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Isolation of polyphenolic compounds from fruits or vegetables utilizing sub-critical water extraction

  • US 7,208,181 B1
  • Filed: 06/12/2002
  • Issued: 04/24/2007
  • Est. Priority Date: 06/12/2002
  • Status: Expired due to Fees
First Claim
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1. A method for extracting an anthocyanin compound in its substantially native, chemically unaltered state from a fruit or vegetable material, wherein said fruit material is obtained from a source species selected from the group consisting of Aronia, Citrus, Empetrum, Fragaria, Hylocereus, Malus, Morus, Prunus, Punica, Pyrus, Ribes, Rubus, Sambucus, Solanum and blueberry species of Vaccinium, and said vegetable material is obtained from a source species selected from the group consisting of Beta, Brassica, Daucus, Ipomoea, Rhapanus, Solanum, and Zea, comprising:

  • a. treating said fruit or vegetable material with a continuous flow of aqueous solvent system through said material under subcritical conditions sufficient to dissolve said anthocyanin compound into the aqueous solvent system to obtain an aqueous solvent system having a dissolved anthocyanin compound, wherein said subcritical conditions comprise a temperature in a range of 75–

    200°

    C., an extraction pressure of 10–

    50 Bar, a pH less than 5.0, and a superficial velocity of at least 0.1 cm/sec;

    b. rapidly cooling said aqueous solvent system having said dissolved anthocyanin compound; and

    c. recovering an extract comprising the aqueous solvent system and said dissolved anthocyanin compound in its native, chemically unaltered state.

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