ArticleMolecules (Basel, Switzerland)2023
Exploring the Antioxidant Potential of Phenolic Compounds from Winery By-Products by Hydroethanolic Extraction.
Article in Molecules (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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Who cites it
10 citing papers in PubMed.
- Artificial neural networks (ANN) and response surface methodology (RSM) for optimizing antioxidant and α-amylase inhibitory compound extraction from Ballota limbata.Scientific reports · 2026Article
- Cork By-Products as Bioactive Ingredients: From Waste Valorization to Pharmaceutical Prototypes.Molecules (Basel, Switzerland) · 2025Review
- Effect of dietary wine lees on oxidative stress, egg quality and yolk lipid stability in laying hens fed with a diet rich in n-3 polyunsaturated fats.Veterinary and animal science · 2025Article
- pH-Responsive Chitosan Films Enriched with NADES-Extracted Wine Lees Anthocyanins for In Situ Food Monitoring.Gels (Basel, Switzerland) · 2025Article
- Stable and Functional Cosmetic Creams Enriched with Grape Stem Extract: A Sustainable Skincare Strategy.Antioxidants (Basel, Switzerland) · 2025Article
- Impact of Winemaking Techniques on the Phenolic Composition and Antioxidant Properties of Touriga Nacional Wines.Molecules (Basel, Switzerland) · 2025Article
- Bioactive Potential of a Grape Stem Blend: A Sustainable Approach to Skin Regeneration.Antioxidants (Basel, Switzerland) · 2025Article
- Raisin as a Functional Food: Antioxidant and Antiglycation Activity Assessed by Model Systems.Plant foods for human nutrition (Dordrecht, Netherlands) · 2024Article
- Extraction of Bioactive Compounds from Wine Lees: A Systematic and Bibliometric Review.Foods (Basel, Switzerland) · 2024Review
- In Vitro and In Silico Anti-Glioblastoma Activity of Hydroalcoholic Extracts ofMolecules (Basel, Switzerland) · 2024Article
Corrections and comments
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Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The residues generated in the wine industry (pomace, stems, seeds, wine lees, and grapevine shoots) are a potential source of bioactive compounds that can be used in other industries despite being sometimes underestimated. Different extraction methods using various solvents and extraction conditions are currently being investigated. Due to its natural occurrence in wines, safe behavior, and low toxicity when compared to other organic solvents, ethanol is used as an extracting agent. The aim of this study was to identify the winery by-product from the
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Registered trials
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