The DOI matches its Crossref record; 57 of the 57 references it cites were found in a registry or an index.
Antioxidants from grape stalks and marc: Influence of extraction procedure on yield, purity and antioxidant power of the extracts
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.
Overview
Integrity signals
Registry
Cites
Statistics
Verification
Claims the paper makes
Claims other papers make about this one
Each is checked against this paper’s own text: does it say what the citing paper says it does?
In the citing paper
“Fifth, the extracted bioactive components has high purity [47], [48].”
From A comprehensive review of ultrasonic assisted extraction (UAE) for bioactive components: Principles, advantages, equipment, and combined technologies (2023) · cites this paper as [47]
Citations
Cites
Official methods and recommended practices of the American Oil Chemists' Society
Firestone, D. (1990) · AOCS Publishing eBooks · Cited by 5,940
Screening of radical scavenging activity of some medicinal and aromatic plant extracts
Miliauskas, G., Venskutonis, P. R., & van Beek, T. A. (2004) · Food Chemistry · doi:10.1016/j.foodchem.2003.05.007 · Cited by 2,114
Assessing Antioxidant and Prooxidant Activities of Phenolic Compounds
Fukumoto, L., & Mazza, G. (2000) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf000220w · Cited by 1,699
Antioxidant activity of grape seed (Vitis vinifera) extracts on peroxidation models in vitro
Jayaprakasha, G. K., Singh, R. P., & Sakariah, K. K. (2001) · Food Chemistry · doi:10.1016/s0308-8146(00)00298-3 · Cited by 1,235
An overview of the ultrasonically assisted extraction of bioactive principles from herbs
Vinatoru, M. (2001) · Ultrasonics Sonochemistry · doi:10.1016/s1350-4177(01)00071-2 · Cited by 1,140
Determination of in vitro antioxidant activity of fennel (Foeniculum vulgare) seed extracts
Oktay, M., Gülçin, İ., & Küfrevioğlu, Ö. İ. (2003) · LWT - Food Science and Technology · doi:10.1016/s0023-6438(02)00226-8 · Cited by 1,068
Comparison of extracts prepared from plant by-products using different solvents and extraction time
Lapornik, B., Prošek, M., & Golc Wondra, A. (2005) · Journal of Food Engineering · doi:10.1016/j.jfoodeng.2004.10.036 · Cited by 859
Antibacterial and antioxidant activities of grape (Vitis vinifera) seed extracts
Jayaprakasha, G. K., Selvi, T., & Sakariah, K. K. (2003) · Food Research International · doi:10.1016/s0963-9969(02)00116-3 · Cited by 660
Polymeric proanthocyanidins from grape skins
Souquet, J.-M., Cheynier, V., Brossaud, F., & Moutounet, M. (1996) · Phytochemistry · doi:10.1016/0031-9422(96)00301-9 · Cited by 522
Benvenuti, S., Pellati, F., MELEGARI, M., & Bertelli, D. (2004) · Journal of Food Science · doi:10.1111/j.1365-2621.2004.tb13352.x · Cited by 464
Research works printed but not linked: 4
- Alcolea, 2002, Hydrophilic and lipophilic antioxidant activities of grapes, Nahrung/Food, 46, 353, 10.1002/1521-3803(20020901)46:5<353::AID-FOOD353>3.0.CO;2-B · DOI
- Dapkevicius, 1998, Antioxidant activity of extracts obtained by different isolation procedures from some aromatic herbs grown in Lithuania, Journal of the Science of Food and Agriculture, 77, 140, 10.1002/(SICI)1097-0010(199805)77:1<140::AID-JSFA18>3.0.CO;2-K · DOI
- Ribèreau-Gayon, 1970, Le dosage des composés phénoliques totaux dans le vins rouges, Chimie Analytique, 52, 627
- Spigno, G., Fusca, F., & De Faveri, D. M., (2004). Wine-making wastes: Cellulose and hemicelluloses recovery by mild methods, In Proceedings of the Ninth International Congress on Engineering and Food, Montpellier, F.
Cited by
Items 301–325 of 325
Development of innovative seasonings from wine pomace and their applications in meat products
García‐Lomillo, J. (2016) · Repositorio Institucional de la Universidad de Burgos (University of Burgos) · doi:10.36443/10259/5381
Propriedades tecnológicas e sensoriais de pasta de amendoim elaborada com ingredientes prebióticos
Floriano, R. D. F., Gräbin, K., Rossi, R. C., Ferreira, C. D., & Ziegler, V. (2020) · Brazilian Journal of Development · doi:10.34117/bjdv6n3-292
Mehriz, A. M., Azzam, M., Youniss, N., & Osman, S. (2011) · Journal of Food and Dairy Sciences · doi:10.21608/jfds.2011.81947
Hanachi, P., Zarringhalami, R., & Kaya, E. (2020) · Bimonthly Journal of Hormozgan University of Medical Sciences · doi:10.5812/hmj.102953
“Water bath method showed the highest amount of phenolic and flavonoid compounds in both plant species (24).”
BackgroundBageshwar, A. Y., & Desai, M. A. (2021) · Lecture notes in mechanical engineering · doi:10.1007/978-981-33-4466-2_15
Kotsaeng, N., Rattanacun, K., & Srihanam, P. (2022) · Asian Journal of Plant Sciences · doi:10.3923/ajps.2022.347.352
Rosdin, N. I., Khayat, M. E., Chia, S. L., Halim, M., Wasoh, H., & Sobri, Z. M. (2024) · Journal of Biochemistry Microbiology and Biotechnology · doi:10.54987/jobimb.v12i2.1013
“The ultimate goal of extraction is to maximize the yield of high-quality substances that contain a high concentration of desirable compounds [17].”
Molecularly Imprinted Polymers Targeting Bht. Towards Selective Antioxidant ScavengersPreprint
Qader, A. A., Assaf, K. I., Salman, T., Urraca, J. L., Al-Ma’abreh, A., & Abuassaf, R. A. (2025) · SSRN Electronic Journal · doi:10.2139/ssrn.5129490
Aggarwal, K., Sharma, S. R., Dhall, R. K., Mittal, T. C., Singh, S., Bhatia, S., Rani, S., & Mahajan, M. (2025) · Food Analytical Methods · doi:10.1007/s12161-025-02911-x
Agossou, A. E., Badé, F. T., Dah-Nouvlessounon, D., Sina, H., Adjanohoun, A., Savadogo, A., & Baba‐Moussa, L. (2025) · American Journal of Plant Sciences · doi:10.4236/ajps.2025.1612081
The biologically active substances component composition of grape stems extracts
Grishin, Y. V., Kazak, A., Sergeeva, E. A., Kargina, L. A., Gurevskikh, O., Ryndach, M., Rudenko, M. N., & Chaganov, N. (2026) · AIP conference proceedings · doi:10.1063/5.0318155
Adegoke, A., Adegbenro, J., Akinjobi, A., Osunsanya, O., Ojubanire, O., & Jokotoye, J. (2026) · Food and Humanity · doi:10.1016/j.foohum.2026.101147
Khiari, R., Zemni, H., Madureira, J., Cardoso, S. M., Coelho, E., Coimbra, M. A., Verde, S. C., & Boudhrioua, N. M. (2026) · Biomass Conversion and Biorefinery · doi:10.1007/s13399-026-07158-y
Lencina, S. I., Orce, I. G., Pereyra, F., Delgado, E. A., Garay, G. R., Segovia, F., Bustos, S., Alberto, M. R., Arena, M. E., & Kamenopolsky, P. E. G. (2026) · SSRN Electronic Journal · doi:10.2139/ssrn.7182161
Schiavenin, A., Agostini, F., & Moura, S. (2017) · Revista Brasileira de Viticultura e Enologia · doi:10.68110/5tvshq23
Caccavo, D., Piano, R. D., Lamberti, G., & Barba, A. A. (2026) · SSRN Electronic Journal · doi:10.2139/ssrn.7451083
Silva, R. P. D. P. E., Vieira, M. C., Lopes, P. H. S., Molina, F. M. P., & da Costa, J. M. G. (2026) · Food and Humanity · doi:10.1016/j.foohum.2026.101505
Ayub, M. A., Iram, I., Mammadova, K., Mohammed, O. A., Waseem, R., Ramadan, M. F., Zubair, M., Abbas, M., & Choobkar, N. (2026) · Food Science & Nutrition · doi:10.1002/fsn3.72383
“However, phenolic substances might become denatured after a certain point (Spigno and De Faveri 2007).”
Joksić, T., Vítězová, M., Vítěz, T., Dordević, D., & Kushkevych, I. V. (2026) · International Journal of Environmental Science and Technology · doi:10.1007/s13762-026-07480-y
“…oils, chitosan, and agricultural by-products such as grape pomace are increasingly incorporated into biodegradable packaging because of their antimicrobial, antioxidant, and bioactive properties (Ribeiro-Santos et al. 2017; Galus and Kadzińska 2015; Peretto et al. 2014; Spigno and De Faveri 2007).”
Microwave-assisted extraction of polysaccharides
Raghunath, S., & Gharibzahedi, S. M. T. (2026) · Elsevier eBooks · doi:10.1016/b978-0-443-44049-6.00010-7
Metadata
- 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)
- 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
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
What counts as a claim ›How we measure confidence ›How we check this ›
Are you an author, or do you see a problem with this page? Request a review
Data sources
Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
