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Scale-up of Subcritical Water Extraction of Polyphenolic  Compounds  from  Fruit Waste Material
EP22843
Poster Title: Scale-up of Subcritical Water Extraction of Polyphenolic Compounds from Fruit Waste Material
Submitted on 25 Mar 2015
Author(s): Rolf Schlake, Al Kaziunas, Jerry W. King, Luke Howard
Affiliations: Applied Separations, Dept. of Food Science, University of Arkansas
Poster Views: 2,583
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Poster Information
Abstract: Liquid water exhibits many changes in its characteristics as it is heated. Viscosity and surface tension decrease and solubility of solutes and their diffusion increases. In addition, the dielectric constant of water decreases significantly as it is heated and behaves like a mixture of water and alcohols when in the subcritical temperature range. Thus subcritical water may be used to extract many organic molecules with substantial environmental benefits compared to the use of conventional organic solvents.
Summary: Subcritical water may be used to extract many organic molecules with substantial environmental benefits compared to the use of conventional organic solvents.References: Monrad, J.K.; Howard, L.R.; King, J.W.; Srinivas, K.; Mauromoustakos,A. Subcritical Solvent Eextraction of Anthocyanins from Dried Red Grape Pomace, J. Agric. Food Chem. 2010, 58, 2862-2868.
Monrad,J.K.; Srinivas,K.;Howard,L.R.; King, J.W.; Design and Optimization of a Semicontinuous Hot-Cold Extraction of Polyphenols from Grape Pomace, J. Agric. Food Chem. 2012, 60, 5571−5582
Giusti, M.M. and Wrolstad, R.E. (2001) Characterization and Measurement of Anthocyanins by UV- Visible Spectroscopy, in Current Protocols in Food Analytical Chemistry, Wrolstad, R.E. (ed), Wiley, New York, F1.2.1-F1.2.13.
King JW, Grabiel RD, Isolation of Polyphenolic Compounds From Fruits Or Vegetables Utilizing Sub-Critical Water Extraction , United States Patent US 7,208,1811,  2007 Apr 24
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