The effect of microwave assisted extraction on the isolation of anthocyanins and phenolic acids from sour cherry Marasca (Prunus cerasus var. Marasca)

► The effect of MAE on anthocyanins and phenolic acids in sour cherry was studied. ► Lower temperature and shorter time was more convenient for anthocyanins extraction. ► Phenolic acids gave higher extraction yield at higher temperatures and longer time. ► Microwave assisted extraction showed higher efficiency than conventional method.