Table 1.

Waste rich in anthocyanins, their quantification, major compounds determined, and method of extraction employed.

Source	Waste	Quantity of ACN Recovered (C3G mg/kg)	Major Compound	Method of Extraction	Refs.
Apple	Peels	21.1		Mixture of HCl/ methanol	[38]
Grapes	Pomace	7419		Pressurized liquid extraction with ethanol	[39]
Sweet cherry	Pomace	4850	Cyanidin-3-glucosyl-rutinoside	The mixture of HCl/methanol/water ultrasound-assisted extraction	[40]
Sour cherry	Pomace	38.20 mg/L		Ultrasonic extraction	[41]
Blueberries	Pomace	1258.2	Delphinidin-3-glucoside	The mixture of HCl/methanol/water	[42,43]
Blackberries	Pomace	1924.2	Cyanidin-3-O-glucoside	The mixture of HCl/methanol	[44]
Chokeberries	Pomace	48,600	Cyanidin-3-O-galactoside	Ultrasound-assisted pressurized liquid extraction	[45]
Raspberries	Pomace	1880.5	Cyanidin-3-O-sophoroside	The mixture of HCl/methanol	[44]
Plums	Skin	24,381		Drying	[46]
Eggplant	Peels	2275	Delphinidin-3-coumaroylrutinoside-5-glucoside	Extraction with methanol, then ultrasonic treatment 45 kHz, 50 °C for 50 min	[47]
Red cabbage	Pomace	546 mg/L		Ultrasonic extraction	[41]
Purple corn	Cob	19,770	Cyanidin-3-(6″malonyl) glucoside	Microwave-assisted extraction	[48]
Blackcurrant	Pomace	25,497.5	Cyanidin-3-O-rutinoside Delphinidin-3-rutinoside, Delphinidin-3-O-glucoside	Microwave vacuum drying	[49]
Redcurrant	Pomace	1499.1	Cyanidin-3-O-sambubioside	Mixture of HCl/methanol	[44]
Cranberry	Pomace	1214	Cyanidin-3-O-galactoside Peonidin-3-O-galactoside	Extrusion and solvent (acetone/ water/acetic acid)	[50]
Mulberry	Pomace	2855	Cyanidin-3-glucoside Cyanidin-3-rutinoside	Boiling with 3% sodium hexametaphosphate and acetone	[51]
Strawberry	Pomace	340	Pelargonidin-3-glucoside	80% methanol aqueous solution with 0.05% acetic acid	[52]
Purple potato	Peels	2935.7	Petunidin	The mixture of HCl/methanol and ultrasonic treatment 45 °C, 100 W for 30 min	[53]
Black carrot	Pomace	1889.5 mg/L		Microwave heating	[54]
Red onion	Skins	7544		Conventional extraction with ethanol	[55]