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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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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