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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.
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“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]
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Spigno, G., Tramelli, L., & De Faveri, D. M. (2007) · Journal of Food Engineering · doi:10.1016/j.jfoodeng.2006.10.021 · Cited by 1,061
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“Fifth, the extracted bioactive components has high purity [47,48].”
BackgroundAdvances in ultrasound assisted extraction of bioactive compounds from cash crops–A review
Wen, C., Zhang, J., Zhang, H., Dzah, C. S., Zandile, M., Duan, Y., Ma, H., & Luo, X. (2018) · Ultrasonics Sonochemistry · doi:10.1016/j.ultsonch.2018.07.018 · Cited by 721
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“Ethyl acetate/water (9:1, v/v) Total phenolic compounds [176]”
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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
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