A method of processing fruit peel to provide an extract, the method comprising the steps of mixing the peel with water at a temperature in the range of 70 100 °C to give an aqueous mixture； allowing digestion of the fruit material in the aqueous mixture, and extracting antioxidant material from the mixture. The peel is preferably apple peel, and the antioxidants are polyphenols. The peel may be dried, and may be in the form of a powder or particulate before being mixed with water. The antioxidant material may be extracted using one or more of filtration and centrifugation. After extraction the aqueous juice may be purified by liquid-liquid partitioning, using a solvent such as ethyl acetate, or chromatographic techniques. The extract may be dried to provide a solid extract.
