The DOI matches its Crossref record; 8 of the 8 references it cites were found in a registry or an index.
Grape Pomace as a Sustainable Source of Bioactive Compounds: Extraction, Characterization, and Biotechnological Applications of Phenolics
Open accessAbstract
Grape pomaces (GPs) are characterized by high contents of phenolics due to an incomplete extraction during the winemaking process. These phenolics are secondary plant metabolites with potential beneficial effects on human health because of their antioxidant activity and antimicrobial, antiviral, and anti-inflammatory properties. Therefore, GP constitutes an inexpensive source for the extraction of phytochemicals that can be used in the pharmaceutical, cosmetic, and food industries. As a result of the increased attention to sustainability of agricultural practices, efforts have been made to use GP in different fields of industry. Thus, it is necessary to have efficient extraction techniques to achieve good recoveries of compounds. In this respect, sensitive and selective analytical methods have been tried for the characterization of phenolic extracts. This review summarizes the most recent developments in the extraction of polyphenols from GPs. Furthermore, the techniques used for characterization of extracts are explained, with emphasis on sample preparation, separation, and analysis of phenolics. Finally, the possible applications of GP extracts in diverse biotechnological fields are also discussed.
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Cites
Recent advances in extraction of nutraceuticals from plants
Wang, L., & Weller, C. L. (2006) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2005.12.004 · Cited by 2,046
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Antioxidant assays for plant and food components
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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
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Total phenolic contents and antibacterial activities of grape (Vitis vinifera L.) extracts
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Cited by
Novel application and industrial exploitation of winery by-products
Kalli, E., Lappa, I., Bouchagier, P., Tarantilis, P. A., & Skotti, E. (2018) · Bioresources and Bioprocessing · doi:10.1186/s40643-018-0232-6 · Cited by 181
Side streams of plant food processing as a source of valuable compounds: Selected examples
Schieber, A. (2017) · Annual Review of Food Science and Technology · doi:10.1146/annurev-food-030216-030135 · Cited by 148
Chowdhary, P., Gupta, A., Gnansounou, E., Pandey, A., & Chaturvedi, P. (2021) · Environmental Pollution · doi:10.1016/j.envpol.2021.116796 · Cited by 146
The high-value and sustainable utilization of grape pomace: A review
Wang, C., You, Y., Huang, W., & Zhan, J. (2024) · Food Chemistry: X · doi:10.1016/j.fochx.2024.101845 · Cited by 85
Ferri, M., Rondini, G., Calabretta, M. M., Michelini, E., Vallini, V., Fava, F., Roda, A., Minnucci, G., & Tassoni, A. (2017) · New Biotechnology · doi:10.1016/j.nbt.2017.07.002 · Cited by 78
Metadata
- Authors
- Fontana, A. R., Antoniolli, A., & Bottini, R.
- Venue
- Journal of Agricultural and Food Chemistry
- Publisher
- American Chemical Society (ACS)
- Published
- 2013-09-16
- Volume
- 61
- Issue
- 38
- Pages
- 8987-9003
- ISSN
- 0021-8561 (ISSN-L)
- 1520-5118
- OpenAlex
- W2324025901
- Cited by
- 444
- References
- 8
- FWCI
- 14.68
- Type
- journal article
- Language
- en
- Open access
- green
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- Fontana, A. R., Antoniolli, A., & Bottini, R. (2013). Grape Pomace as a Sustainable Source of Bioactive Compounds: Extraction, Characterization, and Biotechnological Applications of Phenolics. Journal of Agricultural and Food Chemistry. https://doi.org/10.1021/jf402586f
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Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
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