Grape marc (a mixture of skin and seeds) is one of the most abundant by-products of the winemaking process, that’s why, presents problems of storage, or elimination, from both ecological and economical points of view. However, it can be considered as a low-cost source of natural antioxidants, because contain a high amount of secondary metabolites including flavonols and anthocyanins. Many studies have been focused on grape marcs from V. vinifera varieties but little is known about the polyphenol potential of non-vinifera grape varieties. In this work, we have studied the anthocyanins presents in a hybrid grape variety BRS Violeta (Brazil) for production of red wine. Quantitative extraction of anthocyanins from grape marc, year 2011, was achieved using a mixture of methanol-water-formic acid (50:48.5:1.5 v/v/v) (0.25 g of dried grape marc; 3 x 25 mL; 2 min in ultrasonic bar and centrifugation each batch. The extract further analyzed by HPLC-DAD-ESIMS/MS. A total of 27 anthocyanins could be assigned on the basis of UVvis and MS and MS/MS spectra. These results show a content of 14.38±1.12g/kg (malvidin-3,5-diglucoside equivalents), was dominated by diglucoside derivatives: 3,5-diglucosides (77%) and their 3-(6’’-coumaroyl)-glucoside-5-glucosides (12%) of the anthocyanidins delphinidin, cyanidin, petunidin, peonidin, and malvidin. However, the minor anthocyanins was 3-glucoside (3,96%), 3-(6’’-coumaroyl)-glucoside (3,79%), and acetyl and caffeoyl derivatives of 3,5-diglc were also found, but they were very minor anthocyanins (mean 1 %). This concludes, the grape marc exhibit significant amounts of these anthocyanins as a potential functional component and colorant to be used in industrial applications.