ArticleBiomolecules2021
Phenolic Composition of Grape Stems from Different Spanish Varieties and Vintages.
Article in Biomolecules, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 20 papers.
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Who cites it
20 citing papers in PubMed.
- Inhibitory Effects of Grape Stem Extracts From Douro Varieties on Skin-Aging Enzymes: A Sustainable Source of Cosmeceutical Agents.Journal of cosmetic dermatology · 2026Article
- Review
- Bioactive Potential of a Grape Stem Blend: A Sustainable Approach to Skin Regeneration.Antioxidants (Basel, Switzerland) · 2025Article
- Grape stems as sources of tryptophan and selenium: Functional properties and antioxidant potential.Food chemistry: X · 2025Article
- Valorisation of Winery By-Products: Revealing the Polyphenolic Profile of Grape Stems and Their Inhibitory Effects on Skin Aging-Enzymes for Cosmetic and Pharmaceutical Applications.Molecules (Basel, Switzerland) · 2024Article
- Exploring the Biological Value of Red Grape Skin: Its Incorporation and Impact on Yogurt Quality.Foods (Basel, Switzerland) · 2024Article
- Identification of polyphenol composition in grape (Food science & nutrition · 2024Article
- The Metabolomic Profiling of the Flavonoid Compounds in Red Wine Grapes and the Impact of Training Systems in the Southern Subtropical Region of China.International journal of molecular sciences · 2024Article
- Effects of the Species and Growth Stage on the Antioxidant and Antifungal Capacities, Polyphenol Contents, and Volatile Profiles of Bamboo Leaves.Foods (Basel, Switzerland) · 2024Article
- Phenolic Composition of Red and White Wine Byproducts from Different Grapevine Cultivars from La Rioja (Spain) and How This Is Affected by the Winemaking Process.Journal of agricultural and food chemistry · 2023Article
- Exploring the Antioxidant Potential of Phenolic Compounds from Winery By-Products by Hydroethanolic Extraction.Molecules (Basel, Switzerland) · 2023Article
- Revealing the Beauty Potential of Grape Stems: Harnessing Phenolic Compounds for Cosmetics.International journal of molecular sciences · 2023Review
- The (Poly)phenolic Profile of Separate Winery By-Products Reveals Potential Antioxidant Synergies.Molecules (Basel, Switzerland) · 2023Article
- Evaluation of grape stems and grape stem extracts for sulfur dioxide replacement during grape wine production.Current research in food science · 2023Article
- Anti-Inflammatory and Chondroprotective Effects Induced by Phenolic Compounds from Onion Waste Extracts in ATDC-5 Chondrogenic Cell Line.Antioxidants (Basel, Switzerland) · 2022Article
- Metabolomic Profiling and Assessment of Phenolic Compounds Derived from Vitis davidii Foex Cane and Stem ExtractsInternational journal of molecular sciences · 2022Article
- Study on the Chemical Composition and the Biological Activities ofMolecules (Basel, Switzerland) · 2022Article
- Valorization of Onion Waste by Obtaining Extracts Rich in Phenolic Compounds and Feasibility of Its Therapeutic Use on Colon Cancer.Antioxidants (Basel, Switzerland) · 2022Article
- Multi-Year Study of the Chemical and Sensory Effects of Microwave-Assisted Extraction of Musts and Stems in Cabernet Sauvignon, Merlot and Syrah Wines from the Central Coast of California.Molecules (Basel, Switzerland) · 2022Article
- Correlation between antioxidant and anticancer activity and phenolic profile of new Apulian table grape genotypes (Frontiers in plant science · 2022Article
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Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Grape stems are a by-product from the wine industry that has been underused to date despite having great potential for the agro-food and cosmetic industries. The aim of the present work was to characterize grape stem extracts obtained from different grape varieties from two vintages (2016 and 2018). Both spectrophotometric and chromatographic methods were used for sample characterization. The results showed that there exist significant differences in antioxidant activity, total phenolic content (TPC) and total flavonoid content (TF) among grape stems from different varieties in each vintage and from different vintage for the same variety. Catechin was the most abundant phenolic compound in all extracts from both vintages. In general, Mazuelo presented higher concentration values of the different phenolic compounds than Garnacha and Tempranillo. It was observed than extreme temperatures and accumulated precipitations, which were higher in the 2016 vintage, had an impact on the polyphenol synthesis. Therefore, grape stems from the 2018 vintage presented higher TPC and TF values than their counterparts from the 2016 vintage. In addition, the statistical analysis revealed that the influence of environmental factor such as light, temperature and precipitations have different impact on the synthesis of polyphenols depending on the family of the specific compound.
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