African Journal of
Biotechnology

  • Abbreviation: Afr. J. Biotechnol.
  • Language: English
  • ISSN: 1684-5315
  • DOI: 10.5897/AJB
  • Start Year: 2002
  • Published Articles: 12487

Review

Phytochemical importance and utilization potential of grape residue from wine production

Marina Gonçalves Cirqueira
  • Marina Gonçalves Cirqueira
  • Faculty of Technology, SENAI/CIMATEC, National Service of Industrial Learning - SENAI, Salvador, Bahia, Brazil.
  • Google Scholar
Samantha Serra Costa
  • Samantha Serra Costa
  • Faculty of Technology, SENAI/CIMATEC, National Service of Industrial Learning - SENAI, Salvador, Bahia, Brazil.
  • Google Scholar
Josiane Dantas Viana
  • Josiane Dantas Viana
  • Faculty of Technology, SENAI/CIMATEC, National Service of Industrial Learning - SENAI, Salvador, Bahia, Brazil.
  • Google Scholar
Carlos Antônio Borges Cohim Silva
  • Carlos Antônio Borges Cohim Silva
  • Consulado do Vale, Petrolina/PE – Brazil.
  • Google Scholar
Marcelo Andres Umsza-Guez
  • Marcelo Andres Umsza-Guez
  • Federal University of Bahia, Salvador, Bahia, Brazil.
  • Google Scholar
Bruna Aparecida Souza Machado
  • Bruna Aparecida Souza Machado
  • Faculty of Technology, SENAI/CIMATEC, National Service of Industrial Learning - SENAI, Salvador, Bahia, Brazil.
  • Google Scholar


  •  Received: 31 August 2015
  •  Accepted: 16 January 2016
  •  Published: 01 February 2017

References

Adil IH, Çetin HI, Yener ME, Bayindirli A (2007). Subcritical (carbon dioxide + ethanol) extraction of polyphenols from apple and peach pomaces, and determination of the antioxidant activities of the extracts. J. Supercrit. Fluids 43:55-63.
Crossref

 

Adrian M, Jeandet AC, Breuil D, Levite S, Debord S, Bessis R (2000). Assay of Resveratrol and derivate stilbenes in wines by direct injection high performance liquid chromatography. Am. Enol. Vit. 51(1):37-41.

 
 

Ahmed HH, Abdel-fatah HM, Hamza AH, Mahmoud RH (2015) Grape seed extract restrains hepatocellular carcinoma: pre-clinical study. Int. J. Pharm. Biosci. 6:514-525.

 
 

Alasalvar CJM, Grigor D, Zhang PC (2001). Comparison of volatiles, phenolics, sugars, antioxidant vitamins and sensory quality of different colored carrot varieties. J. Agric. Food Chem. 49(3):410-1416.
Crossref

 
 

Albersheim P (2006). Radical scavenging activity of various extracts and fractions of sweet orange-peel (Citrus sinensis). Food Chem. 94:19-25.
Crossref

 
 

Amorin FL, Rocha IS, Ferreira ES, Machado BAS, Umsza-Guez MA (2015). Technological prospecting related to related patent deposits Bioactive compounds present on grapes. Cadernos de Prospecção. 8(4):801-807.

 
 

Antoniolli A, Fontana AR, Piccoli P, Bottini R (2015) Characterization of polyphenols and evaluation of antioxidant capacity in grape pomace of the cv. Malbec. Food Chem. 178:172–178.
Crossref

 
 

Arnous A, Meyer AS (2008). Comparison of methods for compositional characterization of grape (Vitis vinifera L.) and apple (Malus domestica) skins. Food Bioprod. Process 86:79-86.
Crossref

 
 

Balasundram N, Sundram K, Samman S (2006). Phenolic compounds in plant and agri-industrial byproducts: antioxidant activity, occurrence, and potential uses. Food Chem. 99:191-203.
Crossref

 
 

Bautista AB, Martinez A, Ros JM, Lopez JM, Gomez E (2005). Improving colour extraction and stability in red wines: The use of maceration enzymes and enological tannins. Int. J. Food Sci. Technol. 40:867-878.
Crossref

 
 

Burin VM, Ferreira-Lima NE, Panceri CP, Bordignon-Luiz MT (2014). Bioactive compounds and antioxidant activity of Vitis vinifera and Vitis labrusca grapes: Evaluation of different extraction methods. Microchem. J. 114:155-163.
Crossref

 
 

Casas L, Mantell C, Rodríguez M, Ossa ELMI, Roldán A, Ory ID, Caro I, Blandino A (2010). Extraction of resveratrol from the pomace of Palomino fino grapes by supercritical carbon dioxide. J. Food Eng. 96:304-308.
Crossref

 
 

Casazza AA, Aliakbarian B, Lagazzo A, Garbarino G, Carnasciali MM, Perego P, Guido Busca (2016). Pyrolysis of grape marc before and after the recovery of polyphenol fraction. Fuel Process. Technol. 153:121-128.
Crossref

 
 

Castro MDL, Capote FP (2010). Soxhlet extraction: Past and present panacea. J. Chromatogr. A 1217:2383-2389.
Crossref

 
 

Cerqueira JC, Machado BAS (2016) Obtaining and characterization of grape-peel extract rich in bioactive compounds. Res. Technol. Innov. 1:34-44.

 
 

Chira K, Zeng L, Floch AL, Péchamat L, Jourdes M, Teissedre PL (2015). Compositional and sensory characterization of grape proanthocyanidins and oak wood ellagitannin. Tetrahedron 71(2):2999-3006.
Crossref

 
 

Cirqueira MG, Costa SS, Bramont WB, Costa AS, Alves ARC, Dantas EA, Machado BAS (2013). Physical-chemical, microbiological and phytochemical characterization of grapes and residues from juice production. XVIII ENAAL e IV Congresso Latino Americano de Analistas de Alimentos 1(1):1-5.

 
 

Cirqueira MG, Oliveira RS, Umsza-Guez MA, Amorin F, Silva CC, Machado BAS (2014). Desenvolvimento y cuantificación de compuestos bioactivos de producto a base de cascaras de uva originária de la produción de jugo. In: V Congreso Internacional de Ciencia y Tecnología de Alimentos.

 
 

Cook NC, Samman S (1996) Flavonoids- chemistry, metabolism, cardioprotective effects, and dietary sources. Nutr. Biochem. 7:66- 76.
Crossref

 
 

Diaz-Reinoso B, Moure A, Domingues H, Parajó JC (2006). Supercritical CO2 extraction and purification of compounds with antioxidant activity. J. Agric. Food Chem. 54:2441-2469.
Crossref

 
 

Djilas S, Canadanovic-Brunet J, Cetkovic G (2009). By-products of fruits processing as a source of phytochemicals. Chem. Ind. Chem. Eng. Q. 15:191-202.
Crossref

 
 

Duba KS, Fiori L (2015a). Extraction of bioactives from food processing residues using techniques performed at high pressures. Curr. Opin. Food Sci. 5:15-22.
Crossref

 
 

Duba KS, Fiori L (2015b) Supercritical CO2 extraction of grape seed oil: Effect of process parameters on the extraction kinetics. J. Supercrit. Fluids 98:33-43.
Crossref

 
 

Ducruet JA, Dong RM, Glories Y (1997). Influence des enzymes pectolytiques selectionees pour loenologie sur la qualite et la composition des vins rouges. Rev. Fran. Oenol. 155:16-19.

 
 

Dumitru E, Antoce AO (2016). A New Early Ripening Table Grape Cultivar Obtained in Pietroasa Research Station: Vitis vinifera L. cv. Mihaela. Agric. Agric. Sci. Procedia 10:215-221.
Crossref

 
 

Fang XK, Gao J, Zhu DN (2008). Kaempferol and quercetin isolated from Euonymus alatus improve glucose uptake of 3T3-L1 cells without adipogenesis activity. Life Sci. 82(11):615-622.
Crossref

 
 

FAO. FAOSTAT. Database (2012). Available at: 

View.

 
 

Feucht W, Dithmar H, Polster J (2004). Nuclei of tea flowers as targets for flavonoids. Plant Biol. 6:696-701.
Crossref

 
 

Filip V, Plocková M, Smidrkal J (2003). Resveratrol and its antioxidant and antimicrobial effectiveness. Food Chem. 83:585-593.
Crossref

 
 

Freitas V, Carvalho E, Mateus N (2003). Study of carbohydrate influence on protein-tannin aggregation by nephelometry. Food Chem. 81:503-509.
Crossref

 
 

Gallego MAG, García-Carpintero EG, Sánchez-Palomo E, Vi-as MAG, Hermosín-Gutiérrez I (2013) Evolution of the phenolic content, chromatic characteristics and sensory properties during bottle storage of red single-cultivar wines from Castilla La Mancha region. Food Res. Int. 51(2):554-563.
Crossref

 
 

Gambuti A, Strolo D, Ugliano M, Lecce L, Moio L (2004). Transresveratrol, quercetin, (+)-catechin, and (-)-epicatechin content in South Italian monovarietal wines: Relationship with maceration time and marc pressing during winemaking. J. Agric. Food Chem. 52:5747-5751.
Crossref

 
 

Gil GF, Pszczolkowski P (2007). Viticultura: fundamentos para optimizar producción y calidad. Ediciones Universidad Católica de Chile. 535.

 
 

Girard B, Yuskel D, Cliff MA, Delaquis P, Reynolds AG (2001). Vinification effects on the sensory, colour, and GC profiles of Pinot noir wines from British Columbia. Food Res. Int. 34:483-499.
Crossref

 
 

Gomez AM, Ossa EML (2002). Quality of borage seed oil extracted by liquid and supercritical carbon dioxide. Chem. Eng. J. 88(1-3):103-109.
Crossref

 
 

Grandmaison J, Ibrahim RK (1996). Evidence for nuclear binding of flavonol sulphate esters in Flaveria choraefolia. J. Plant Physiol. 147:653-660.
Crossref

 
 

Gupta S, Padole R, Variyar PS, Sharma A (2015). Influence of radiation processing of grapes on wine quality. Radiat. Phys. Chem. 11:46-56.
Crossref

 
 

Güzel F, Sayğılı H (2016). Adsorptive efficacy analysis of novel carbonaceous sorbent derived from grape industrial processing wastes towards tetracycline in aqueous solution. J. Taiwan Inst. Chem. Eng. 60:236-240.
Crossref

 
 

Hayouni EA, Abedrabba M, Bouix M, Hamdi M (2007). The effects of solvents and extraction method on the phenolic contents and biological activities in vitro of Tunisian Quercus coccifera L. and Juniperus phoenicea L. fruit extracts. Food Chem. 105:1126-1134.
Crossref

 
 

Jang M, Cai L, Udeani GO, Slowing KV, Thomas CF, Beecher CW (1997). Cancer chemopreventive activity of resveratrol, a natural product derived from grapes. Science 275:218-220.
Crossref

 
 

Jara-Palacios MJ, Hernanz D, Escudero-Gilete ML, Heredia JF (2014). Antioxidant potential of white grape pomaces: Phenolic composition and antioxidant capacity measured by spectrophotometric and cyclic

 
 

voltammetry methods. Food Res. Int. 66:150-157.

 
 

Jeandet P, Douillet-Breuil AC, Bessis R, Deborad S, Sbaghi M, Adrian M (2002). Phytoalexins from the Vitaceae: biosynthesis, phytoalexin gene expression in transgenic plants, antifungal activity and metabolism. J. Agric. Food Chem. 50:2731-2741.
Crossref

 
 

Jeong JK, Moon MH, Bae BC (2012). Autophagy induced by resveratrol prevents human prion protein-mediated neurotoxicity. Neurosci. Res. 73(2):99-105.
Crossref

 
 

Kammerer D, Claus A, Carle R, Schieber A (2004). Polyphenol screening of pomace from red and white grape varieties (Vitis vinifera L.) by HPLC-DAD-MS/MS. J. Agric. Food Chem. 52:4360-4367.
Crossref

 
 

Kammerer D, Claus A, Schieber A, Carle R (2005). A Novel Process for the Recovery of Polyphenols from Grape (Vitis vinifera L.) Pomace. J. Food Chem. Toxicol. 70(2):157-163.

 
 

Kang Y, Siegel PM, Shu W, Drobnjak M, Kakonen SM, Cordon-Cardo C, Guise TA, Massague J (2003). A multigenic program mediating breast cancer metastasis to bone. Cancer Cell 3:537-549.
Crossref

 
 

Kashyap DR, Vohra PK, Chopra S, Tewari R (2001). Applications of pectinases in the commercial setor: a review. Bioresour. Technol. 77(2):215-227.
Crossref

 
 

Katalinic V, Možina S, Skroza D, Generalić I, Abramoviĉ H, Miloš M, Boban M (2010). Polyphenolic profile, antioxidant properties and antimicrobial activity of grape skin extracts of 14 Vitis vinifera varieties grown in Dalmatia (Croatia). Food Chem. 119:715-723.
Crossref

 
 

Kaur C, Kapoor HC (2001). Antioxidants in fruits and vegetables – the millennium's health. Int. J. Food Sci. Technol. 36:703-725.
Crossref

 
 

Kchaou W, Abbes F, Blecker C, Attia H, Besbes S (2013). Effects of extraction solvents on phenolic contents and antioxidant activities of Tunisian date varieties (Phoenix dactylifera L.). Ind. Crops Prod. 45:262-269.
Crossref

 
 

Kemperman RA, Gross G, Mondot S, Possemiers S, Marzorati M, Wiele TV, Doré J (2013). Impact of polyphenols from black tea and red wine/grape juice on a gut model microbiome. Food Res. Int. 53:659-669.
Crossref

 
 

Kruger MJ, Davies N, Myburgh KH, Lecour S (2014). Proanthocyanidins, anthocyanins and cardiovascular diseases. Food Res. Int. 59:41-52.
Crossref

 
 

Ksiezak-Reding HHOL, Santa-Maria I, Diaz-Ruiz C, Wang J, Pasinetti GM (2010). Ultrastructural alterations of Alzheimer's disease paired helical filaments by grape seed-derived polyphenols. Neurobiol. Aging 33(7):1427-1439.
Crossref

 
 

Landbo AK, Meyer AS (2004). Effects of different enzymatic maceration treatments on enhancement of anthocyanins and other phenolics in black currant juice. Innov. Food Sci. Emerg. Technol. 5:503-513.
Crossref

 
 

Le Bourvellec C, Bouchet B, Renard CMGC (2005). Non-covalent interaction between procyanidins and apple cell all material. Part III: Study on model polysaccharides. Biochim. Biophys. Acta 1725:10-18.
Crossref

 
 

Le Bourvellec C, Guyot SE, Renard C (2004). Noncovalent interaction between procyanidins and apple cell wall material Part I Effect of some environmental parameters. Biochim. Biophys. Acta 1672:192-202.
Crossref

 
 

Lecas M, Brillouet JM (1994). Cell wall composition of grape berry skins. Phytochemistry 35:1241-1243.
Crossref

 
 

Li SH, Zhao P, Tian HB, Chen LH, Cui LQ (2015) Effect of Grape Polyphenols on Blood Pressure: A Meta-Analysis of Randomized Controlled Trials. PLoS One 10(9):e0137665.
Crossref

 
 

Li Z, Pang L, Fang F (2012). Resveratrol attenuates brain damage in a rat model of focal cerebral ischemia via up-regulation of hippocampal Bcl-2. Brain Res. 1450:116-124.
Crossref

 
 

Liang ZC, Cheng L, Zhong GY, Liu RH (2014). Antioxidant and Antiproliferative Activities of Twenty-Four Vitis vinifera Grapes. PLoS One 9(8):e105146.
Crossref

 
 

Liang ZC, Christopher OL, Zhong GY, Cheng LL (2011) Polyphenolic profiles detected in the ripe berries of Vitis vinifera germplasm. Food Chem. 129:940-950.
Crossref

 
 

Lila MA (2004). Anthocyanins and human health: an in vitro investigative approach. J. Biomed. Biotechnol. 5(5):306-313.
Crossref

 
 

Lima MS, Silani ISV, Toaldo IM, Corrêa LC, Biasoto ACT, Pereira GE, Bordignon-Luiz MT, Ninow JL (2014). Phenolic compounds, organic acids and antioxidant activity of grape juices produced from new Brazilian varieties planted in the Northeast Region of Brazil. Food Chem. 61:94-103.
Crossref

Louli V, Ragoussis N, Magoulas K (2004). Recovery of phenolic antioxidants from wine industry by-products. Bioresour. Technol. 92(2):201-208.
Crossref

 

Luo L, Cui Y, Zhang S, Li L, Li Y, Zhou P, Sun B (2016) Preparative separation of grape skin polyphenols by high-speed counter-current chromatography. Food Chem. 212:712-721.
Crossref

 
 

Luque-Garcia JL, Castro MDL (2003). Ultrasound: a powerful tool for leaching. Trends Anal. Chem. 22(1):41-47.
Crossref

 
 

Ma M, Yang Y, Zhang H, Yuan M, Zhu W, Ning J, Yang W, Yang M (2015). Grape pre-evaluation by berry-leaf biochemistry quantitative correlation analysis. Afr. J. Agric. Res. 10(50):4543-4553.
Crossref

 
 

Machado BAS, Silva RPD, Barreto GA, Costa SS, Silva DF, Brandão HN, Rocha JLC, Dellagostin AO, Henriques JAP, Umsza-Guez MA, Padilha FF (2016a). Chemical Composition and Biological Activity of Extracts Obtained by Supercritical Extraction and Ethanolic Extraction of Brown, Green and Red Propolis Derived from Different Geographic Regions in Brazil. Plos One 11:e0145954.
Crossref

 
 

Machado BA, de Abreu Barreto G, Costa AS, Costa SS, Silva RP, da Silva DF, Brandão HN, da Rocha JL, Nunes SB, Umsza-Guez MA, Padilha FF (2015). Determination of Parameters for the Supercritical Extraction of Antioxidant Compounds from Green Propolis Using Carbon Dioxide and Ethanol as Co-Solvent. PLoS One 10(8):e0134489.
Crossref

 
 

Machado BAS, Costa SS, Silva RPD, Alves ARC, Guarieiro LLN, Padilha FF (2016b). Use of Patent Indicators as a Methodology for Evaluating the Development of Supercritical Extraction Technology. Revista Virtual de Química 8(4):1079-1093.
Crossref

 
 

Machado BAS, Pereira CG, Nunes SB, Padilha FF, Umsza-Guez MA (2013). Supercritical Fluid Extraction Using CO2: Main Applications and Future Perspectives. Sep. Sci. Technol. 48:2741-2760.
Crossref

 
 

Machado BAS, Silva CC, Guedes CMC, Umsza-Guez MA, Cirqueira MG, Oliveira RS (2014). Process for the preparation of concentrate rich in bioactive compounds and product obtained. Invention Patent National Institute of Industrial Property. BR1020140302425, Maier T, Schieber A, Kammerer DR, Carle R (2009). Residues of grape (Vitis vinifera L.) seed oil production as a valuable source of phenolic antioxidants. Food Chem. 112:551-559.

 
 

Medina-Meza IG, Barbosa-Cánovas GV (2015). Assisted extraction of bioactive compounds from plum and grape peels by ultrasonics and pulsed electric fields. J. Food Eng. 66:268-275.
Crossref

 
 

Meyer AS, Jepsen SM, Sorensen NS (1998). Enzymatic release of antioxidants from grape pomace. J. Agric. Food Chem. 46(7):2439-2446.
Crossref

 
 

Mildner-Szkudlarz S, Siger A, Szwengiel A, Bajerska J (2015). Natural compounds from grape by-products enhance nutritive value and reduce formation of CML in model muffins. Food Chem. 172:78-85.
Crossref

 
 

Mohamed HB, Duba KS, Fiori L, Abdelgawed H, Tili I, Tounekti T, Zrig A (2016). Bioactive compounds and antioxidant activities of different grape (Vitis vinifera L.) seed oils extracted by supercritical CO2 and organic solvent. Food Sci. Technol. 74:557-562.
Crossref

 
 

Monagas M, Gomez-Cordoves C, Bartolome B (2006). Evaluation of the phenolic content of red wines from Vitis vinifera L. during ageing in bottle. Food Chem. 95:405-412.
Crossref

 
 

Montana MP, Pappano N, Giordano SO, Molina P, Debattista NB, García NA (2007). On the antioxidant properties of three synthetic flavonols. Die Pharmazie 62:72-76.

 
 

Mossalayi MD, Rambert J, Renouf E, Micouleau M, Mérillon JM (2014). Grape polyphenols and propolis mixture inhibits inflammatory mediator release from human leukocytes and reduces clinical scores in experimental arthritis. Phytomedicine 21:290-297.
Crossref

 
 

Naczk M, Shahidi F (2006). Phenolics in cereals, fruits and vegetables: Occurrence, extraction and analysis. J. Pharm. Biomed. Anal. 41:1523-1542.
Crossref

 
 

Negro C, Tommasi L, Miceli A (2003). Phenolic compounds and antioxidant activity from red grape marc extracts. Bioresour. Technol. 87(1):41-44.
Crossref

 
 

Ni Q, Gao Q, Yu W, Liu X, Xu G, Zhang Y (2015). Supercritical carbon dioxide extraction of oils from two Torreya grandis varieties seeds and their physicochemical and antioxidant properties. Food Sci. Technol. 60:1226-1234.
Crossref

 
 

Nile SH, Kim SH, Ko EY, Park SW (2013). Polyphenolic Contents and Antioxidant Properties of Different Grape (V. vinifera, V. labrusca, and V. hybrid) Cultivars. BioMed Res. Int. 2013:1-5.
Crossref

 
 

Nogales-Bueno J, Baca-Bocanegra B, Jara-Palacios MJ, Hernández-Hierro JM, Heredia FJ (2017). Evaluation of the influence of white grape seed extracts as copigment sources on the anthocyanin extraction from grape skins previously classified by near infrared hyperspectral tools. Food Chem. 221:1685-1690.
Crossref

 
 

Oliveira LC, Barcellos AD, Machado BAS, Druzian JI (2012). Antioxidant activity of phenolic compounds in red wine: search in scientific and technological foundations. Cadernos de Prospecção 5(4):221-228.
Crossref

 
 

Oliveira RS, Barreto GA, Silva CC, Umsza-Guez MA. Machado BAS (2015). Evaluation of solvent systems in the extraction of bioative compounds of red grape waste. Res. Technol. Innov. 1(1):12-22.

 
 

Orozco-Solano M, Ruiz-Jimenez J, Castro MDL (2010). Ultrasound-assisted extraction and derivatization of sterols and fatty alcohols from olive leaves and drupes prior to determination by gas chromatography–tandem mass spectrometry. J. Chromatogr. A 1217:1227-1235.
Crossref

 
 

Özvural EB, Vural H (2011). Grape seed flour is a viable ingredient to improve the nutritional profile and reduce lipid oxidation of frankfurters. Meat Sci. 88:179-183.
Crossref

 
 

Palma M, Taylor LT (1999). Extraction of polyphenolic compounds from grape seeds with near critical carbon dioxide. J. Chromatogr. A 949:117-124.
Crossref

 
 

Pazos M, Alonso A, Fernandez-Bolanos JL, Medina I (2006). Physicochemical properties of natural phenolics from grapes and olive oil byproducts and their antioxidant activity in frozen horse mackerel fillets. J. Agric. Food Chem. 54(2):366-373.
Crossref

 
 

Pereira CG, Marques MOM, Barreto AS, Siani AC, Fernandes EC, Meireles MAA (2004). Extraction of indole alkaloids from Tabernaemontana catharinensis using supercritical CO2 + ethanol: an evaluation of the process variables and the raw material origin. J. Supercrit. Fluids 30(1):51-61.
Crossref

 
 

Perin EC, Schott IB (2011). Use flour extracted from grape residue in the preparation of biscuit type cookie. Universidade Tecnológica Federal do Paraná. 62. 

View

 
 

Pinelo M, Del Fabbro P, Manzocco L, Nunez MJ, Nicoli MC (2005a). Optimization of continuous phenol extraction from Vitis vinifera byproducts. Food Chem. 92:109-117.
Crossref

 
 

Pinelo M, Rubilar M, Jerez M, Sinero J, Nunez MJ (2005b). Effect of solvent, temperature, and solvent-to-solid ratio on the total phenolic content and antiradical activity of extracts from different components of grape pomace. J. Agric. Food Chem. 53:2111-2117.
Crossref

 
 

Pinelo M, Rubilar M, Sineiro J, Nunez MJ (2004). Extraction of antioxidant phenolics from almond hulls (Prunus amygdalus) and pine sawdust (Pinus pinaster). Food Chem. 85:267-273.
Crossref

 
 

Ping L, Brosse N, Chrusciel L, Navarrete P, Pizzi A (2011a). Extraction of condensed tannins from grape pomace for use as wood adhesives. Crops Prod. 33:253-257.
Crossref

 
 

Ping L, Pizzi A, Guo ZD, Brosse N (2011b). Condensed tannins extraction from grape pomace: characterization and utilization as wood adhesives for wood particleboard. Crops Prod. 34:907-914.
Crossref

 
 

Prozil SO, Evtuguin DV, Lopes LPC (2012). Chemical composition of grape stalks of Vitis vinifera L. from red grape pomaces. Crops Prod. 35:178-184.
Crossref

 
 

Revilla E, Ryan JM, Martin-Ortega G (1998). Comparison of several procedures used for the extraction of anthocyanins from red grapes. J. Agric. Food Chem. 46(11):4592-4597.
Crossref

 
 

Rocha GS, Ferreira RS, Pimenta NMA, Fonseca LM, Mafra D, Blondet V, Fonseca AS, Barroso SG (2016). Effects of resveratrol, grape juice or red wine consumption Irisin levels and fibronectin type III domain containing protein 5 and uncoupoling protein gene expression modulation in rats. Clin. Nutr. Exp. 5:1-5.
Crossref

 
 

Rolle L, Torchio F, Giacosa S, Río Segade S (2015). Berry density and size as factors related to the physicochemical characteristics of Muscat Hamburg table grapes (Vitis vinifera L.). Food Chem. 173:105-113.
Crossref

 
 

Rombaut N, Savoire R, Thomasset B, Bélliard T, Castello J, Van Hecke É, Lanoisellé JL (2014). Grape seed oil extraction: Interest of supercritical fluid extraction and gas-assisted mechanical extraction

 
 

for enhancing polyphenol co-extraction in oil. C. R. Chim. 17:284e292.

 
 

Sacchi KL, Bisson LF, Adams DO (2005). A review of the eff ect of winemaking techniques on phenolic extraction in red wines. Am. J. Enol. Vitic. 56:197-206.

 
 

Sahpazidou D, Geromichalos GD, Stagos D, Apostolou A, Haroutounian SA, Tsatsakis AM, Tzanakakis GN, Hayes AW, Kouretas D (2014). Anticarcinogenic activity of polyphenolic extracts from grape stems against breast, colon, renal and thyroid cancer cells. Toxicol. Lett. 230(2):218-224.
Crossref

 
 

Saleem M, Kim HJ, Ali MS, Lee YS (2005). An update on bioactive plant lignans. Nat. Prod. Rep. 22:696-716.
Crossref

 
 

Santiago WE, Teruel BJ, Tinini RCR, Figueredo DG (2014). Postharvest dehydration of Syrah grapes (Vitis vinifera L.) under controlled temperature conditions with real-time monitoring of mass loss. Afr. J. Agric. Res. 10(4):229-234.

 
 

Santos APC, Vanderlinde R, Machado BAS, Mamede MEO (2016) Improving production of aromatic compounds by indigenous yeasts in Chenin Blanc grape must. Afr. J. Agric. Res. 11:2433-2442.
Crossref

 
 

Schofield P, Pell AN, Krause DO (1997). Molecular beacons: Development of a fluorescence-based hybridization technique for ecological studies with ruminal bacteria. Environ. Microbiol. 63:1143-1147.

 
 

Shao Q, Deng Y, Liu H, Zhang A, Huang Y, Xu G, Li M (2014). Essential oils extraction from Anoectochilus roxburghii using supercritical carbon dioxide and their antioxidant activity. Ind. Crops Prod. 60:104e112.

 
 

Silva MV, Loureiro A, Falcão A. (2008). Effect of food on the pharmacokinetic profile of trans-resveratrol. Int. J. Clin. Pharmacol. Ther. 46(11):564-570.
Crossref

 
 

Soquetta MB, Stefanello FS, Huerta KM, Monteiro SS, Rosa CS, Terra NN (2016). Characterization of physiochemical and microbiological properties, and bioactive compounds, of flour made from the skin and bagasse of kiwi fruit (Actinidia deliciosa). Food Chem. 199:471-478.
Crossref

 
 

Souquet JM, Cheynier V, Brossaud F, Moutounet M (1996). Polymeric Proanthocyanidins from grape skins. Phytochemistry 43(2):509-512.
Crossref

 
 

Souquet JM, Labarbe B, Le Guerneve C, Cheynier V, Moutounet M (2000). Phenolic Composition of Grape Stems. J. Agric. Food Chem. 48:1076-1080.
Crossref

 
 

Spigno G, Pizzorno T, De Faveri DM (2008). Cellulose and hemicelluloses recovery from grape stalks. Bioresour. Technol. 99:4329-4337.
Crossref

 
 

Spinelli FR, Dutra SV, Carnieli G, Leonardelli S, Drehmer AP, Vanderlinde R (2016). Detection of addition of apple juice in purple grape juice. Food Control 69:1-4.
Crossref

 
 

Sun BS, Spranger MI, Silva JMR (1996). Extraction of grape seed procyanidins using different organic solvents. In. Proceedings of the 18th International Conference on Polyphenols. Groupe Polyphénols, Bordeaux (France).

 
 

Syed UT, Brazinha C, Crespo JG, Da-Silva JMR (2017). Valorisation of grape pomace: Fractionation of bioactive flavan-3-ols by membrane processing. Sep. Purif. Technol. 172:404-414.
Crossref

 
 

Tomera JF (1999). Current knowledge of the health benefits and disadvantages of wine consumption. Trend Food Sci. Technol. 10:129-138.
Crossref

 
 

Urcan DE, Giacosa S, Torchio F, Segade SR, Raimondi S, Bertolino M, Gerbi V, Pop N, Roll L (2017). 'Fortified' wines volatile composition: Effect of different postharvest dehydration conditions of wine grapes cv. Malvasia moscata (Vitis vinifera L.). Food Chem. 219:346-356.
Crossref

 
 

Versari A (2008). A compasion of analytical methods for mensuring the color componentes of red wines. Food Chem. 106(1):397-402.
Crossref

 
 

Vidal S, Willians P, O'neill MA, Pellerin P (2001). Polyssaccharides from grape berry cells walls. Part I: tissue distribuition and estrutural characterization of the pectic polysaccharides. Carbohydr. Polym. 45:315-323.
Crossref

 
 

Vitac X, Bonert A, Vanderlinde R, Valls J, Richard T, Delaunay JC, Merillon JM, Teissedre PL (2005). Determination of stilbenes (δ--viniferin, trans-astringin, trans-piceid, cis—and trans-resveratrol, εviniferin) in Brazilian wines. J. Agric. Food Chem. 53:5664-5669.
Crossref

 
 

Wada M, Kido H, Ohyama K, Ichibangas T, Kishikaw N, Ohba Y, Nakashima MN, Kurod N, Nakashima K (2007). Chemiluminescent screening of quenching effects of natural colorants against reactive oxygen species: evaluation of grape seed, monascus, gardenia and red radish extracts as multi-functional food additives. Food Chem. 101:980-986.
Crossref

 
 

Wang L, Xu M, Liu C, Wang J, Xi H, Wu B, Loescher W, Duan W, Fan P, Li S (2013). Resveratrols in Grape Berry Skins and Leaves in Vitis Germplasm. PLoS One 8(4):e61642.
Crossref

 
 

Xu C, Yagiz Y, Borejsza-Wysocki W, Lu J, Gu L, Ramírez-Rodrigues MM, Marshall MR (2014b). Enzyme release of phenolics from muscadine grape (Vitis rotundifolia Michx.) skins and seeds. Food Chem. 157:20-29.
Crossref

 
 

Xu C, Yagiz Y, Hsu WY, Simonne A, Lu J, Marshall MR (2014a). Antioxidant, antibacterial and antibiofilm properties of polyphenols from muscadine grape (Vitis rotundifolia Michx.) pomace against selected foodborne pathogens. J. Agric. Food Chem. 62(28):6640-6649.
Crossref

 
 

Xu C, Yagiz Y, Zhao L, Simonne A, Lu J, Marshall MR (2017). Fruit quality, nutraceutical and antimicrobial properties of 58 muscadine grape varieties (Vitis rotundifolia Michx.) grown in United States. Food Chem. 215:149-156.
Crossref

 
 

Yang J, Liu RH, Martinson T (2009). Phytochemical profiles and antioxidant activities of wine grapes. Food Chem. 116(1):332-339.
Crossref

 
 

Yazykova MY, Andreevna KK (2015). The biological properties of extract from seeds, peel and combs of red grapes Marselan Intra-ENTAV 980. J. Biotechnol. 208:S97.
Crossref

 
 

Yilmaz Y, Göksel Z, Erdogan SS, Öztürk A, Atak A, Özer C (2015). Antioxidant activity and phenolic content of seed, skin and pulp parts of 22 grape (Vitis Vinifera L.) cultivas (4 common and 18 registered or candidate for registration). J. Food Process. Preserv. 39:1682-1691.
Crossref

 
 

Zhang P, Fuentes S, Siebert T, Krstic M, Herderich M, Barlow EWR, Howell K (2016a). Comparison data of common and abundant terpenes at different grape development stages in Shiraz wine grapes. Data Brief 8:1127-1136.
Crossref

 
 

Zhang P, Fuentes S, Siebert T, Krstic M, Herderich M, Barlow EWR, Howell K (2016b). Terpene evolution during the development of Vitis vinifera L. cv. Shiraz grapes. Food Chem. 204:463-474.
Crossref

 
 

Zhang S, Cui Y, Li L, Li Y, Zhou P, Luo L, Sun B (2015). Preparative HSCCC isolation of phloroglucinolysis products from grape seed polymeric proanthocyanidins as new powerful antioxidants. Food Chem. 188:422-429.
Crossref