the process of this invention begins with receiving dry or wet waste agricultural crop waste material left after the food portion has been removed , as indicated in block 10 . typically , this waste material is the coffee cherry material left after coffee beans are removed . “ coffee cherries ” is the common name for the soft husk material that surrounds coffee beans on a coffee tree . other waste materials may be the seeds or pits and / or skins left after various fruits , such as cherries , peaches , plums and the like are processed into juice or canned or frozen fruit . as indicated in block 12 , excess water is removed from the waste material by any suitable method , such as pressing in a continuous belt filter press , centrifugation , etc . if additional water is to be removed , additional drying may be done at a temperature below any temperature that might degrade the waste material . for example , freeze drying may be desirable in some cases . drum drying often is satisfactory since the contact time at elevated temperature is quite short . next , suitable solvents are applied to the waste material to extract the desired antioxidants and any other desired soluble constituent as indicated in block 14 . typically , water and / ororganic solvents such as ethyl acetate , ethanol , butanol or propanol are used . solid dried waste is treated with about 5 to 20 times larger amounts of solvent or mixture of solvents while stirring at a constant temperature . the process is generally performed in stainless steel extractors . the contact time between solid waste and solvent is usually several hours , but can be widely varied depending on the nature of the ingredients to be extracted . next , the solid residues of the waste material are separated from the solvent and dissolved compounds by any suitable method , such as filtration or centrifugation as indicated in block 16 . the waste solution containing the antioxidants and other natural products is retained as indicated in block 18 . if desired , some additional procedures may be performed on a primary extract . for example , if relatively moist agricultural waste is used as raw material , with butanol as the extraction solvent at about 90 ° c ., the separated liquid extract will contain two layers at room temperature . the upper layer is mainly the butanol extract saturated with water and the lower layer is mainly water extract saturated with butanol . if desired , the two layers may be separated and each extract can be subjected to a different procedure . the solvents are removed as indicated in block 20 leaving the natural product in an oil , semi - solid or solid state as indicated in block 22 , depending on the different selected compounds extracted . the solvents may then be reused after a regeneration step , if needed . if needed , the extract is purified as desired , as indicated in block 24 . for example , by selective adsorption or selective extraction of an unwanted constituent , such as caffeine . the resulting purified natural product extract is ready for use or storage as indicated in block 26 . while purification is often not necessary , in some cases different beneficial ingredients can be extracted by using two different solvent for to successive extractions . for example , with coffee cherries an initial extraction with only water as a solvent will extract the polyphenols . the coffee cherries can be dried and then extracted with butanol , which will extract polysacchrides . alternatively , the coffee cherries can be extracted with a mixture of water and butanol . the extract is dried to form the extract of block 22 and will contain both polyphenols and polysacchrides . that extract can be purified by again extracting , using only water , which will extract only the polyphenols leaving a purified extract containing polysacchrides but not polyphenols . this purified natural product is blended with the original food product from which the waste material was derived as indicated in block 28 . for example , antioxidants , with other extracts if desired , derived from coffee cherries would be mixed with ground or freeze - dried coffee , extracts from peach processing would be mixed with peaches ( typically frozen or canned peaches ) or peach juice . the following examples illustrate preferred embodiments of the process of this invention . parts and percentages are by weight unless otherwise indicated . a quantity of wet coffee cherry pulp is dried on a filter belt to remove most of the water , then is subjected to a short drum drying process . the ratio of dried pulp to the original wet pulp is about 1 : 5 . about 10 gr of the dried coffee cherry pulp is ground to a coarse powder . the powder is mixed with about 100 ml of distilled water and heated to about 60 ° c . with simultaneous magnetic stirring for about 1 hour . the mixture is centrifuged in an eppendorf 5804r centrifuge at about 4000 rpm for about 15 minutes to produce a very clear supernatant . the supernatant is evaporated to dryness in a büchi r - 114 rotary evaporator , using a water bath temperature of about 60 ° c . and a vacuum of about 15 mm hg . about 1 . 5 grams of a light yellow - brown powder results . an aliquot part is dissolved in water to produce a concentration of about 15 mg per ml . upon testing by high pressure liquid chromatography , this is found to contain chlorogenic acid , ferulic acid , caffeic acid , proanthocyanidins , caffeine and other agents . these are determined as polyphenols by spectrophotometry uainf folin - ciocalteu &# 39 ; s phenol reagents from sigma . additional quantities of the final extract are prepared in this manner and blended with ground coffee for consumption . about 100 ml ethyl acetate is saturated with water , about 2 ml at room temperature by vigorous shaking in a separatory funnel . about 10 gr of ground air - dried coffee cherries is mixed in the water saturated ethyl acetate . the mixture is heated to about 65 ° c . and held at that temperature for about 1 hour while stirring with a magnetic stirrer . the suspension is then filtered using a buchner funnel . the filtrate is evaporated in a büchi r - 114 rotary evaporator at a vacuum of about 20 mm hg . about 380 mg dry residue is produced . this dry residue is dissolved in about 20 ml of 80 % ethanol . any undissolved solid is removed by centrifugation . the final concentration , based on dry residue , is about 15 mg per ml . beneficial agents as produced in example i are again found in the extract . additional quantities of the dry residue are dissolved in water and mixed with coffee which is freeze dried for consumption . about 10 g of ground dried coffee cherries is moistened with about 10 ml of 100 mm kh 2 po 4 in a flask by slowly adding , over about 30 minutes , about 10 ml of the kh 2 po 4 buffer solution to the ground coffee cherries while constantly rotating the flask . about 100 ml of dry ethyl acetate is then added and rotation is continued for about an hour at about 65 ° c . the flask is cooled to about room temperature and the mixture is filtered in a buchner funnel . the filtrate is then evaporated to dryness in a vacuum as in example i . the residue yield is about 340 mg . the residue is dissolved in 80 % ethanol to produce a final concentration of about 15 mg / ml . the extract is mixed with ground coffee that is then freeze dried for consumption . about 10 gr of ground air - dried coffee cherries is extracted with about 100 ml of butanol containing about 5 % water . the mixture is maintained at about 65 ° c . for about 1 hour with constant stirring . the mixture is cooled to room temperature . the mixture is centrifuged at about 4000 rpm for about 20 minutes . supernatant is poured off and the mixture is evaporated to dryness in a rotary evaporator , using a water bath temperature of about 55 ° c . at a vacuum of about 15 mm hg . the yield is about 500 mg of dry residue . the residue is dissolved in 80 % ethanol to produce a concentration of about 15 mg / ml . the extract is mixed with ground coffee , which is then dried for use . about 10 gr of ground air - dried coffee cherries is mixed in about 100 ml ethyl acetate . the mixture is heated to about 65 ° c . and held at that temperature for about 50 minutes while stirring with a magnetic stirrer . the suspension is then filtered using a buchner funnel in a vacuum . the filtrate is evaporated in a rotary evaporator at a vacuum of about 20 mm hg . about 0 . 24 gm of a solid extract is produced . this dry residue is dissolved in sufficient 80 % ethanol to make an about 15 mg / ml solution . this extract is then added to brewed coffee for consumption about 10 gr of finely ground dried plum skin and kernels is suspended in about 100 ml butanol . the suspension is magnetically stirred and maintained at about 67 ° c . for about 70 minutes . after filtration with a buchner filter in vacuum , solvent from the filtrate is removed in a vacuum . the dried residue , about 1 gr , is added to a drink prepared from plum juice . about 30 gr of finely ground dried orange skin is suspended in about 200 ml of ethanol . the suspension is stirred at about 75 ° c . for about 50 minutes . after filtration , solvent from the filtrate is removed by heating the filtrate to about 80 ° c . for about 50 minutes . the resulting o9ly residue is blended with dried orange flavored drink , which is then later reconstituted with water for consumption . while certain preferred materials , dimensions and arrangements have been described in detail in conjunction with the above description of preferred embodiments , those can be varied , where suitable , with similar results . other applications , variations and ramifications of this invention will occur to those skilled in the art upon reading this disclosure . those are intended to be included within the scope of this invention as defined in the appended claims .
a method of enriching fruit products and coffee with beneficial agents present in processing waste products such as fruit skins and kernels and coffee cherries . the waste products are dried and extracted with an appropriate organic solvent and / or water . the extract is dried , purified if desired , and blended into the food product corresponding to the waste product , such as a fruit processing waste product extract could be combined with fruit juices , canned or frozen fruit , etc ., and coffee cherry extract could be combined with ground or freeze - dried coffee . the extracts contain highly beneficial antioxidants and potentially other beneficial agents .