The DOI matches its Crossref record; 15 of the 15 references it cites were found in a registry or an index.
Effect of Solvent, Temperature, and Solvent-to-Solid Ratio on the Total Phenolic Content and Antiradical Activity of Extracts from Different Components of Grape Pomace
Open accessAbstract
Grape byproducts were subjected to an extraction process under various different experimental conditions (namely, solvent type, temperature, solvent-to-solid ratio, time contact, and raw material) in order to study the effect of these conditions on the yield of phenolic compounds and the corresponding antiradical activity of extracts. Although the order of decreasing capacity to extract soluble materials was ethanol > methanol > water, methanol was the most selective for extracting phenolic compounds. Temperature and solvent-to-solid ratio were found to have a critical role in extraction efficiency; values of 50 degrees C (between 25 and 50 degrees C) and 1:1 (between 1:1 and 5:1) maximized the antiradical activity of phenolic extracts. In addition, extracts from grape samples previously subjected to distillation reached higher antiradical values in comparison to those coming directly from pressing; in both cases, seed extracts showed better results than those of stem when ethanol or water was employed, whereas the opposite occurred in the case of methanol. These differences were attributed to the different phenolic compositions of the considered fractions.
Overview
The claims and statistics of this paper haven’t been checked yet.
Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.
Integrity signals
Registry
Cites
Statistics
Verification
Claims the paper makes
The claims and statistics of this paper haven’t been checked yet.
Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.
Self-check
Percentages, sums and reported differences re-computed from the paper’s own numbers.
The self-check needs the paper’s full text.
Citations
Cites
Use of a Free Radical Method to Evaluate Antioxidant Activity
Brand-Williams, W., Cuvelier, M. E., & Berset, C. (1995) · LWT - Food Science and Technology · doi:10.1016/s0023-6438(95)80008-5 · Cited by 25,994
Colorimetry of Total Phenolics with Phosphomolybdic-Phosphotungstic Acid Reagents
Singleton, V. L., & Rossi, J. A. (1965) · American Journal of Enology and Viticulture · doi:10.5344/ajev.1965.16.3.144 · Cited by 24,852
Yilmaz, Y., & Toledo, R. T. (2004) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf030117h · Cited by 734
Mass transfer process during extraction of phenolic compounds from milled berries
Cacace, J. E., & Mazza, G. (2003) · Journal of Food Engineering · doi:10.1016/s0260-8774(02)00497-1 · Cited by 661
Effect of Heat Treatment on the Antioxidant Activity of Extracts from Citrus Peels
Jeong, S.-M., Kim, S.-Y., Kim, D.-R., Jo, S.-C., Nam, K. C., Ahn, D. U., & Lee, S.-C. (2004) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf049899k · Cited by 570
Oligomeric and polymeric procyanidins from grape seeds
Prieur, C., Rigaud, J., Cheynier, V., & Moutounet, M. (1994) · Phytochemistry · doi:10.1016/s0031-9422(00)89817-9 · Cited by 564
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
Phenolic Content and Antioxidant Capacity of Muscadine Grapes
Pastrana-Bonilla, E., Akoh, C. C., Sellappan, S., & Krewer, G. (2003) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf030113c · Cited by 521
Monagas, M., Gómez-Cordovés, C., Bartolomé, B., Laureano, O., & Ricardo da Silva, J. M. (2003) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf030325+ · Cited by 417
Pinelo, M., Rubilar, M., Sineiro, J., & Núñez, M. J. (2004) · Food Chemistry · doi:10.1016/j.foodchem.2003.06.020 · Cited by 330
Self-citation
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
González-Montelongo, R., Gloria Lobo, M., & González, M. (2010) · Food Chemistry · doi:10.1016/j.foodchem.2009.08.012 · Cited by 429
Boukroufa, M., Boutekedjiret, C., Petigny, L., Rakotomanomana, N., & Chemat, F. (2015) · Ultrasonics Sonochemistry · doi:10.1016/j.ultsonch.2014.11.015 · Cited by 392
Fernández, M. D. L. Á., Espino, M., Gomez, F. J. V., & Silva, M. F. (2018) · Food Chemistry · doi:10.1016/j.foodchem.2017.06.150 · Cited by 257
Effects of ultrasonic treatments on the polyphenol and antioxidant content of spinach extracts
Altemimi, A., Choudhary, R., Watson, D. G., & Lightfoot, D. A. (2015) · Ultrasonics Sonochemistry · doi:10.1016/j.ultsonch.2014.10.023 · Cited by 133
Metadata
- Authors
- Pinelo, M., Rubilar, M., Jerez, M., Sineiro, J., & Núñez, M. J.
- Venue
- Journal of Agricultural and Food Chemistry
- Publisher
- American Chemical Society (ACS)
- Published
- 2005-02-18
- Volume
- 53
- Issue
- 6
- Pages
- 2111-2117
- ISSN
- 0021-8561 (ISSN-L)
- 1520-5118
- OpenAlex
- W2064026168
- Cited by
- 616
- References
- 15
- FWCI
- 3.14
- Type
- journal article
- Language
- en
- Open access
- green
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
How to cite
Cite CoChat for the checks on this page, and the paper for its own findings.
- This page
- CoChat. (2026). Citation check: Effect of Solvent, Temperature, and Solvent-to-Solid Ratio on the Total Phenolic Content and Antiradical Activity of Extracts from Different Components of Grape Pomace. https://app.cochat.ai/papers/10.1021/jf0488110
- The paper
- Pinelo, M., Rubilar, M., Jerez, M., Sineiro, J., & Núñez, M. J. (2005). Effect of Solvent, Temperature, and Solvent-to-Solid Ratio on the Total Phenolic Content and Antiradical Activity of Extracts from Different Components of Grape Pomace. Journal of Agricultural and Food Chemistry. https://doi.org/10.1021/jf0488110
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.
