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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“…and Drug Administration (FDA), is naturally present in the wine-making process, is allowed in the food industry, has a low boiling point (decreases energy costs), is easily eliminated from the extract by evaporation, is less consumed than other solvents, and presents low toxicity [21,24,34–37].”
Improvement of the Composition of Tunisian Myrtle Berries (Myrtus communis L.) Alcohol Extracts
Snoussi, A., Hayet, B. H. K., Essaidi, I., Zgoulli, S., Moncef, C. M., Thonart, P., & Bouzouita, N. (2011) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf202883s · Cited by 23
Antioxidant power, bacteriostatic activity, and characterization of white grape pomace extracts by HPLC–ESI–MS
Sánchez, M., Franco, D., Sineiro, J., Magariños, B., & Núñez, M. J. (2009) · European Food Research and Technology · doi:10.1007/s00217-009-1177-y · Cited by 23
Dielectric properties of grape marc: Effect of temperature, moisture content and sample preparation method
Sólyom, K., Kraus, S., Mato, R. B., Gaukel, V., Schuchmann, H. P., & Cocero, M. J. (2013) · Journal of Food Engineering · doi:10.1016/j.jfoodeng.2013.05.005 · Cited by 23
Adsorption of polyphenols from ginger rhizomes on an anion exchange resin Amberlite IR-400 – Study on effect of pH and temperature
Datta, C., Dutta, A., Dutta, D., & Chaudhuri, S. (2011) · Procedia Food Science · doi:10.1016/j.profoo.2011.09.135 · Cited by 23
Equilibrium and extraction kinetics of tannins from chestnut tree wood in water solutions
Capparucci, C., Gironi, F., & Piemonte, V. (2010) · Asia-Pacific Journal of Chemical Engineering · doi:10.1002/apj.455 · Cited by 23
Antioxidant and antimicrobial extracts from grape stalks obtained with subcritical water. Potential use in active food packaging development
Freitas, P. A. V., Meyer, S., Hernández-García, E., Rebaque, D., Vilaplana, F., & Chiralt, A. (2024) · Food Chemistry · doi:10.1016/j.foodchem.2024.139526 · Cited by 23
ANTIOXIDANT PROPERTIES OF LENTINUS EDODES AND AGARICUS BLAZEI EXTRACTS
da Silva, A. C., & Jorge, N. (2011) · Journal of Food Quality · doi:10.1111/j.1745-4557.2011.00416.x · Cited by 23
STUDY OF THIN-LAYER DRYING OF GRAPE WASTES
Doymaz, İ., & Akgün, N. A. (2009) · Chemical Engineering Communications · doi:10.1080/00986440802668422 · Cited by 22
“Even though most of the references in literature started from fresh raw material rather than wastes, Spigno and De Faveri ( 2007 ) extracted grape stalks and marc provided by a wine-making factory after being dried in an oven at 60°C and milled to obtain a fine powder.”
Reversal of Ampicillin Resistance in MRSA via Inhibition of Penicillin-Binding Protein 2a byAcalypha wilkesiana
Santiago, C., Pang, E. L., Lim, K., Loh, H., & Ting, K. (2014) · BioMed Research International · doi:10.1155/2014/965348 · Cited by 22
“Progressive escalation of antibiotic resistance in MRSA has resulted in a limited option for treatment [1].”
Background
VALORIZATION OF RED GRAPE (VITIS VINIFERA CV. SANGIOVESE) POMACE AS FUNCTIONAL FOOD INGREDIENT
Carullo, G., Spizzirri, U. G., Loizzo, M. R., Leporini, M., Sicari, V., Aiello, F., & Restuccia, D. (2020) · Archive of Doctoral Theses and Digital Collections (University of Calabria) · doi:10.14674/ijfs-1758 · Cited by 26
Multiple Response Optimization of High Temperature, Low Time Aqueous Extraction Process of Phenolic Compounds from Grape Byproducts
Rajha, H. N., Louka, N., Darra, N. E., Hobaika, Z., Boussetta, N., Vorobiev, E., & Maroun, R. G. (2014) · Food and Nutrition Sciences · doi:10.4236/fns.2014.54042 · Cited by 22
“through the enhancement of the quantity and quality of the desired component [9].”
Background
Metabolite Profiling of the Indian Food Spice Lichen, Pseudevernia furfuracea Combined With Optimised Extraction Methodology to Obtain Bioactive Phenolic Compounds
Kalra, R., Conlan, X. A., Areche, C., Dilawari, R., & Goel, M. (2021) · Frontiers in Pharmacology · doi:10.3389/fphar.2021.629695 · Cited by 21
“Moreover, it has been well documented that extraction procedures used to isolate these compounds are vital for determining extractive yield and total polyphenols and thus antioxidant potential of the extracts (Spigno and De Faveri, 2007; Ismail et al., 2019).”
Background
Separation of phenolic compounds from canned mandarin production wastewater by ultrafiltration and nanofiltration
Alonso-Vázquez, P., Valle, C., Sánchez‐Arévalo, C. M., Cuartas-Uribe, B., Vincent‐Vela, M., Bes-Piá, A., & Álvarez‐Blanco, S. (2024) · Journal of Water Process Engineering · doi:10.1016/j.jwpe.2024.105041 · Cited by 21
Antioxidant Activity of Purslane (Portulaca oleracea L.) Seed Hydro-alcoholic Extract on the Stability of Soybean Oil
Mousavi, S. R. J., Niazmand, R., & Noghabi, M. S. (2015) · Cited by 21
An Extraction Method for Obtaining the Maximum Non-Anthocyanin Phenolics from Grape Berry Skins
Jin, Z.-M., Bi, H.-Q., Liang, N., & Duan, C. (2010) · Analytical Letters · doi:10.1080/00032710903486351 · Cited by 21
Vermicomposting as a Valorization Solution to the Winery Sector By-Products
Nascimento-Gonçalves, E., Azevedo, T., Lopes, H., Sousa, J. R., Oliveira, P. A., Roboredo, M., Coimbra, A. M., & Morais, M. C. (2024) · Agronomy · doi:10.3390/agronomy14061111 · Cited by 23
Simulation of grape stalk deep-bed drying
Garcia-Perez, J. V., Cárcel, J. A., García-Alvarado, M. Á., & Mulet, A. (2008) · Journal of Food Engineering · doi:10.1016/j.jfoodeng.2008.07.002 · Cited by 20
Antioxidant and antimicrobial activities of polyphenols extracted from pea and broad bean pods wastes
Belghith‐Fendri, L., Châari, F., Kallel, F., Koubaa, M., Zouari‐Ellouzi, S., Kacem, I., Châabouni, S. E., & Ghribi‐Aydi, D. (2022) · Journal of Food Measurement & Characterization · doi:10.1007/s11694-022-01547-3 · Cited by 23
Innovation and Winemaking By-Product Valorization: An Ohmic Heating Approach
Coelho, M. C., Ghalamara, S., Pereira, R. N., Rodrigues, A. S., Teixeira, J. A., & Pintado, M. (2023) · Processes · doi:10.3390/pr11020495 · Cited by 20
Effects of Time, Temperature, and Solvent Ratio on the Extraction of Non-Extractable Polyphenols with Anticancer Activity of Barhi Date Palm Kernels Extracts Using Response Surface MethodologyPreprint
Mahmud, I., Mirghani, M. E. S., Yusof, F., & Alkhatib, M. F. R. (2019) · Preprints.org · doi:10.20944/preprints201907.0055.v1 · Cited by 19
“the beneficial effect of temperature on the extraction efficiency of phenolic compounds was reported in many studies [49,55,56].”
Result
Extraction of grape seeds by different solvents affects the activities of the resultant extract
Tarek, K., Farid, A., & Safwat, G. (2025) · AMB Express · doi:10.1186/s13568-025-01851-3 · Cited by 20
“…widely grown fruits in the world [78 million tons annually according to the Food and Agriculture Organization (FAO)] (Madadian et al. 2022), a significant amount of solid waste (seeds) that is highly rich in bioactive poly-phenols is left over after grapes processing (Spigno and De Faveri 2007).”
Optimization of Extraction Conditions of Bioactive Compounds From Kurdistan Species Urtica dioica
Haido, M. H., Matti, A. H., & Taher, S. M. (2024) · Cureus · doi:10.7759/cureus.61146 · Cited by 34
“Consequently, the solvent becomes capable of dissolving the desired component by wetting the sample matrix [24,25].”
Background
High-pressure CO2 extraction of bioactive compounds of barberry fruit (Berberis vulgaris): process optimization and compounds characterization
Sharifi, A., Niakousari, M., Mortazavi, S. A., & Elhamirad, A. H. (2019) · Journal of Food Measurement & Characterization · doi:10.1007/s11694-018-00029-9 · Cited by 19
The determination of bioactive ingredients of grape pomace (Vranac variety) for potential use in food and pharmaceutical industries
Andjelkovic, M., Radovanović, B. C., Milenkovic-Andjelkovic, A., Radovanović, V., Zarubica, A., Stojković, N., & Nikolić, V. (2015) · Advanced technologies · doi:10.5937/savteh1502032a · Cited by 20
Enhancing anti-diabetic potential of bitter gourd juice using pectinase: A response surface methodology approach
Deshaware, S., Gupta, S., Singhal, R. S., & Variyar, P. S. (2017) · LWT · doi:10.1016/j.lwt.2017.08.037 · Cited by 19
Value Adding to Red Grape Pomace Exploiting Eco-friendly FT-NIR Spectroscopy Technique
Páscoa, R. N. M. J., Machado, S., Magalhães, L. M., & Lopes, J. A. (2014) · Food and Bioprocess Technology · doi:10.1007/s11947-014-1454-z · Cited by 18
“Disposal of this abundant residue represents a serious environmental problem because although it contains large amounts of macronutrients and low concentrations of heavy metals, which are important factors in soil fertility, it also contains high content of sugars, polyphenols, polyalcohols, pectins, and lipids, which…”
Background
Preliminary design of a phenols purification plant
Zagklis, D. P., & Paraskeva, C. Α. (2019) · Journal of Chemical Technology & Biotechnology · doi:10.1002/jctb.5930 · Cited by 18
Microwave-Assisted Extraction Optimization and Effect of Drying Temperature on Catechins, Procyanidins and Theobromine in Cocoa Beans
Maldonado, Y. E., & Figueroa, J. G. (2023) · Molecules · doi:10.3390/molecules28093755 · Cited by 17
“[34], and on grape stalks and marc by Spigno and De Faveri [35].”
Background
Low Cost Process for Phenolic Compounds Extraction from Cabernet Sauvignon Grapes (Vitis vinifera L. cv. Cabernet Sauvignon). Optimization by Response Surface Methodology
Hajj, Y. E., Louka, N., Nguyen, C., & Maroun, R. G. (2012) · Food and Nutrition Sciences · doi:10.4236/fns.2012.31014 · Cited by 17
“Extraction Temperature Throughout literature, temperature is shown to be one of the most critical variables to be affecting the release of phenolic compounds from grape matrix [12,18,31,35,36], due to increase in the coefficient of diffusion and solubility, in accordance most authors found an increase in the amount of…”
BackgroundMethodInfluential
Effect of extraction system and grape variety on anti-influenza compounds from wine production residue
Bekhit, A. E. A., Cheng, V. J., Zhang, H., Mros, S., Ahmed, I. A. M., Juhaimi, F. A., Bekhit, A. A., & McConnell, M. A. (2019) · Food Control · doi:10.1016/j.foodcont.2018.12.036 · Cited by 17
Sustainable Food Consumption
Mahadevan, K. (2013) · doi:10.1002/9781118634301.ch22 · Cited by 17
Response Surface Optimization of Phenolic Compounds Extraction From Steam Exploded Oak Wood (Quercus mongolica)
Jung, J. Y., Ha, S. Y., & Yang, J.-K. (2017) · Journal of the Korean Wood Science and Technology · doi:10.5658/wood.2017.45.6.809 · Cited by 16
Utilization of novel techniques in extraction of polyphenols from grape pomace and their therapeutic potential: a review
Ahad, T., Majid, D., Dar, B. N., Makroo, H. A., & Allai, F. M. (2023) · Journal of Food Measurement & Characterization · doi:10.1007/s11694-023-02040-1 · Cited by 18
Wine lees: From waste to O/W emulsion stabilizer
Félix, M., Martínez, I., Sayago, A., & Recamales, M. Á. F. (2021) · Innovative Food Science & Emerging Technologies · doi:10.1016/j.ifset.2021.102810 · Cited by 17
Mycoflora and Ochratoxin A Control in Wheat Grain Using Natural Extracts Obtained from Wine Industry By-Products
Alexa, E., Poiană, M.-A., & Sumalan, R. M. (2012) · International Journal of Molecular Sciences · doi:10.3390/ijms13044949 · Cited by 16
“With regard to phenolic compounds extraction from grape pomace, previous results on this topic were taken into account reported by Spigno and Faveri [48].”
Result
Exploring the Potential of Grape Pomace Extract to Inhibit Thermo-Oxidative Degradation of Sunflower Oil: From Routine Tests to ATR-FTIR Spectroscopy
Poiană, M.-A., Moigrădean, D., Dumbravă, D.-G., Radulov, I., Raba, D. N., & Riviş, A. (2022) · Foods · doi:10.3390/foods11223674 · Cited by 15
“The ground material was sifted with a 60-mesh sieve and further used for the extraction of bioactive compounds in agreement with previous studies on this topic [10,33,34], as follows: 10 g of ground sample was treated with 200 mL of 70% (v/v) ethanol and placed for 48 h in a Promax 1020 shaker (Heidolph Instruments Gm…”
Method
Physicochemical Changes and Microbiome Associations during Vermicomposting of Winery Waste
Karapantzou, I., Mitropoulou, G., Prapa, I., Papanikolaou, D., Charovas, V., & Kourkoutas, Y. (2023) · Sustainability · doi:10.3390/su15097484 · Cited by 15

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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