ArticleMolecules (Basel, Switzerland)2015
Green extraction of antioxidants from different varieties of red grape pomace.
Article in Molecules (Basel, Switzerland), 2015. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 34 papers.
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Who cites it
34 citing papers in PubMed, 122 citations in OpenAlex.
- Winery By-Products as Sustainable Functional Resources: An Overview of Composition, Green Extraction Technologies, and Industrial Valorization.Molecules (Basel, Switzerland) · 2026Review
- Grape Pomace as a Platform for Secondary Metabolite Recovery: Mechanistic Insights into Bioactivity, Processing, and Functional Valorization.Foods (Basel, Switzerland) · 2026Review
- Valorization of Isabella Grape (Foods (Basel, Switzerland) · 2025Article
- Application of Alkyl Polyglucosides as Components of the Extraction Medium in the Preparation of a Shampoo Cosmetic Formulation Containing Substances Isolated from Red Grape Pomace.Molecules (Basel, Switzerland) · 2025Article
- The high-value and sustainable utilization of grape pomace: A review.Food chemistry: X · 2024Review
- Chemical Profile and Antibacterial Activity ofFoods (Basel, Switzerland) · 2024Article
- Evaluating the Impact of Pre-Fermentative and Post-Fermentative Vinification Technologies on Bioactive Compounds and Antioxidant Activity of Teran Red Wine By-Products.Foods (Basel, Switzerland) · 2024Article
- Antimicrobial Polymer Films with Grape Seed and Skin Extracts for Food Packaging.Microorganisms · 2024Review
- Green Method Comparison and Optimization of Anthocyanin Recovery from "Sangiovese" Grape Pomace: A Critical Evaluation of the Design of Experiments Approach.Molecules (Basel, Switzerland) · 2024Article
- Encapsulation of Olive (Foods (Basel, Switzerland) · 2024Article
- Grape Pomace Rich-Phenolics and Anthocyanins Extract: Production by Pressurized Liquid Extraction in Intermittent Process and Encapsulation by Spray-Drying.Foods (Basel, Switzerland) · 2024Article
- Extraction of Bioactive Compounds fromAntioxidants (Basel, Switzerland) · 2023Article
- Enhanced Polyphenols Recovery from Grape Pomace: A Comparison of Pressurized and Atmospheric Extractions with Deep Eutectic Solvent Aqueous Mixtures.Antioxidants (Basel, Switzerland) · 2023Article
- Use of Winemaking By-Products for the Functionalization of Polylactic Acid for Biomedical Applications.Antioxidants (Basel, Switzerland) · 2023Article
- New Trends in Supercritical Fluid Technology and Pressurized Liquids for the Extraction and Recovery of Bioactive Compounds from Agro-Industrial and Marine Food Waste.Molecules (Basel, Switzerland) · 2023Review
- Anthocyanins from Agro-Industrial Food Waste: Geographical Approach and Methods of Recovery-A Review.Plants (Basel, Switzerland) · 2022Review
- The Greening of Anthocyanins: Eco-Friendly Techniques for Their Recovery from Agri-Food By-Products.Antioxidants (Basel, Switzerland) · 2022Review
- Article
- Food Industry Byproducts as Starting Material for Innovative, Green Feed Formulation: A Sustainable Alternative for Poultry Feeding.Molecules (Basel, Switzerland) · 2022Review
- Anthocyanins in Chronic Diseases: The Power of Purple.Nutrients · 2022Review
Corrections and comments
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Authors and funding
5 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The extraction yield, phenolic content, anthocyanin content and antioxidant activity of extracts from different varieties of red grapes, Cabernet Sauvignon, Merlot, Petit Verdot, Syrah, Tempranillo and Tintilla, using pressurized green solvents have been analyzed. Two techniques were studied and compared: supercritical fluid extraction (SFE) with CO2 + 20% ethanol and pressurized liquid extraction (PLE) with either ethanol, water or an ethanol/water mixture as the extraction solvents. The Petit Verdot variety allowed the highest global and phenolic yield, and antioxidant activity. The best conditios for PLE obtained from the experimental design and kinetic study were 50% ethanol/water as the pressurized solvent at 90 bar, 120 °C, a flow rate of 5 g/min and, an extraction time of 90 min. A statistical analysis of variance has been performed and it was found that temperature is the only variable that has a statistical influence on the extraction yield. The antioxidant activity levels of the extracts are very promising and they are similar to those obtained with the antioxidant tocopherol.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.