Total phenolic yield was mainly affected by the solvent
concentration and the solvent to frozen berries
ratio. The largest effect on anthocyanin yield was due to
the solvent-to-solid ratio. There was an almost linear
increase in anthocyanins with the increase of the ratio in
the range studied. Increasing the solvent-to-solid ratio
increased the total phenolic and anthocyanin yields in
the extraction with both ethanol and sulfured water.
Kinetics for the extraction of anthocyanins using
aqueous ethanol at three solvent-to-solid ratios are
presented in Fig. 2. Extraction curves obeyed exponential
models, asymptotically rising with time to a
maximum value for both ethanol and sulfured water.