EXTRACTION OF PHENOLIC ANTIOXIDANTS

摘要

Procedures for deriving antioxidant phenolics from fruits and/or vegetables reliant upon milling to an aqueous slurry, subjection in the resultant aqueous phase to temperatures in the range of from 125°C to 220°C so as to derive in solution phenolics from the fruit and/or vegetable material, and thereafter some procedure of harvesting of the antioxidant phenolic composition. Such products in a powder, liquid concentrate or solution form are capable of being ingested for the purposes of ameloriating the health damaging effects of free radicals in the body, or being incorporated into food stuffs or cosmetics to act as antioxidants to prevent oxidative deteriation in the products such as the formation of off-flavours.