ArticleMolecules (Basel, Switzerland)2024
Green Method Comparison and Optimization of Anthocyanin Recovery from "Sangiovese" Grape Pomace: A Critical Evaluation of the Design of Experiments Approach.
Article in Molecules (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.
- Anthocyanin-Rich Nerello Mascalese Pomace Extract: Effects on Osteoblast Differentiation and Bone Matrix Mineralization.Foods (Basel, Switzerland) · 2026Article
- Optimization of Ultrasound-Assisted Extraction of Anthocyanins from Torch Ginger.Foods (Basel, Switzerland) · 2026Article
- Biochemical Analysis of Wheat Milling By-Products for Their Valorization as Potential Food Ingredients.International journal of molecular sciences · 2025Article
- Valorization of Grape Pomace: A Review of Phenolic Composition, Bioactivity, and Therapeutic Potential.Antioxidants (Basel, Switzerland) · 2024Review
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2 authors.
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Abstract
Grape pomace is the main by-product obtained from wine production that is still enriched in bioactive compounds. Within a framework of waste/by-product reuse through a sustainable approach, various green methods were utilized in this work to recover anthocyanins from the pomace resulting from "Sangiovese" grape vinification. Ultrasound- and Microwave-Assisted Extractions (UAE and MAE) were coupled with the use of green solvents, such as acidified water, an ethanol/water mixture, and Natural Deep Eutectic Solvents (NaDES), and their efficacy was compared with that of a conventional method based on a methanol/acidified water mixture. The Total Anthocyanin Index ranged from 36.9 to 75.2 mg/g DW for UAE, and from 54.4 to 99.6 mg/g DW for MAE, while resulting in 47.1 mg/g DW for conventional extraction. A Design of Experiments (DoE) approach was applied to MAE, the most efficient technique. Temperature, time, and the solid-to-liquid ratio were set as X variables, while malvidin-3-
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Registered trials
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