Modeling and Chemical Characterization of Grape Stem Extracts for Antioxidant Product Design

A recent study conducted by researchers from the All-Russian National Research Institute of Viticulture and Winemaking (Yalta, Russia) and Vernadsky Crimean Federal University (Simferopol, Russia) investigated the modeling and design of product compositions using grape stem extracts, with an emphasis on phenolic compounds and antioxidant activity. The researchers used ultraviolet-visible (UV-vis) spectrophotometry to quantify the phenolic compounds via the Folin-Ciocalteu method and high-performance liquid chromatography (HPLC). A paper based on this research was published in the journal Frontiers in Bioscience (1).

A significant byproduct of winemaking, grape stems are a rich source of bioactive phenolic substances. The phenolic composition of grapes is generally determined by the technology implemented in the processing procedure. Although traditional European methods for dry wine production rejects the use of grape stems, the stems are a source of phenolic compounds that largely affect the scale of the antioxidant activity (2–7). They also have been found to be rich in bioactive compounds with high antioxidant activity, which suggests that their extracts could serve as effective antioxidant-containing components in developing novel products with enhanced antioxidant capacity (8).

“Despite extensive characterization of the polyphenolic profile of grape stems,” the authors write in their paper (1), “a gap remains in the literature regarding optimizing product formulations that incorporate (their) extracts. Thus, the present study was designed to provide a comprehensive qualitative and quantitative analysis of the phenolic compounds in grape stem extracts. In addition, this study aimed to evaluate the antioxidant activity of these extracts using advanced modern analytical techniques. Furthermore, a unified mathematical model based on systems of linear equations will be developed and validated to predict and optimize the composition and properties of products formulated using grape stem extracts.”

According to the researchers, their study was unique in that it combined detailed chemical characterization with mathematical modeling (1). By maximizing the utilization of grape stems, the researchers wrote, it can help develop novel products in the food industry (1).

The mass concentration of phenolic substances in the extracts analyzed in this research ranged from 7.95 to 16.40 g/dm³, and the antioxidant activity ranged from 6.30 to 13.90 g/dm³. Identifying the compositions of stem extracts was conducted with a focus on studying substances with a non-flavonoid structure, which included phenolic acids, esters, and stilbenes. Statistical analysis (analysis of variance [ANOVA] with post-hoc t-tests) confirmed significant differences (p < 0.05) between grape varieties. In addition, the developed mathematical model-validated using coefficient of determination (R²) and root mean squared error (RMSE) metrics-demonstrated robust predictive capabilities for product compositions (1).

“These results,” the authors of the study wrote (1), “indicate that grape stems are a valuable source of bioactive compounds for developing functional products. In addition, the proposed mathematical modeling approach offers a reliable method for designing product compositions. These findings provide a basis for developing software tools to optimize product formulation in the food industry.”

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References

1. Grishin, Y.; Kazak, A.; Chernousova, I. et al. Modeling and Designing the Composition and Properties of Products Using Extracts of Grape Stems. Front. Biosci. (Elite Ed.) 2025, 17 (4), 36555. DOI: 10.31083/FBE36555
2. Said, S.; Noureddine, G.; Eddine, L. S. et al. Phenolic Content, HPLC Analysis and Antioxidant Activity Extract from Tamarix gallica and Tamarix articulata Growing in Southeast of Algeria. RJPT 2018, 11, 3826–3832. DOI: 10.5958/0974-360X.2018.00701.1.
3. Ferreyra, S.; Bottini, R.; Fontana, A. Assessment of Grapevine Stems as Source of Phenolics with Antioxidant Properties. Revista de la Facultad de Ciencias Agrarias 2019, 51, 417–426. https://revistas.uncu.edu.ar/ojs3/index.php/RFCA/article/view/2728
4. Gouvinhas, I.; Santos, R.; Queiroz, M. et al. Monitoring the Antioxidant and Antimicrobial Power of Grape (Vitis vinifera L.) Stems Phenolics Over Long-Term Storage. Ind. Crops Prod. 2018, 126, 83–91. DOI: 10.1016/J.INDCROP.2018.10.006
5. Goufo, P.; Singh, R. K.; Cortez, I. A Reference List of Phenolic Compounds (Including Stilbenes) in Grapevine (Vitis vinifera L.) Roots, Woods, Canes, Stems, and Leaves. Antioxidants 2020, 9, 398. DOI: 10.3390/antiox9050398
6. Johnson, J. B.; Timofeev, R.; Kazak, A. et al. A Study of the UV Spectral Features in Wine and Their Correlation with Phenolic Constituents. Front. Biosci. (Elite Edition) 2024, 16, 16. DOI: 10.31083/j.fbe1602016
7. Corrales, M.; Toepfl, S.; Butz, P. et al. Extraction of Anthocyanins from Grape By-Products Assisted by Ultrasonics, High Hydrostatic Pressure or Pulsed Electric Fields: A Comparison. Innov. Food Sci. Emerg. Technol. 2008, 9, 85–91. DOI: 10.1016/j.ifset.2007.06.002
8. Costa-Pérez, A.; Medina, S.; Sánchez-Bravo, P. et al. The (Poly)phenolic Profile of Separate Winery By-Products Reveals Potential Antioxidant Synergies. Molecules (Basel, Switzerland) 2023, 28, 2081. DOI: 10.3390/molecules28052081