The interest in the anthocyanin pigments has increased because of their possible utilization as natural food colorants and especially as antioxidant and anti-inflammatory agents. Andes Berry fruits are dark purple to almost black colored due to its high content of antioxidants, which makes these fruits a good source of anthocyanins. In this paper, an alternative for antioxidant extraction from Andes Berry fruits (Rubus glaucus Benth) was evaluated. The enhanced-fluidity liquid extraction units were simulated using a commercial simulator software for real process conditions. Antioxidants from Andes Berry fruits were extracted using both traditional solvent processes with ethanol as solvent and a pilot scale enhanced-fluidity liquid extraction plant using CO2 and ethanol. Using the enhanced-fluidity liquid extraction process the yields were improved up to 59.3% compared to the traditional process. The results obtained with both experimental and simulation assessments showed that enhanced-fluidity liquid extraction using ethanol as co-solvent is the most appropriate technology to extract anthocyanin from Andes Berry fruits. Moreover, it was concluded that simulation techniques are powerful tools that allow minimizing time, costs and experimentation in the design of processes such as the extraction of antioxidants. (C) 2011 Elsevier B.V. All rights reserved.