The Kinetics of Two-Step Ellagitannin Extraction from the By-products of Selected Processed Fruits of the family Rosaceae

Abstract The paper presents the kinetics of two-step ellagitannin (ET) extraction with an aqueous acetone solution from two technological types pomace selected berry fruits Rosaceae family. ETs were identified and quantified using HPLC–MS HPLC–DAD. results revealed total ETs, their high low molecular weight fractions (≤ 1569 Da > Da), individual characteristic examined fruits. ET proceeded at a faster rate in first step, regardless tested pomace. For all variants, mean half time t 1/2 was 48 min step 70 second step. fruit species type not found to exert definite effect on extraction. Statistical analysis demonstrated that did influence extraction, either. It shown had significant impact both (LMW) (HMW) being 44 for juice production 63 puree production.