroform extracts reduced the redness and increased the extracts' brightness mainly due to higher pelargonidin content. Less redness and increased brightness indicated some level of color degradation of the extracts after storage for 48h at 4 °C.
