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New Extraction Process Can Reclaim Antioxidants Left Behind In Grape Processing Waste

September 8, 2011: 12:00 AM EST
U.S. researchers have come up with an eco-friendly way to extract the antioxidants left behind when the skins, stems and seeds are filtered away during grape juice and wine production. About half of the beneficial antioxidants are left behind during the filtering process. By reclaiming the nutrients from the waste material – about 15 million tons are generated annually in the U.S. – the researchers believe they could benefit the health product industry. The new technology – known as subcritical water processing – uses pressurized water to extract the antioxidants, rather than expensive and potentially toxic organic solvents. The extraction method is not only more efficient, and “greener,” the resulting antioxidant compounds are smaller and more effectively adsorbed by the body.
Jerry King, et al., "Researchers Design 'Green' Extraction Method for Antioxidants in Grape Skins", News release, University of Arkansas, September 08, 2011, © University of Arkansas
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