POSTHARVEST HANDLING AND PROCESSING SYSTEMS FOR NEW AND CONVENTIONAL HORTICULTURAL COMMODITIES

• Sponsoring Institution: National Institute of Food and Agriculture
• Project Status: COMPLETE
• Funding Source: HATCH
• Reporting Frequency: Annual
• Accession No.: 1003872
• Project Start Date: Oct 1, 2014
• Project End Date: Sep 30, 2019
• Program Code: [(N/A)]- (N/A)

Recipient Organization
OKLAHOMA STATE UNIVERSITY
(N/A)
STILLWATER,OK 74078

Performing Department
Horticulture & Landscape Architecture

Non Technical Summary
The wine grape industry in Oklahoma is growing and while new wines are being created, a new waste product in the form of grape pomace is also accumulating. This project aims to devise systems to capture value from the grape pomace "waste" product, specifically by developing small scale seed separation, drying, seed pressing and oil and meal handling devices to produce valuable co-products from grape pomace. Existing small rotary seed cleaners will be modified to separate seed from fresh pomace and economical forced air solar dryers will be designed to dry seed. Grape seed oil will be produced with a small seed press and oil will be clarified with existing filtration equipment. The grape seed press cake will be milled to create a grape seed flour product, and the flour will be further extracted to produce a grape seed extract with high phenolic content for use as a nutritional supplement. This project should provide a size appropriate roadmap for improving the overall profitability of the Oklahoma wine industry and convert a current waste product into a secondary profit stream. Successful completion should enable a new business in our State, reduce waste generation for wine makers and produce nutritious and flavorful new Oklahoma products.Food allergy is a serious medical condition which unfortunately appears to be on the rise, affecting up to 15 million people in the United States, including one in 13 children. The only generally recognized treatment for food allergy is strict avoidance of the allergen; since accidental ingestion accounts for 40-75% of allergic reactions, this treatment (or lack of treatment) is questionable. Clinical trials seeking to desensitize people to food allergens have been recently successful and require daily consumption of the allergen to maintain de-sensitization. This project seeks to define a new small scale propane oil extraction process for tree nuts such as pecans. Preliminary work has shown that extracted meals form a flour consistency, are bland in flavor, and proteins (including allergen proteins) are concentrated. Nutmeat preparation to accommodate a continuous-batch sequenced extraction system will be developed and optimized; equipment sanitation procedures to prevent allergen cross-contamination will be formulated as a step to gain FDA approval of the nutmeat flours as an allergen drug to make the new products eligible for insurance/medical savings plan expenditure and thus broaden the availability of the new products to a larger population. The nutmeat flours maintain allergen potency, contain concentrated protein to allow consumption of lower weights of product per dose, can be consumed in various forms to avoid dietary fatigue and are bland in flavor, allowing consumption with less reminiscence of previous allergic response. This project provides the nucleus from which the concept of a unique small scale extraction enterprise can be incubated; it also provides the quickest possible route to mature the concept into the viable commercial enterprise being envisioned, with potential to positively impact the quality of life for thousands of individuals suffering from moderate to severe nut allergies and who must ingest the allergen daily to prevent an allergy attack.

Animal Health Component

60%

Research Effort Categories

Basic

20%

Applied

60%

Developmental

20%

Classification

Knowledge Area (KA)	Subject of Investigation (SOI)	Field of Science (FOS)	Percent
501	1219	1010	60%
501	1131	2000	40%

Knowledge Area
501 - New and Improved Food Processing Technologies;

Subject Of Investigation
1131 - Wine grapes; 1219 - Edible tree nuts, general/other;

Field Of Science
1010 - Nutrition and metabolism; 2000 - Chemistry;

Keywords

grape pomace

grape seed oil

grape seed extract

oil extraction

pecan

tree nuts

tree nut allergens

Goals / Objectives
Our grape work is intended to demonstrate and optimize a size-appropriate complete pilot process for creating value-added components from grape seed acquired from pomace, with an ultimate goal of providing the expertise and piloting steps necessary for creating value from a current Oklahoma grape waste stream. Two research objectives are designed to a) demonstrate and optimize a complete seed processing system for grape seed acquisition, cleaning, oil extraction and meal handling/extraction which are economically feasible and profitable for the Oklahoma grape industry and b) provide needed chemical characterization to assess quality of the new Oklahoma products and provide guidance for system tweaks to improve product quality and assure high market value.The overall goal of the nutmeat flour allergen project is to evaluate and define a propane oil extraction process which can be scaled for full design and operation of a nutmeat extraction facility in Oklahoma. The specific objectives will be to 1) develop full and scalable propane extraction protocols for various tree nuts (pecans, walnuts, almonds and cashews) which allow greater than 95% oil extraction and are conducted at temperatures not exceeding 90 ?F (to maintain allergen protein integrity), 2) conduct scale-up testing of developed protocols and evaluate equipment needs to supply 50, 100 and 200 clients with nut flour for a combination of up to nine nuts using data derived from the four nuts under study, and 3) evaluate the handling, processing and sanitizing steps necessary to seek FDA approval for nut flour use as an allergen resource for use in de-sensitization treatment protocols in addition to maintenance of de-sensitization after the initial treatment.

Project Methods
We will develop and optimize procedures for grape seed handling and processing to a) achieve seed separation from fresh pomace and optimize separation equipment performance (refine operation for a rotary seed cleaner), b) dry separated seeds to 11 to 12 % moisture and devise a practical procedure to rehydrate over-dried seeds (small scale ambient drying and atomized water treatments), c) clean dried seeds to remove remaining contaminating skins, pulp, stems and under-developed seeds (operational parameters for a vibratory seed cleaner), d) obtain seed oil using our existing Tokul-Agro seed press (define crosshead speed and press-cake exit diameter to optimize oil expression and minimize press-cake heating), e) refine filtration processes necessary for production of ready-to-bottle grape seed oil (plate and cloth versus conventional clay filtration), f) optimize performance of equipment for grinding press cake meal as a source of grape seed meal (cake breaker combined with stone milling) and utilize the press cake meal for production of a grape seed extract [a standardized source of oligomeric procyanidin (OPC)]. Each of the identified steps will be combined into a system for commercial adaptation in Oklahoma as a small scale business enterprise.Nutmeats will be prepared and extracted with propane; optimum extraction conditions (extraction duration, propane flowrate, pressure and temperature) will be identified and the resulting nutmeat flours will be analyzed for oil, moisture and protein contents by standard procedures. Previous work has proven that pre-freezing nutmeats prior to flaking prevents agglomeration and nut butter formation during flaking to predispose the nutmeat to extraction. We will examine slicing to various dimensions (no slicing versus 1, 2 or 3 mm slice thickness) prior to freezing to reduce required flaking horsepower/number of flaking iterations needed to obtain optimum nutmeat flakes. Nutmeat extraction scale-up testing will involve equipment modifications and demonstration of sequenced extraction operation to simulate full scale operation and investigate practical means of economizing a small commercial installation.All experiments will be appropriately designed and replicated to accommodate sound statistical analysis. Results will be communicated to commodity groups and individuals interested in developing new businesses and to the scientific community via oral presentations and refereed publications.

Progress 10/01/14 to 09/30/19

Outputs
Target Audience:Target audiences were agriculture producers, agricultural product processors and the science community. Systems for targeted crop production and processing were presented to producers on-farm, at various producer meetings and professional meetings. Research results were communicated via meeting presentations, field day demonstrations and refereed publications. Changes/Problems:Cumin investigations as a new Oklahoma spice crop concluded with a fortuitous finding but a negative recommendation; cumin again exhibited exceptional freeze tolerance with newly emerged plants surviving exposure to -12 degrees C and plants entering a flowering developmental stage surviving -10 degrees C. To our knowledge overwintering of cumin has not been demonstrated in temperate environments such as those which prevail in Oklahoma. Production solutions to control cumin blight were unsuccessful, due to persistent spring rains. The prevalence of spring rain in Oklahoma, leading to premature plant death caused by cumin blight, lead to our recommendation against further consideration of cumin as a new Oklahoma crop. What opportunities for training and professional development has the project provided?One MS student completed thesis work, one MS student initiated thesis work in this project and one MS was recruited to initiate work in the coming reporting period. Three undergraduate students gained experience in laboratory analytical technique development and presented talks at an undergraduate symposium; two undergraduate students presented talks at a regional scientific meeting in the coming reporting period. An undergraduate research and extension experience program was developed, with the intent to attract more students into STEM fields and to horticulture in particular. The program has been successful in recruiting students into graduate programs. How have the results been disseminated to communities of interest?Nine refereed publications, five meeting presentations and three undergraduate oral presentations were produced. Additionally on-farm and field day demonstration of systems and procedures under development were conducted. What do you plan to do during the next reporting period to accomplish the goals?Refine extraction processing systems for maintaining bioactivity and extract potency of processed agricultural products. Focus for pecan oil evaluation will include harvest from 6 locations across the pecan production area in Oklahoma, from 'Pawnee', Kanza' and 3 native pecan populations to evaluate whether tocopherols, squalene, fatty acid composition and sterol composition changes for pecans grown at different locations, to evaluate putative use of the oil for wound healing and skin UV protection. Eastern red cedar foliage harvesting, extraction, and purification of podophyllotoxin will be scaled to evaluate a new pharmaceutical use for this invasive Oklahoma species. Mechanisms to reduce bitterness in lettuce will be documented in hydroponic and in field production systems to evaluate procedures for summertime lettuce production in Oklahoma.

Impacts
What was accomplished under these goals? A procedure to partially extract aromatic compounds from dehydrated basils and cilantro with liquid propane was described. Extraction decreased total aromatics in the extracted herb but individual aromatic proportions remained essentially the same, preserving flavor identity for the basil type. Grape pomace was evaluated as a source of seed oil and seed flour as value-added products from Oklahoma winery waste. Flour was astringent in flavor and work demonstrated a water extraction process for partial removal (20 to 30 % reduction, causing less than 3 % reduction in flour weight) of phenolics which notably reduced astringency. This work provides a foundation for increasing grape seed flour inclusion into food products, to increase its marketability. Diatomaceous earth was evaluated as a source of silica and LED lighting was evaluated as a supplement to natural sunlight and the effects on ornamental quality of greenhouse plants were documented. Both inputs demonstrated variable responses in relation to quality at harvest - diatomaceous earth provided adequate silica and in some cases improved quality whereas LED lights usually enhanced growth. Analytical procedures to determine pecan oil nutritional quality were developed and utilized to compare oil potency for pecans harvested in different years from various regions of Oklahoma. A year x location effect was documented for tocopherols and squalene for oil obtained from 'Pawnee' and 'Kanza' varieties. Analytical procedures to determine lettuce bitterness and sweetness were developed and utilized to compare lettuce produced by different hydroponic growers immediately after harvest and after retail marketing. The same procedures were used to evaluate summertime harvest timing for buttercrunch lettuce. Cumin investigations as a new Oklahoma spice crop were concluded. Due to the unexpected high freeze tolerance for cumin, production systems including overwintering were repeated successfully; although partial overwintering of the crop was possible, spring rains that persist in Oklahoma caused a severe onset of cumin blight which was unresponsive to fungicide control. Cumin was ruled out as a new Oklahoma spice crop due to extreme sensitivity to cumin blight; production may be possible in US regions where spring rains do not normally occur.

Publications

• Type: Conference Papers and Presentations Status: Published Year Published: 2019 Citation: Maness, N., E. Kalkan, J. Sekhon, C. Jones and D. Chrz. 2019. Partial Extraction of Aromatic Compounds from Dehydrated Herbs: Basil (Ocimum sp. L.) and Cilantro (Coriandrum sativum L.). American Society for Horticultural Science, Southern Region, Birmingham, AL January 31-February 5.
• Type: Conference Papers and Presentations Status: Published Year Published: 2019 Citation: McLemore, M.S., D.G. Blanchard and N.O. Maness. 2019. Sesquiterpene Lactones and Sugars as Quality Indexes for Hydroponically-Grown Oklahoma Lettuces (Lactuca sativa L.). American Society for Horticultural Science, Southern Region, Birmingham, AL January 31-February 5.
• Type: Conference Papers and Presentations Status: Published Year Published: 2019 Citation: D.G. Blanchard, M.S. McLemore and N.O. Maness. 2019. Influence of Summer Harvest Timing on Sesquiterpene Lactones and Sugars in Oklahoma Field Grown Buttercrunch Lettuce (Lactuca sativa L.). American Society for Horticultural Science, Southern Region, Birmingham, AL January 31-February 5.
• Type: Journal Articles Status: Published Year Published: 2015 Citation: Sekhon, J.K., N. O. Maness, and C. L. Jones. 2015. Effect of preprocessing and compressed propane extraction on quality of cilantro (Coriandrum sativum L.) Food Chem. 175:322-328.
• Type: Journal Articles Status: Published Year Published: 2015 Citation: Kahn, Brian A., Niels O. Maness, Donna R. Chrz, and Lynda K. Carrier. 2015. Feasibility of Direct Seeding for Stand Establishment of Field-Grown Basil. HortScience 50:1002-1005.
• Type: Journal Articles Status: Published Year Published: 2017 Citation: Joh, Y.. N. Maness and W. McGlynn. 2017. Antioxidant Properties of Natchez and Triple Crown Blackberries Using Korean Traditional Winemaking Techniques. Int. J. Food Sci. 2017:1-9. Article ID 5468149
• Type: Journal Articles Status: Published Year Published: 2019 Citation: Kalkan, E., N. Maness and D. Chrz. 2019. Partial Propane Extraction of Aromatic Compounds from Dehydrated Basils (Ocimum Lamiaceae). J. Sci. Food Agric. 99:3776-3784.
• Type: Journal Articles Status: Published Year Published: 2019 Citation: Mills, T., B. Dunn, N. Maness and M. Payton. 2019. Use of Diatomaceous Earth as a Silica Supplement on Potted Ornamentals. Horticulturae, 5, 21, DOI: http://dx.doi.org/10.3390/horticulturae5010021
• Type: Journal Articles Status: Accepted Year Published: 2019 Citation: Jones, C., T. Conley, T. Bowser and N.O. Maness. 2019. Estimation of phosphine fumigant dosage using a constant pressure testing method for grain storage bins. J. Stored Prod. Res., accepted for publication.
• Type: Journal Articles Status: Published Year Published: 2019 Citation: Mills-Ibibofori, T., B. Dunn, N. Maness and M. Payton. 2019. Effect of LED Lighting and Gibberellic Acid Supplementation on Potted Ornamentals. Horticulturae, 5, 51, DOI: http://dx.doi.org/10.3390/horticulturae5030051.
• Type: Journal Articles Status: Published Year Published: 2019 Citation: Fontanier, C., C. Hentges, L. Brandenberger, B. Dunn, N. Maness, S. Mitchell, J. Moss and L. Zhang. 2019. REEU Programs Provide Hands-On Horticulture Science Opportunities. Crop Sci. 59: 1-8.

Progress 10/01/17 to 09/30/18

Outputs
Target Audience:Target audiences were agriculture producers, agricultural product processors and the science community. Systems for targeted crop production and processing were presented to producers on-farm, at various producer meetings and professional meetings. Research results were communicated via meeting presentations, field day demonstrations and refereed publications. Cumin is a new crop for the state, extraction technologies of raw and processed commodities were demonstrated for agriculture producers and processors. Changes/Problems:Cumin investigations as a new Oklahoma spice crop achieved an unexpected and fortuitous result; cumin has exhibited exceptional freeze tolerance with newly emerged plants surviving exposure to -12 °C and plants entering a flowering developmental stage surviving -6 °C. To our knowledge overwintering of cumin has not been demonstrated in temperate environments such as those which prevail in Oklahoma. Production issues to control cumin blight will be addressed, as will much earlier planting to encourage seed set and maturation prior to the onset of high late spring and summer temperatures, to assess a winter canola/winter wheat paradigm for cumin production in our growing environment. Grain handling issues will also be addressed to refine and develop production and handling systems for this crop as a new specialty crop for Oklahoma. What opportunities for training and professional development has the project provided?One MS student completed thesis work in this project. Two undergraduate students gained experience in laboratory analytical technique development and presented talks at an undergraduate symposium. How have the results been disseminated to communities of interest?One refereed publication, one meeting presentation, and two undergraduate oral presentations were produced. Additionally on-farm and field day demonstration of systems and procedures under development were conducted. What do you plan to do during the next reporting period to accomplish the goals?Refine extraction processing systems for maintaining bioactivity and palatability of processed agricultural products. Focus for cumin spice production will include fall/winter planting timing to assess the degree of overwintering tolerance for the crop, to complete seed maturation prior to the onset of summer heat. Define production and processing conditions to maintain or improve edible quality and nutritional potency for crops grown in controlled environments and field settings.

Impacts
What was accomplished under these goals? A procedure to partially extract aromatic compounds from dehydrated basils with liquid propane was demonstrated. Extraction decreased total aromatics in the extracted herb but individual aromatic proportions remained essentially the same, preserving flavor identity for the basil type. Grape pomace was evaluated as a source of seed oil and seed flour as value-added products from Oklahoma winery waste. Flour was astringent in flavor and work demonstrated a water extraction process for partial removal (20 to 30 % reduction, causing less than 3 % reduction in flour weight) of phenolics which notably reduced astringency. This work provides a foundation for increasing grape seed flour inclusion into food products, to increase its marketability. Analytical procedures to determine lettuce bitterness and sweetness were developed and utilized to compare lettuce produced by different hydroponic growers immediately after harvest and after retail marketing. The same procedures were used to evaluate summertime harvest timing for buttercrunch lettuce. Cumin was investigated as a new Oklahoma spice crop. Due to the unexpected high freeze tolerance for cumin, production systems including overwintering are being investigated as potential recommendations for producing the crop in Oklahoma's temperate environment.

Publications

• Type: Conference Papers and Presentations Status: Submitted Year Published: 2018 Citation: Sapkota, G., N. Maness, M. Payton and D. Chrz. 2018. Extraction of proanthocyanidins from grape seed: Progress towards a new flour product. FAPC Research Symposium, Stillwater, OK, February 20.
• Type: Theses/Dissertations Status: Submitted Year Published: 2018 Citation: Sapkota, G. 2018. Optimizing Proanthocyanidin Extraction from Grape Seeds in Winery Wastes, MS Thesis, May

Progress 10/01/16 to 09/30/17

Outputs
Target Audience:Target audiences were agriculture producers, agricultural product processors and the science community. Systems for targeted crop production were presented to producers on-farm, at various producer meetings and professional meetings. Research results were communicated via meeting presentations and refereed publications. Devices for grain defect detection and for extraction of raw and processed commodities were demonstrated for agriculture product processors. Changes/Problems:Cumin investigations as a new Oklahoma spice crop were hampered by an extremely poor emergence and seedling survival due to late planting and high disease pressure during the unusually warm and wet late spring in 2017. Production issues to be addressed will be much earlier planting to encourage seedling establishment prior to an onset of high temperature and disease pressure, to assess cumin production and seed potency from our growing environment. Grain handling issues will also be addressed to assess this crop as a new specialty crop for Oklahoma. What opportunities for training and professional development has the project provided?One Ph.D. student completed their dissertation and one MS student continued thesis work in this project. How have the results been disseminated to communities of interest?One refereed publication and two meeting presentations were produced. Additionally, on-farm demonstration of grape pomace handling systems was accomplished. What do you plan to do during the next reporting period to accomplish the goals?Continue and refine extraction processing systems for agricultural products. Focus on grape value-added processing will include a demonstration of systems for seed value-added processing and grape seed flour processing. Initiate a project for spice production in Oklahoma.

Impacts
What was accomplished under these goals? Blackberries were used to produce wine using conventional (yeast inoculated) and an ethnic Korean (no yeast added) fermentation techniques. Aromatic retention was different between the fermentation techniques, impacting wine flavor. An electronic nose sensor was developed for mold detection in stored canola. A closed system for assessing differences in air permeating the storage environment was developed using electronic sensor components and comparing canola which was either free of mold or which contained varying quantities of moldy grain. Sensor components could distinguish between moldy and non-moldy grain, although response intensity was not always linearly correlated with the degree of mold inclusion. Grape pomace was evaluated as a source of seed oil and seed flour as value-added products from Oklahoma winery waste. Flour was astringent in flavor and preliminary work demonstrated an extraction process for partial removal (20 to 30 % reduction, causing less than 3 % reduction in flour weight) of phenolics which notably reduced astringency. This work provides a foundation for increasing grape seed flour inclusion into food products, to increase its marketability.

Publications

• Type: Conference Papers and Presentations Status: Published Year Published: 2017 Citation: Moore, K. G., Jones, C., Frazier, R., Wang, N., Maness, N., Marek, S. (2017, July). Development of an inexpensive sensor for the detection of mold in stored canola seed. Presented at the ASABE International Meeting. Spokane, WA.
• Type: Conference Papers and Presentations Status: Published Year Published: 2017 Citation: Moore, K. G., Jones, C., Frazier, R., Wang, N., Maness, N., Marek, S. (2017, February). Development of a low-cost electronic nose for the detection of mold in stored canola seed. Presented at the NC-213 Annual Meeting. Kansas City, MO.

Progress 10/01/15 to 09/30/16

Outputs
Target Audience:Target audiences were agriculture producers, agricultural product processors and the science community. Systems for targeted crop production were presented to producers on-farm, at various producer meetings and professional meetings. Research results were communicated via meeting presentations and refereed publications. Devices for extraction of raw and processed commodities were demonstrated for agriculture product processors. Changes/Problems:Our finding that grape seed flour contained 20 mg OPC per gm extractable with water has redirected focus on technologies to enhance extraction recovery of valuable seed substances. Focus has shifted to mechanical pressing of seeds for oil and grape seed flour production and OPC extraction from the flour. Cumin will be investigated as a new Oklahoma spice crop. Production and handling issues will be addressed to assess this crop as a new specialty crop for Oklahoma. What opportunities for training and professional development has the project provided?Two graduate students continued their thesis projects in work for this project. How have the results been disseminated to communities of interest?One refereed publication and one meeting presentation was produced. Additionally on-farm demonstration of cilantro harvesting systems and grape pomace handling systems was accomplished. What do you plan to do during the next reporting period to accomplish the goals?Continue and refine extraction processing systems for agricultural products. Focus for grape value-added processing included demonstration of systems for seed value-added processing and grape seed extract processing. Initiate a project for spice production in Oklahoma.

Impacts
What was accomplished under these goals? The impact of a system for cilantro (Corriandrum sativum L.) propane extraction processing on herb shelf stability was described. The extraction process partially removed aromatics from the dried herb. Extracts were semi-solid at room temperature with an aroma characteristic of cilantro. Extracted dry cilantro maintained cilantro flavor for use as a stabilized cilantro herb. Grape pomace was evaluated as a source of seed oil and seed flour as value added products from Oklahoma winery waste. A system for seed separation from pomace and for subsequent value-added product generation from the seed was described. Grape seed oil yield ranged from 8 to 10 % by mechanical press and press cake flour contained 30 to 50 mg per gm total phenolics.

Publications

• Type: Conference Papers and Presentations Status: Published Year Published: 2016 Citation: Maness, Niels, Neha Thunga, Govinda Sapkota, Donna Chrz and Susan Boehrer. 2016. Small Scale Pomace Handling Systems for Value Added Product Generation from Grape Winery Waste. American Society for Horticultural Science, Southern Region, San Antonio, TX February 5-7.
• Type: Journal Articles Status: Published Year Published: 2016 Citation: Sekhon, J.K., N. O. Maness, and C. L. Jones. 2016. Effect of compressed propane extraction on storage stability of dried cilantro (Coriandrum sativum L.). J. Food Eng. 178:159-169.

Progress 10/01/14 to 09/30/15

Outputs
Target Audience:Target audiences were agriculture producers, agricultural product processors and the science community. Systems for targeted crop production were presented to producers on-farm, at various producer meetings and professional meetings. Research results were communicated via meeting presentations and refereed publications. Devices for extraction of raw and processed commodities were demonstrated for agriculture product processors. Changes/Problems:Our finding that only 30 % of grape aromatics could be recovered from wine pomaces resulted in a redirection of efforts towards non-aromatic chemical recovery from this product. Focus has shifted to mechanical pressing of seeds for oil and grape seed flour production and color recovery from skins contained in the pomace. Surplus wine value recovery in terms of distillation processing for brandy manufacture is also under consideration for increasing the profitability of the Oklahoma wine grape industry. What opportunities for training and professional development has the project provided?Two graduate students completed their thesis projects in work for this project. How have the results been disseminated to communities of interest?Two refereed publications and one MS thesis were produced. Additionally on-farm demonstration of cilantro harvesting systems and grape pomace handling systems was accomplished. What do you plan to do during the next reporting period to accomplish the goals?Continue and refine extraction processing systems for agricultural products. Focus for grape value-added processing included demonstration of systems for seed value-added processing and wine distillation processing.

Impacts
What was accomplished under these goals? A system for cilantro (Corriandrum sativum L.) propane extraction processing was described. The extraction process partially removed aromatics from the dried herb. Extracts were semi-solid at room temperature with an aroma characteristic of cilantro. Extracted dry cilantro maintained cilantro flavor for use as a stabilized cilantro herb. Direct field seeding was evaluated against establishment from transplants for basil. Plants were harvested repeatedly across two seasons and herb yield was compared. Although direct field seeding was possible, poor field stands resulted in lower herb yield than from transplants. Grape pomace was evaluated as a source of aromatic chemicals for value generation from this waste of Oklahoma wine processing. Pomace from fermentation styles for white wines (pomace removed prior to juice fermentation) and red wines (pomace included with juice during fermentation) were evaluated by vacuum steam distillation and aromatics were determined for pomaces prior to and after distillation. Distillates were also recovered and assessed for aromatic chemical content. Aromatics were depleted in pomaces by as much as 30 % via vacuum steam distillation and distillates contained aromatic chemicals representative of, but not the same as the pomaces. Focus has shifted towards non-aromatic chemical recovery to gain value from this waste product.

Publications

• Type: Journal Articles Status: Published Year Published: 2015 Citation: Sekhon, J.K., N. O. Maness, and C. L. Jones. 2015. Effect of preprocessing and compressed propane extraction on quality of cilantro (Coriandrum sativum L.) Food Chem. 175:322-328.
• Type: Journal Articles Status: Published Year Published: 2015 Citation: Kahn, Brian A., Niels O. Maness, Donna R. Chrz, and Lynda K. Carrier. 2015. Feasibility of Direct Seeding for Stand Establishment of Field-Grown Basil. HortScience 50:1002-1005.
• Type: Theses/Dissertations Status: Submitted Year Published: 2015 Citation: Thunga, Neeharika. 2015. FINDING VALUE IN GRAPE POMACE. MS thesis, Oklahoma State University, May.