Cited by 325Phytochemicals and Antioxidant ActivitiesAgricultural and Biological ResearchFermentation and Sensory Analysis

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Antioxidants from grape stalks and marc: Influence of extraction procedure on yield, purity and antioxidant power of the extracts

Spigno, Giorgia, De Faveri, Dante Marco·2007·Journal of Food Engineering

DOI 10.1016/j.jfoodeng.2005.11.020

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Abstract

This study was aimed to assess the feasibility of extracting antioxidant compounds from wine-making wastes (grape stalks and marc) by solvent extraction. Together with the type of raw material it was also investigated the influence of some process parameters on final antioxidants yields and extract purity: a degreasing pre-treatment, type of solvent (ethanol or a mixture ethylacetate:water/9:1), temperature (28 or 60 °C) and length of maceration (5 or 24 h). Solvent and temperature were statistically influent (p < 0.05), and the yields were higher with ethanol (but with lower purities) and at 60 °C. Antioxidant power of the extracts was evaluated by different analytical methods. An accurate comparison of our data with many literature works about antioxidants recovery from different natural sources showed similar results and highlighted a general great variability in the extraction procedures.

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Inhibition of penicillin-binding protein 2a (PBP2a) in methicillin resistant Staphylococcus aureus (MRSA) by combination of ampicillin and a bioactive fraction from Duabanga grandiflora
Santiago, C., Pang, E. L., Lim, K., Loh, H., & Ting, K. (2015) · BMC Complementary and Alternative Medicine · doi:10.1186/s12906-015-0699-z · Cited by 76
“Extraction with each solvent was conducted by soaking the plant material in 10 L of the solvent (24 h × 3 times) at room temperature [16, 17].”
Method
Integrated Extraction and Anaerobic Digestion Process for Recovery of Nutraceuticals and Biogas from Pomegranate Marc
Qu, W., Pan, Z., Zhang, R., Ma, H., X, Chen, Zhu, B., Wang, Z., & Atungulu, G. G. (2009) · Transactions of the ASABE · doi:10.13031/2013.29196 · Cited by 74
“The use of agricultural wastes as alternative low‐cost sources of antioxidants (phe‐ nolics compounds) has been on the rise (Landbo and Meyer, 2001; Spigno and Faveri, 2007).”
Background
Evaluation of antioxidant activity and total phenols index in persimmon vinegars produced by different processes
Úbeda, C., Hidalgo, C., Torija, M.-J., Mas, A., Troncoso, A. M., & Morales, M. L. (2011) · LWT · doi:10.1016/j.lwt.2011.03.001 · Cited by 73
Fish gelatin films containing aqueous extracts from phenolic-rich fruit pomace
Staroszczyk, H., Kusznierewicz, B., Malinowska‐Pańczyk, E., Sinkiewicz, I., Gottfried, K., & Kołodziejska, I. (2019) · LWT · doi:10.1016/j.lwt.2019.108613 · Cited by 72
Optimization of Extraction Conditions of Phytochemical Compounds and Anti‐Gout Activity of Euphorbia hirta L. (Ara Tanah) Using Response Surface Methodology and Liquid Chromatography‐Mass Spectrometry (LC‐MS) Analysis
Bakar, F. I. A., Bakar, M. F. A., Abdullah, N., Endrini, S., & Fatmawati, S. (2020) · Evidence-based Complementary and Alternative Medicine · doi:10.1155/2020/4501261 · Cited by 71
“/is explains that an increase in the extraction temperature beyond certain value will denature or decompose some of the valuable compounds responsible for inhibiting XO activity [47].”
Background
An innovative grape juice enriched in polyphenols by microwave-assisted extraction
Bittar, S. A., Périno, S., Dangles, O., & Chemat, F. (2013) · Food Chemistry · doi:10.1016/j.foodchem.2013.05.134 · Cited by 70
“Recently, many researches were aimed at developing natural polyphenols in the food industry instead of synthetic antioxidants, such as butylated hydroxytoluene (BHT) and butylated hydroxyanisole (BHA), which are suspected of carcinogenic potential (Spigno & Faveri, 2007).”
Background
Use of grape stalk, a waste of the viticulture industry, to obtain activated carbon
Deiana, A. C., Sardella, F., Silva, H., Amaya, A., & Tancredi, N. (2009) · Journal of Hazardous Materials · doi:10.1016/j.jhazmat.2009.06.095 · Cited by 69
The Biorefinery Concept for the Industrial Valorization of Grape Processing By-Products
Dávila, I., Robles, E., Egüés, I., Labidi, J., & Gullón, P. (2017) · Elsevier eBooks · doi:10.1016/b978-0-12-809870-7.00002-8 · Cited by 68
Biosynthesis of gold nanoparticles and related cytotoxicity evaluation using A549 cells
Sathishkumar, M., Pavagadhi, S., Mahadevan, A., & Balasubramanian‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬, R. (2014) · Ecotoxicology and Environmental Safety · doi:10.1016/j.ecoenv.2014.03.020 · Cited by 68
Microwave‐assisted aqueous two‐phase extraction of phenolics from grape (Vitis vinifera) seed
Dang, Y., Zhang, H., & Xiu, Z. (2013) · Journal of Chemical Technology & Biotechnology · doi:10.1002/jctb.4241 · Cited by 68
High voltage electric discharges assisted extraction of phenolic compounds from grape stems: Effect of processing parameters on flavan-3-ols, flavonols and stilbenes recovery
Brianceau, S., Turk, M. F., Vitrac, X., & Vorobiev, E. (2016) · Innovative Food Science & Emerging Technologies · doi:10.1016/j.ifset.2016.04.006 · Cited by 67
Assessment of (poly)phenols in grape (Vitis vinifera L.) stems by using food/pharma industry compatible solvents and Response Surface Methodology
Domínguez‐Perles, R., Teixeira, A. I., Rosa, E. A. S., & Barros, A. (2014) · Food Chemistry · doi:10.1016/j.foodchem.2014.05.020 · Cited by 65
Evaluation of antioxidant and antiradical properties of Pomegranate (Punica granatum L.) seed and defatted seed extracts
Basiri, S. (2013) · Journal of Food Science and Technology · doi:10.1007/s13197-013-1102-z · Cited by 67
Exploitation of grape marc as functional substrate for lactic acid bacteria and bifidobacteria growth and enhanced antioxidant activity
Campanella, D., Rizzello, C. G., Fasciano, C., Gambacorta, G., Pinto, D., Marzani, B., Scarano, N., Angelis, M. D., & Gobbetti, M. (2017) · Food Microbiology · doi:10.1016/j.fm.2017.01.019 · Cited by 67
In vitro evaluation of antimicrobial and antioxidant activities of some Tunisian vegetables
Edziri, H., Ammar, S., Souad, L., Mahjoub, M. A., Mastouri, M., Aouni, M., Mighri, Z., & Verschaeve, L. (2011) · South African Journal of Botany · doi:10.1016/j.sajb.2011.09.012 · Cited by 63
Removal of Polyphenols from Wine Sludge Using Cloud Point Extraction
Chatzilazarou, A., Katsoyannos, E., Gortzi, O., Lalas, S. I., Paraskevopoulos, Y., Dourtoglou, E., & Tsaknis, J. (2010) · Journal of the Air & Waste Management Association · doi:10.3155/1047-3289.60.4.454 · Cited by 61
Extraction of ursolic acid from Ocimum sanctum leaves: Kinetics and modeling
Vetal, M. D., Lade, V. G., & Rathod, V. K. (2012) · Food and Bioproducts Processing · doi:10.1016/j.fbp.2012.07.003 · Cited by 60
Recovery of dietary fiber and polyphenol from grape juice pomace and evaluation of their functional properties and polyphenol compositions
Zhang, L., Zhu, M., Shi, T., Guo, C., Huang, Y., Chen, Y., & Xie, M. (2016) · Food & Function · doi:10.1039/c6fo01423b · Cited by 60
Influence of cultivar on the lignocellulosic fractionation of grape stalks
Spigno, G., Maggi, L., Amendola, D., Dragoni, M., & Faveri, D. M. D. (2013) · Industrial Crops and Products · doi:10.1016/j.indcrop.2013.01.034 · Cited by 59
Polyphenol extraction from grape wastes: Solvent and pH effect
Librán, C. M., Mayor, L., Garcia-Castello, E. M., & Vidal-Brotons, D. (2013) · Agricultural Sciences · doi:10.4236/as.2013.49b010 · Cited by 58
“These wastes are of difficult management due to their high biological oxygen demand [4].”
BackgroundMethodInfluential
Chemical characterization of different granulometric fractions of grape stalks waste
Pujol, D., Liu, C., Fiol, N., Olivella, M. À., Gominho, J., Villaescusa, I., & Pereira, H. (2013) · Industrial Crops and Products · doi:10.1016/j.indcrop.2013.07.051 · Cited by 57
Exploitation of Polyphenolic Extracts from Grape Marc as Natural Antioxidants by Encapsulation in Lipid-Based Nanodelivery Systems
Sessa, M., Casazza, A. A., Perego, P., Tsao, R., Ferrari, G., & Donsı̀, F. (2012) · Food and Bioprocess Technology · doi:10.1007/s11947-012-0911-9 · Cited by 57
Evaluation of Anticancer and Antioxidant Activity of a Commercially Available CO2 Supercritical Extract of Old Man’s Beard (Usnea barbata)
Žugić, A., Jeremić, I., Isaković, A., Arsić, I., Savic, S. D., & Tadić, V. (2016) · PLoS ONE · doi:10.1371/journal.pone.0146342 · Cited by 57
“On the other hand, it is well-known that the extraction procedure used for the isolation of substances of natural origin is important in terms of extract purity and the yield of targeted compound(s), which is further connected to the biological activities of the extract [7].”
Background
ANTIOXIDANTS FROM WINEMAKING WASTES: A STUDY ON EXTRACTION PARAMETERS USING RESPONSE SURFACE METHODOLOGY
Casazza, A. A., Aliakbarian, B., Faveri, D. D., Fiori, L., & Perego, P. (2011) · Journal of Food Biochemistry · doi:10.1111/j.1745-4514.2010.00511.x · Cited by 55
Antioxidative and anti-inflammatory properties of Citrus sulcata extracts
Wang, A.-Y., Zhou, M.-Y., & Lin, W.-C. (2010) · Food Chemistry · doi:10.1016/j.foodchem.2010.07.035 · Cited by 55
Valorization of Agrifood By-Products by Extracting Valuable Bioactive Compounds Using Green Processes
Carciochi, R. A., D’Alessandro, L. G., Vauchel, P., Rodríguez, M. M., Nolasco, S. M., & Dimitrov, K. (2017) · Elsevier eBooks · doi:10.1016/b978-0-12-811521-3.00004-1 · Cited by 57
Garcinia morella fruit, a promising source of antioxidant and anti-inflammatory agents induces breast cancer cell death via triggering apoptotic pathway
Choudhury, B., Kandimalla, R., Elancheran, R., Bharali, R., & Kotoky, J. (2018) · Biomedicine & Pharmacotherapy · doi:10.1016/j.biopha.2018.04.068 · Cited by 55
Optimization of ultrasound-assisted extraction of phenolic content & antioxidant activity of hog plum (Spondias pinnata L. f. kurz) pulp by response surface methodology
Ahmed, T., Rana, M. R., Maisha, M. R., Sayem, A. S. M., Rahman, M., & Ara, R. (2022) · Heliyon · doi:10.1016/j.heliyon.2022.e11109 · Cited by 52
Revealing the Beauty Potential of Grape Stems: Harnessing Phenolic Compounds for Cosmetics
Serra, M., Casas, A., Teixeira, J. A., & Barros, A. (2023) · International Journal of Molecular Sciences · doi:10.3390/ijms241411751 · Cited by 56
“Temperature and solvent selection were also found to be crucial parameters in solvent extraction, with ethanol at 60 ◦C yielding better results [74].”
Result
Optimization of ultrasound‐assisted extraction of phenolic compounds from grapefruit ( Citrus paradisi Macf.) leaves via D‐optimal design and artificial neural network design with categorical and quantitative variables
Ciğeroğlu, Z., Aras, Ö., Pinto, C. A., Bayramoglu, M. R., Kırbaşlar, Ş. İ., Lorenzo, J. M., Barba, F. J., Saraiva, J. A., & Şahin, S. (2018) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.8987 · Cited by 50
Microwave-Assisted Extraction of Phenolic Compounds from Dried Waste Grape Skins
Pedroza, M. A., Amendola, D., Maggi, L., Zalacaın, A., Faveri, D. M. D., & Spigno, G. (2015) · International Journal of Food Engineering · doi:10.1515/ijfe-2015-0009 · Cited by 50
“8 g/100 gdry matter for MAE of non-fermented skins [19, 33].”
Background
Spray Drying Formulation of Polyphenols-Rich Grape Marc Extract: Evaluation of Operating Conditions and Different Natural Carriers
Moreno, T., de Paz, E., Navarro, I., Rodríguez‐Rojo, S., Matias, A. A., Duarte, C. M. M., Sanz‐Buenhombre, M., & Cocero, M. J. (2016) · Food and Bioprocess Technology · doi:10.1007/s11947-016-1792-0 · Cited by 50

Authors: Spigno, G., & De Faveri, D. M.
Affiliations: Università Cattolica del Sacro Cuore (IT)
Corresponding author: Spigno, Giorgia
ORCID: Spigno, Giorgia
Venue: Journal of Food Engineering
Publisher: Elsevier BV
Published: 2007-02
Volume: 78
Issue: 3
Pages: 793-801
ISSN: 0260-8774 (ISSN-L)
DOI: 10.1016/j.jfoodeng.2005.11.020
OpenAlex: W2042174599
Cited by: 325
References: 57
Citations by year: 2026: 13 · 2025: 10 · 2024: 10 · 2023: 17 · 2022: 17 · 2021: 11 · 2020: 25 · 2019: 20 · 2018: 16 · 2017: 16 · 2016: 21 · 2015: 19 · 2014: 27 · 2013: 21 · 2012: 20
FWCI: 4.88
Type: journal article
Language: en
Open access: closed
Licence: www.elsevier.com/tdm/userlicense/1.0/ (tdm)
Locations: Journal of Food Engineering (publishedVersion)
Topics: Health Sciences › Medicine › Biochemistry (medical) › Phytochemicals and Antioxidant Activities
Life Sciences › Agricultural and Biological Sciences › Food Science › Agricultural and Biological Research
Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
Keywords: grape stalks, grape pomace, antioxidants, solvent extraction, ethanol extraction, extraction temperature, maceration time, extraction yield

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Antioxidants from grape stalks and marc: Influence of extraction procedure on yield, purity and antioxidant power of the extracts

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