. 2023 Jan 8;13(1):178. doi: 10.3390/life13010178

Table 2.

Total phenolic content and bioactivity of GSO from different varieties.

Grape Variety/Source		Extracting Method	TPC (mg GAE/kg Oil)	Bioactivity	Refs.
White grapes/Hungary	Italian Riesling	Soxhlet-extraction petroleum ether 70 °C, 3 h	1.08	FRAP	[74]
	Cabernet Franc		0.28
	Királyleányka		1.13
	Sauvignon Blanc		0.61
	Rhine Riesling		0.65
Red grapes/Hungary	Pinot Noir		0.24
	Merlot		0.97
	Lemberger		0.28
Red grapes/Italy	Montepulciano	Extraction n-hexane	12.03	antioxidant properties antimicrobial, anti-inflammatory activity	[41]
Red grapes/Italy	Sangiovese	Soxhlet n-hexane 80 °C 6 h	1.71	DPPH-scavenging capacity	[39,75]
White grapes/Italy	Ribolla Gialla	Soxhlet n-hexane 80 °C 6 h	0.81	DPPH-scavenging capacity	[76]
White grapes/Italy	Pinot Grigio	Soxhlet n-hexane 80 °C 6 h	1.37	DPPH-scavenging capacity	[76]
Red grapes/France	Grenache	Soxhlet, n-hexane 80 °C 6 h Crude extracts were solubilized in water/ethanol followed by Folin-Ciocalteu assay	19.50	Antioxidant Activity (FRAP, DPPH)	[77,78]
	Syrah		24.30
	Carignan Noir		25.10
	Mourvèdre		26.30
	Counoise		20.50
	Alicante Bouchet		31.60
White grapes/Chile	Chardonnay	Soxhlet n-hexane 80 °C 6 h	371.50	Antioxidant Activity (FRAP, DPPH)	[79]
Red grapes/Chile	Syrah	Soxhlet n-hexane 80 °C 6 h	327.00	Antioxidant Activity (FRAP, DPPH)	[79]
Red grapes/Argentina	Cabernet Sauvignon	Soxhlet n-hexane 80 °C 6 h	97.57	Antioxidant Activity (FRAP, DPPH)	[80,81]
Red grapes/Argentina	Syrah	Soxhlet n-hexane 80 °C 6 h	96.20	Antioxidant Activity (FRAP, DPPH)	[80,81]
White grapes/China	Chardonnay	Supercritical CO₂ extraction (28 MPa, 45 °C, 25 kg/h, 75 min)	46.60	DPPH- scavenging capacity	[34]
Red grapes/China	Merlot		80.68
Red grapes/China	Cabernet Sauvignon		98.19
White grapes/Serbia	Smederevka	Soxhlet extraction chloroform 6 h, 70 °C	104.30	Antioxidant Activity (FRAP, DPPH) Antimicrobial Activity	[17]
	Tamjanika		76.10
	Rhine Riesling		94.30
	Welschriesling		91.30
	Chardonnay		73.40
	Sauvignon Blanc		100.50
Red grapes/Turkey	Syrah	Soxhlet n-hexane 80 °C 6 h	182.59	DPPH radical scavenging effect	[44]
	Syrah	Cold-pressed Bligh and Dyer extraction	148.21
	Merlot	Soxhlet n-hexane 80 °C 6 h	148.52
	Merlot	Cold-pressed Bligh and Dyer extraction	151.51
	Sangiovese	Soxhlet n-hexane 80 °C 6 h	352.29
	Sangiovese	Cold-pressed Bligh and Dyer extraction	177.30
	Cabernet Sauvignon	Soxhlet n-hexane 80 °C 6 h	452.99
	Cabernet Sauvignon	Cold-pressed Bligh and Dyer extraction	182.41
White grapes/Turkey	Sauvignon Blanc	Soxhlet n-hexane 80 °C 6 h	128.81	DPPH radical scavenging effect	[44]
White grapes/Turkey	Sauvignon Blanc	Cold-pressed Bligh and Dyer Extraction	102.55	DPPH radical scavenging effect	[44]
Red grapes/Serbia	Merlot	Cold pressing	12.66	Evaluation of the free radical scavenging effect on DPPH radicals	[71]
Red grapes/Serbia	Hamburg		44.69
White grapes/Serbia	Italian Riesling		9.29
White grapes/Serbia	Sila-Serbian autochthonous		11.94

TPC, total phenolic content; GAE, gallic acid equivalents; DPPH, 2,2-diphenyl-1-picrylhydrazyl, FRAP, ferric reducing antioxidant power.