Color is an attribute that decisively influences consumer preference when purchasing a particular food. In this sense, interest in the use of natural dyes is growing every day, in addition to studies on sources that allow the use of these compounds in detriment to the use of artificial dyes, especially in the food industry, in bakery and pastry products, making them more natural, colorful, and attractive. In recent years, Euterpe oleracea M., has gained importance due to its health benefits, associated with its phytochemical composition and antioxidant capacity. This fruit is found in abundance in northern Brazil and has a high content in anthocyanins, besides being a highly nutritious fruit. The great interest in anthocyanins as food ingredients has advantages because they have a strong coloration and are water soluble, which simplifies their incorporation into aqueous food systems. Therefore, the aim of this work was to perform the determination of anthocyanin and non-anthocyanin compounds extracted in an 80% hydroethanolic solution (v/v) through the maceration technique. The anthocyanins were identified and quantified by LC-DAD-ESI/MSn, with results expressed in mg/g extract. According to the obtained results, five compounds were obtained, being cyanidin-3-O-glucoside (4.7 ± 0.2 mg/g) the most abundant one, followed by cyanidin-3-O-rutinoside (4.54 ± 0.03 mg/g), compounds thar are described as strong antioxidant molecules. The less abundant compounds were the cyanidin-3,5-O-hexoside-pentoside (1.12 ± 0.01 mg/g), followed by peonidin-3-O-rutinoside (1.01 ± 0.02 mg/g) and pelargonidin-3-O-rutinoside (0.60 ± 0.01 mg/g), counting for a total content of 12.0 ± 0.2 mg/g of anthocyanins. For the non-anthocyanin compounds, four peaks were quantified, being taxifolin-O-deoxyhexosylhexoside obtained in higher amounts (4.34 ± 0.03 mg/g), followed by sinapoyl hexoside (2.27 ± 0.04 mg/g), quercetin-3-O-rutinoside (2.21 ± 0. 06 mg/g) and finally isorhamnetin-3-O-rutinoside (0.54 ± 0.02 mg/g), in a total of 9.4 ± 0.2 mg/g phenolic compounds (TPC) of which 7.1 ± 0.1 mg/g are total flavonoids (TF) and 2.27 ± 0.04 mg/g are phenolic acid (TFA). Overall, it is possible to conclude that this fruit can be a possible candidate to be used in the bakery industry as a natural colorant, adding value in replacing synthetic additives and increasing the attractiveness of the products given its richness in natural pigments that are responsible for its purple color.