Patent ID: 6620452
Filing Date: 2003-09-16
Classification: A23L

Abstract:
A process for extracting plant phenolics from a fruit or vegetable, the process comprising the steps of:macerating the fruit or vegetable into particles; extracting the fruit or vegetable particles with water to yield an aqueous extract; heating the aqueous extract to approximately 65 to 93Â° C. (150 to 200Â° F.) to deactivate polyphenol oxidase enzyme present in the extract; separating the bulk of particles from the extract; adding pectinase enzyme to the extract and treating the extract with the pectinase enzyme until tests for pectin show that substantially all pectin has been removed in the extract; after removing the pectin present in the extract heating the extract to approximately 60 to 93Â° C. (140 to 200Â° F.) to deactivate the pectinase enzyme; after deactivating the pectinase enzyme adding solid polyvinylpolypyrrolidone (PVPP) adsorbent to the extract and agitating the extract with said adsorbent for a substantial portion of the plant phenolics of the extract to become adsorbed by said adsorbent; removing the adsorbent from the aqueous phase of the extract, and treating said adsorbent with solution of a nutritionally acceptable base to elute the adsorbed plant phenolics from said adsorbent, to yield an aqueous solution of plant phenolics of at least 400 mg gallic acid equivalent per liter concentration.