ArticleFoods (Basel, Switzerland)2024
Fractionation of Winemaking Grape Stalks by Subcritical Water Extraction to Obtain Added-Value Products.
Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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Who cites it
4 citing papers in PubMed.
- Functional Effects of Dietary Grape By-Products on Rabbit Health, Performance, and Meat Quality.Animals : an open access journal from MDPI · 2026Review
- Antioxidant Biocomposite Films Based on Grape Stalk Lignocellulosic Fractions and Biodegradable Polyesters.Polymers · 2025Article
- Lignin from Plant-Based Agro-Industrial Biowastes: From Extraction to Sustainable Applications.Polymers · 2025Review
- Grape Pomace: A Review of Its Bioactive Phenolic Compounds, Health Benefits, and Applications.Molecules (Basel, Switzerland) · 2025Review
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Authors and funding
4 authors.
Funding
Abstract
Grape stalks (GSs) from winemaking were submitted to a green process to valorise its lignocellulosic biomass that applied subcritical water extraction (SWE) at 170 °C and 180 °C to obtain active extracts and cellulose-enriched fractions. The sum of the total phenolic content of the soluble extract and the solid residue fractions from the SWE exceeded that of the GS, which suggests the generation of compounds with antioxidant properties through SWE. All SWE fractions showed high antioxidant power. The increased temperature promoted the extraction of polyphenolic compounds, enhancing the antioxidant power of both extracts and solid residues. These solid residue fractions were bleached with alkaline hydrogen peroxide solutions (4 and 8%
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