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Open AccessArticle

Impact of Extraction Conditions on the Phenolic Composition and Antioxidant Capacity of Grape Stem Extracts

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Department of Sciences, Universidad Pública de Navarra, Campus Arrosadía s/n, 31006 Pamplona, Spain
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Department of Statistics and Operational Research, Universidad Pública de Navarra, Campus Arrosadía s/n, 31006 Pamplona, Spain
3
Institute for Advanced Materials (InaMat), Universidad Pública de Navarra, 31006 Pamplona, Spain
*
Authors to whom correspondence should be addressed.
Antioxidants 2019, 8(12), 597; https://doi.org/10.3390/antiox8120597
Received: 28 October 2019 / Revised: 22 November 2019 / Accepted: 26 November 2019 / Published: 28 November 2019
(This article belongs to the Section Natural and Synthetic Antioxidants)
The use of grape stems for the extraction of bioactive compounds to be used in the pharmaceutical, food, and cosmetic industries is a promising objective. The aim of this work is to determine the influence of the different extraction conditions (temperature, ethanol concentration, and ratio of sample/solvent) on phenolic composition and antioxidant capacity of Mazuelo stem extracts. In general, the ethanol concentration of the extraction solvent was the factor that had the greatest influence on the extraction of different bioactive compounds. The greatest content of total phenolic compounds and the highest antioxidant activity of the extracts were obtained with 50% ethanol and at 40 °C. The most abundant compound found in the different extracts obtained from Mazuelo grape stem was (+)-catechin, but appreciable concentrations of gallic acid, a quercetin derivative, and stilbenes (trans-resveratrol and trans-ε-viniferin) were also extracted. Quercetin and malvidin-3-glucoside showed the highest correlation with the antioxidant capacity of the extracts, while stilbenes did not present such relation. The maximum concentration of gallic acid was extracted with water but the extraction of most of the compounds was maximum on using 50% ethanol. Consequently, the selection of the extraction method to be used will depend on the particular compound to be extracted in greatest quantity.
Keywords: grape stem; mazuelo; bioactive compounds; phenolic extraction; green extraction grape stem; mazuelo; bioactive compounds; phenolic extraction; green extraction
MDPI and ACS Style

Jiménez-Moreno, N.; Volpe, F.; Moler, J.A.; Esparza, I.; Ancín-Azpilicueta, C. Impact of Extraction Conditions on the Phenolic Composition and Antioxidant Capacity of Grape Stem Extracts. Antioxidants 2019, 8, 597.

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