Production of food ingredients from natural sources has attracted a great attention since people tendto consume foods prepared with natural additives. In the present study, potential usage of tulip petalwaste was investigated to produce alternative food colorants. This study involves three parts: (i) sol-vent optimization (ethanol and water), (ii) process optimization (temperature and time) for anthocyaninextraction and (iii) determination of stability of anthocyanins extracted under optimum conditions deter-mined with respect to pH and temperature. Optimum solvent was found as 35% ethanol and 65% waterusing mixture design. Response surface methodology was applied to determine optimum extraction pro-cess for obtaining maximum anthocyanin amount which was extracted at 54◦C for 116 min. Stability testswere perfomed to determine stability of anthocyanins at different temperatures (60–90◦C) and pH levels(2, 4 and 6). An increase in temperature and pH levels caused an increment in the degradation kineticsof the anthocynains. The results of the present study highlighted that tulip petal wastes could be utilizedas a novel natural source for the recovery of the natural food colorant.