Abstract: Water soluble antioxidant composition derived from natural sources having less than 10 ppm chlorinated hydrocarbons, less than 0.5% by weight fat, at least 15% by weight in total polyphenolic antioxidants, less than 5% by weight purine components, less than 0.5% by weight caffeine, and a Trolox Equivalent Antioxidant Capacity value of at least 0.4. The composition is suitable for use in pharmaceuticals, cosmetic, and nutritional compositions.

Abstract: The present invention is directed to a process for isolating polyphenolic antioxidants from purine-containing plant material, comprising the steps of: (a) extracting the plant material with a hydroxylic extracting liquid preferably at low temperature; (b) selectively adsorbing the extract obtained in step (a), preferably at low temperature; and (c) desorbing the adsorbed material with a hydroxylic desorbing liquid, preferably at relatively high temperature. The process is especially suitable for producing cocoa antioxidants for use in pharmaceutical, cosmetic and nutritional compositions.

Abstract: A process for isolating polyphenolic antioxidants from purine-containing plant material, comprising the steps of: (a) extracting the plant material with a hydroxylic extracting liquid preferably at low temperature; (b) selectively adsorbing the extract obtained in step (a), preferably at low temperature; and (c) desorbing the adsorbed material with a hydroxylic desorbing liquid, preferably at relatively high temperature. The process is especially suitable for producing cocoa antioxidants of use in pharmaceutical, cosmetic and nutritional compositions.

Abstract: Described is a method for recovering aroma concentrate from a caffeine- or theobromine-comprising food base material, such as coffee or tea, and in particular cocoa, at least including the steps of: introducing the food base material into an aqueous extractant and incubating the food base material at a suitable temperature and for a suitable period, substantial extraction of the aromas taking place to form an aqueous food extract, pervaporating the food extract using a hydrophobic pervaporation membrane to form a food aroma permeate, recovering the permeate to obtain the aroma concentrate. Also described are food concentrates obtainable via the abovementioned method.

Abstract: Described is a method for recovering aroma concentrate from a caffeine- or theobromine-comprising food base material, such as coffee or tea, and in particular cocoa, at least comprising the steps of: