ArticleFood science and biotechnology2018
Ultrasound-assisted extraction of resveratrol from grape leaves and its purification on mesoporous carbon.
Article in Food science and biotechnology, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed.
- From metabolomics to molecular docking: Unveiling the antioxidant potential of EcuadorianFood chemistry: X · 2026Article
- Phytochemical profiling, antioxidant properties, and anticancer activity of Pourouma cecropiifolia Mart. from the Ecuadorian Amazon.NPJ science of food · 2025Article
- Exploring the Epicarp Potential fromAntioxidants (Basel, Switzerland) · 2025Article
- Review
- Article
- Antioxidant Capacity through Electrochemical Methods and Chemical Composition ofAntioxidants (Basel, Switzerland) · 2023Article
- Resveratrol: Its Path from Isolation to Therapeutic Action in Eye Diseases.Antioxidants (Basel, Switzerland) · 2022Review
- Research Advances in the Use of Bioactive Compounds fromAntioxidants (Basel, Switzerland) · 2020Review
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Authors and funding
4 authors.
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Abstract
Resveratrol has been extracted from grape leaves by ultrasound-assisted extraction with aqueous ethanol and further concentrated on a column of mesoporous carbon. The ethanol concentration, extraction temperature, solid/liquid ratio, and extraction time have been investigated, and the extraction kinetics has been studied. After one treatment run with mesoporous carbon, the resveratrol purity was improved from 2.1 to 20.6%. The antioxidant activities of grape leaf extracts before and after concentration have been analyzed. Mesoporous carbon has been applied in the purification of resveratrol from grape leaves for the first time, and it is shown to offer a promising procedure in this field. Grape leaf is a promising material for the extraction of resveratrol, which shows antioxidant properties.
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Registered trials
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