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The paper presents the kinetics of two-step ellagitannin (ET) extraction with an aqueous acetone solution from two technological types of pomace from selected berry fruits of the  Rosaceae  family. ETs were identified and quantified using HPLC–MS and HPLC–DAD. The results revealed the extraction kinetics of total ETs, their high and low molecular weight fractions (≤ 1569 Da and &gt; 1569 Da), and individual ETs characteristic of the examined fruits. ET extraction proceeded at a faster rate in the first step, regardless of the tested pomace. For all pomace variants, the mean extraction half time  t  1/2  was 48 min in the first step and 70 min in the second step. The fruit species and the technological type of pomace were not found to exert a definite effect on the kinetics of ET extraction. Statistical analysis demonstrated that the molecular weight of ETs did not influence the kinetics of their extraction, either. It was shown that the technological type of pomace had a significant impact on the extraction rate of both low molecular weight (LMW) and high molecular weight (HMW) ETs in the first extraction step, with the mean  t  1/2  being 44 min for pomace from juice production and 63 min for pomace from puree production.

The Kinetics of Two-Step Ellagitannin Extraction from the By-products of Selected Processed Fruits of the family Rosaceae