Cranberry pomace, a byproduct of the juice manufacturing, is a rich source of phenolics, mainly anthocyanins. Anthocyanins and phenolics were removed from cranberry pomace with water, 30–100% ethanol, or 5% citric acid in a pressurized fluid reactor at 40–160 °C and 50 or 200 bar. Total anthocyanin (mg cyanidin 3-glucoside equivalent, Cy3GE), total phenolics (mg gallic acid equivalent, GAE), antioxidant activity (µmol trolox equivalent), and anthocyanin composition (HPLC-UV) of the extracts were determined. Pressurized ethanol (100%) recovered maximum anthocyanins (6.02–8.42 mg Cy3GE d.w.) with insignificant effect of temperature at 40–120 °C/50 bar. Irrespective of the treatment, major anthocyanins were cyanidin 3-galactoside, cyanidin 3-arabinoside, peonidin 3-galactoside, and peonidin 3-arabinoside. Maximum total phenolic content (84.96 ± 7.82 mg GAE d.w.) was obtained with pressurized 30% ethanol at 140 °C/50 bar. Pressurized ethanol showed better Pearson correlation value (P = 0.84) between total anthocyanins and antioxidant capacity compared to pressurized water. Results demonstrate potential of pressurized fluid extraction with ethanol to selectively remove anthocyanins and total phenolics from cranberry pomace.

蔓越莓果渣是果汁生产的副产品，是酚类物质的主要来源，主要是花青素。在40–160°C和50或200 bar的加压流体反应器中，用水，30–100％乙醇或5％柠檬酸从酸果蔓果渣中除去花青素和酚类。测定了提取物的总花色苷（毫克花青素3-葡萄糖苷当量，Cy3GE），总酚类（毫克没食子酸当量，GAE），抗氧化剂活性（μmoltrolox当量）和花青素组成（HPLC-UV）。加压乙醇（100％）回收了最大的花色苷（6.02–8.42 mg Cy3GE dw），在40–120°C / 50 bar的温度下影响不明显。不论处理如何，主要的花色苷是花青素3-半乳糖苷，花青素3-阿拉伯糖苷，peonidin 3-半乳糖苷和peonidin 3-阿拉伯糖苷。最大总酚含量（84.96±7。在140°C / 50 bar下用30％加压乙醇获得82 mg GAE dw）。加压乙醇显示更好的Pearson相关值（ 与加压水相比，总花色苷和抗氧化能力之间的P = 0.84）。结果表明，用乙醇进行加压流体萃取有可能选择性地从蔓越莓果渣中去除花色苷和总酚。