Fruit Science Commons^™

Subcritical Water And Carbonated Water Extraction Of Anthocyanins From Grape Pomace, Lydia Rice, L. R. Howard

Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences

Grape pomace, a by-product of juice and wine processing, is a rich source of anthocyanins, antioxidant compounds that may afford protection against cancer and coronary heart disease. Unfortunately, traditional extraction of these antioxidants involves use of organic solvents, which pose serious safety and disposal problems for industry. Clearly a need exists for “green” extraction technologies—such as use of subcritical water—that eliminate or reduce the amount of organic solvents. In this study, we determined the efficacy of subcritical and carbonated water in extraction of anthocyanins from red grape pomace. Extraction variables including particle size, pomace mass, and temperature were optimized, and …