Sub-Critical Water Extraction for the Isolation of Polyphenolics from Fruits

Award Information
Agency: Department of Agriculture
Branch: N/A
Contract: 2002-33610-11795
Agency Tracking Number: 2002-00251
Amount: $61,850.00
Phase: Phase I
Program: SBIR
Awards Year: 2002
Solicitation Year: N/A
Solicitation Topic Code: N/A
Solicitation Number: N/A
Small Business Information
9318 Airport Drive, Fort Wayne, IN, 46809
HUBZone Owned: N
Woman Owned: N
Socially and Economically Disadvantaged: N
Principal Investigator
 JoLynne Wrightman
 (260) 436-6899
Business Contact
 Jan Mills
Title: President
Phone: (219) 436-6899
Research Institution
During the typical juicing process, many polyphenolics of potential nutritive or functional value are left in the often underutilized pomace. Methods involving the use of acetone or ethanol are commonly used to further extract these compounds. However, these compounds are used as bioactive ingredients in dietary supplements and functional foods, or as natural colorants. Thus the health conscious target market has considerable objections to the use of solvents in production. Moreover, the complexity and cost-prohibitive nature of these processes cause many processors to simply discard the pomace and thus a potentially valuable source of phytochemical compounds (anthocyanins, flavones and catechins). Research has previously been conducted on the utilization of critical fluids as an environmentally friendly alternative to solvent extraction of valuable agricultural components. It is proposed that Sub-Critical Water Extraction can effectively extract polyphenolics from fruit pomaces. The alteration of the physical properties of water through increases in temperature and pressure allow it to function in a manner similar to less polar solvents such as acetone and alcohol. The evaluation of various conditions and extraction substrates can also demonstrate the feasibility of a Sub-Critical Water Extraction process to compete with solvent extraction in a cost-effective manner.

* Information listed above is at the time of submission. *

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