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.
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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]
Citations
Cites
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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
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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
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- 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
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
Shen, L., Pang, S., Zhong, M., Sun, Y., Qayum, A., Liu, Y., Rashid, A., Xu, B., Liang, Q., Ma, H., et al. (2023) · Ultrasonics Sonochemistry · doi:10.1016/j.ultsonch.2023.106646 · Cited by 892
“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
Natural Bioactive Compounds from Winery By-Products as Health Promoters: A Review
Teixeira, A., Baenas, N., Domínguez‐Perles, R., Barros, A., Rosa, E. A. S., Moreno, D. A., & García‐Viguera, C. (2014) · International Journal of Molecular Sciences · doi:10.3390/ijms150915638 · Cited by 584
“Ethyl acetate/water (9:1, v/v) Total phenolic compounds [176]”
BackgroundFontana, A. R., Antoniolli, A., & Bottini, R. (2013) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf402586f · Cited by 444
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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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.
