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Since many undesired oxidation processes, including food decay and a variety of diseases, anthocyanins from grape skins are potential added value products that can be applied as natural food additives and disease chemopreventive agents. Anthocyanins are widely dispersed throughout the plant kingdom. The world annual consumption of anthocyanins has been estimated as 10,000 tons from red grapes only. As well as acting as attractants for pollinating insects, anthocyanins in the epidermis have a protective role, acting as a filter and reducing the levels of harmful irradiation reaching mesophyll...

Extraction of one or more components from a complex mixture is a requirement for many operations in the food engineering and biotechnology industries. This book reviews the current extraction methods.