ArticleNutrients2018
Optimized Extraction by Response Surface Methodology Used for the Characterization and Quantification of Phenolic Compounds in Whole Red Grapes (
Article in Nutrients, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 12 papers.
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Who cites it
12 citing papers in PubMed, 38 citations in OpenAlex.
- Underutilized Medlar (Plants (Basel, Switzerland) · 2026Article
- Optimization of Proanthocyanidin Extraction from Grape Seeds Using Response Surface Methodology and Subsequent Evaluation of Its Antioxidant and Immunomodulatory Capacities.Foods (Basel, Switzerland) · 2026Article
- Photoperiod-Dependent Effects on Blood Biochemical Markers of Phenolic-Enriched Fruit Extracts.Journal of agricultural and food chemistry · 2024Article
- Valorization of Peach Fruit and Wine Lees through the Production of a Functional Peach and Grape Juice.Foods (Basel, Switzerland) · 2024Article
- Wild Blackberry Fruit (Foods (Basel, Switzerland) · 2024Article
- Oligomeric Proanthocyanidins: An Updated Review of Their Natural Sources, Synthesis, and Potentials.Antioxidants (Basel, Switzerland) · 2023Review
- Enzyme-Assisted Extraction to Obtain Phenolic-Enriched Wine Lees with Enhanced Bioactivity in Hypertensive Rats.Antioxidants (Basel, Switzerland) · 2021Article
- ACE Inhibitory and Antihypertensive Activities of Wine Lees and Relationship among Bioactivity and Phenolic Profile.Nutrients · 2021Article
- Polysaccharides and polyphenol in driedPeerJ · 2021Article
- Plant Food, Nutrition, and Human Health.Nutrients · 2020Article
- Determination of Polyphenols Using Liquid Chromatography-Tandem Mass Spectrometry Technique (LC-MS/MS): A Review.Antioxidants (Basel, Switzerland) · 2020Review
- Optimization and characterization of Royal Dawn cherry (Prunus avium) phenolics extraction.Scientific reports · 2019Article
Corrections and comments
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Authors and funding
7 authors at 2 institutions in 1 country.
Funding
Abstract
Scientific research has focused on the characterization of bioactive polyphenols from grape seeds and skins, and the pulp has often been overlooked. However, since the beneficial properties of grapes are associated with the consumption of whole fruit, a full extraction and posterior characterization of the phenolic compounds in whole grapes is required to identify the involved bioactive compounds. Such methodologies are not currently available for the whole edible parts of red grapes. This study aimed to determine the best polyphenol extraction conditions of whole red grapes, and apply the method to characterize and quantify the polyphenol composition of three different grapes. The optimized conditions were 80 mL/g, 65% methanol (1% formic acid), 72 °C, and 100 min under agitation of 500 rpm. Also, methanol and ethanol were compared as extraction solvents, and methanol achieved statistically higher extraction rates for anthocyanins. The results of this work suggest a higher quantification of phenolic compounds when red grapes are analyzed whole, including the seeds, pulp, and skin.
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