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Response area methodology ended up being dedicated to optimize enzyme-assisted extraction of anthocyanins from L. ruthenicum dried fruits. Extraction at 38 °C for 37 min using water-containing pectinase (52.04 mg/100 g dried fruit) rendered an anthocyanin removal yield of 19.51 ± 0.21 mg/g. The purified anthocyanins were separated through the extract by macroporous resin XDA-6. Anti-oxidant tests in vitro advised that the herb and the purified anthocyanins exhibited a potent 1,1-diphenyl-2-picry
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