| abstract |
An antioxidant, particularly for use as a food preservative, and a method of extracting it from the bearberry plant (Arctostaphylos uva-ursi) are disclosed. The method comprises grinding the leaves of the bearberry, mixing the ground leaves with ethanol, shaking the resulting slurry at 50°C, filtering the slurry, evaporating the supernatant to dryness and dechloraphyllyzing the resulting precipitate using a silicic acid column with hexane and ethanol as the mobile phases. |