This study aimed to extract anthocyanin pigments from the powder of the fruit of sumac (Rhus coriaria L.) using different solvents at different solid-to-solvent ratios (1:10, 1:20, 1:30). Extractions were performed at temperatures of 30, 50, and 70°C for 30 and 60 min to determine the optimal conditions for achieving the highest pigment concentration. This study also evaluated the stability of anthocyanins at different pH values ​​(1-9) and storage temperatures ranging from -18 to 100°C for 60 min. The results showed that the best extraction conditions were obtained using ethanol acidified with 5% citric acid at a ratio of 1:10, a temperature of 70°C and a time of 60 minutes, which yielded an anthocyanin concentration of 20.67 mg/100 g, which was significantly superior (p ≤ 0.05) compared to other treatments. In addition, lower pH values ​​significantly increased the stability of the pigment, such that the highest concentration (23.05 mg/100 g) was observed at pH 2, which decreased to 8.42 mg/100 g at pH 9. Similarly, lower storage temperature contributed to greater stability of anthocyanins, as the concentration reached 21.06 mg/100 g at -18 °C, while it decreased to 4.67 mg/100 g at 100 °C, according to least significant difference (LSD = 0.298). These findings emphasize the importance of extraction parameters and environmental conditions in the recovery and stability of anthocyanins from sumac