Extraction of phenolic compounds from elder berry and different grape marc varieties using organic solvents and/or supercritical carbon dioxide

Journal of Food Engineering

Volumn 90, Issue 2, 2009, Pages 246-254

  Vatai, Tünde ^a   Škerget, Mojca ^a   Knez, Željko ^a  

^a UNIVERSITY OF MARIBOR   (Slovenia)

Author keywords

Anthocyanins; Elder berry; Extraction; Grape marc; Natural colorant; Organic solvents; Supercritical CO2

Indexed keywords

ACETONE; ARSENIC COMPOUNDS; CARBON DIOXIDE; CHLORINE COMPOUNDS; EFFLUENT TREATMENT; ETHANOL; EXTRACTION; EXTRACTIVE METALLURGY; INDUSTRIAL WASTE TREATMENT; ORGANIC CARBON; ORGANIC COMPOUNDS; ORGANIC SOLVENTS; PHENOLS; SOLVENTS; SULFATE MINERALS; SUPERCRITICAL FLUID EXTRACTION; SUPERCRITICAL FLUIDS; WATER TREATMENT;

ANTHOCYANIN CONTENT; ANTHOCYANINS; COMMERCIAL APPLICATIONS; ELDER BERRY; ETHYL ACETATES; EXTRACTION MEDIUM; GRAPE MARC; NATURAL COLORANT; NATURAL COLORANTS; OPTIMAL OPERATING CONDITIONS; P H VALUES; PHENOLIC COMPOUNDS; PRE TREATMENTS; SINGLE-STEP; SLOVENIA; SUPER-CRITICAL; SUPERCRITICAL CARBON DIOXIDE; SUPERCRITICAL CO; SUPERCRITICAL CO2;

SOLVENT EXTRACTION;

ROSMARINUS OFFICINALIS; VITACEAE;

EID: 49749105572     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2008.06.028     Document Type: Article

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