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The extraction of St. John's wort (Hypericum perforatum L.) was carried out with different solvents to obtain valuable components and natural agents rich extracts. Further aim of this study was to compare the raw materials that were gathered at the beginning and the end of the blossoming. For the laboratory Soxhlet extraction of St. John's wort four different solvents (n‐hexane, ethyl acetate, 2‐propanol, ethanol) were applied. Increasing the polarity of solvents higher extraction yields were achieved (43–360 g/kg). Pilot plant experiments were performed in a 5·10 ‐ 3 m3 volume Soxhlet extractor with ethanol and in a 5·10 ‐ 3 m3 volume high‐pressure vessel at 313K and 45 MPa with supercritical CO2. The extract samples were analyzed by UV‐visible spectrophotometry and high‐performance liquid chromatography methods. The effective extraction of both main compounds (hypericin and hyperforin) was achieved. The sample gathered at the end of the blossoming extracted with nonpolar solvent (sc‐CO2) at mild temperature (∼313K) provided stable hyperforin rich extract. The sample gathered at the begining of the blossoming extracted with polar solvent (ethanol) at mild temperature (∼313K) provided stable hypericin rich extract. PRACTICAL APPLICATIONS Hypericum perforatum (St. John's wort) is among the favorite herbal drugs, and is the only herbal alternative to classical synthetic antidepressants, in the therapy of mild‐to‐moderate depression. Several studies describe that the active ingredients in St. John's wort are hypericin and hyperforin, which inhibit the reuptake of monoamines, including serotonin, noradrenalin and dopamine, as well as the amino acid neurotransmitters γ‐aminobutiric acid and glutamate. The results from this study can be used for produce a stable hyperforin‐rich extract and a stable hypericin rich extract. These extracts can be utilized for a production of food supplement herbal preparations which standardized on both main compounds.

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Two novel technologies were applied in order to investigate concentration and formulation of anthocyanins for potential use in food industry. Integrated membrane process technology was applied for concentrating elderberry juice. In the fi rst step, the juice was clarifi ed by microfi ltration, followed by a pre-concentration step with reverse osmosis. Finally, the juice was concentrated to the end concentration of 56 °Brix by osmotic distillation. The elderberry juice concentrate was formulated in a powderous form by a high-pressure process -Particles from Gas Saturated Solution (PGSS™) -using supercritical CO 2 . The applied carrier material was palm fat. The products with different anthocyanin-carrier ratios were measured for their colour properties (lightness, hue angle, and saturation). Colour stability was monitored for prolonged storage at different conditions (light/dark and ambient temperature/ refrigerator). The obtained powderous anthocyanin-palm fat products showed good colour stability, which gives good bases for potential applications in the future.