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Antioxidant activities, sensory and anti-influenza activity of grape skin tea infusion

Overview of attention for article published in Food Chemistry, May 2011
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About this Attention Score

  • In the top 25% of all research outputs scored by Altmetric
  • High Attention Score compared to outputs of the same age (93rd percentile)
  • High Attention Score compared to outputs of the same age and source (96th percentile)

Mentioned by

news
2 news outlets

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mendeley
96 Mendeley
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Article details
Title
Antioxidant activities, sensory and anti-influenza activity of grape skin tea infusion
Published in
Food Chemistry, May 2011
DOI 10.1016/j.foodchem.2011.05.032
Pubmed ID
Authors
Abstract

Grape skin extracts from pinot noir and pinot gris exhibited significant in vitro antiviral (influenza virus) activity. Five tea infusions from grape skins (Vitis vinifera var. pinot noir and pinot gris) without any additives (control pinot noir and control pinot gris) or by adding variable amounts of green tea and hibiscus were investigated as a means to utilise wine wastes. The antioxidant activities (DPPH scavenging capacity and superoxide anion radical scavenging capacity), total phenolics, the polyphenolics profile and objective colour measurements (CIELab) were determined on freeze-dried water extracts of all five tea infusions, hibiscus and green tea. The colour parameters, L(∗) and a(∗) values, varied widely (P<0.05) for all the infusions as a result of having different levels and variety of pigments. The tea infusions exhibited weak antioxidant activity and the antiviral activity in grape skin appears not related to phenolics contents.

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Mendeley demographics

Mendeley demographics

The data shown below were compiled from readership statistics for 96 Mendeley readers of this research output. Click here to see the associated Mendeley record.
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Geographical breakdown

Geographical breakdown
Country Count As %
United States 1 1%
Indonesia 1 1%
Unknown 94 98%

Demographic breakdown

Readers by professional status
Readers by professional status Count As %
Student > Master 13 14%
Researcher 13 14%
Student > Bachelor 11 11%
Student > Ph. D. Student 10 10%
Student > Doctoral Student 6 6%
Other 21 22%
Unknown 22 23%
Readers by discipline
Readers by discipline Count As %
Agricultural and Biological Sciences 34 35%
Biochemistry, Genetics and Molecular Biology 10 10%
Chemistry 7 7%
Engineering 5 5%
Chemical Engineering 2 2%
Other 5 5%
Unknown 33 34%
Attention Score in Context

Attention Score in Context

This research output has an Altmetric Attention Score of 18. This is our high-level measure of the quality and quantity of online attention that it has received. This Attention Score, as well as the ranking and number of research outputs shown below, was calculated when the research output was last mentioned on 25 May 2023.
All research outputs
#2,541,899
of 34,307,719 outputs
Outputs from Food Chemistry
#703
of 17,278 outputs
Outputs of similar age
#10,426
of 161,221 outputs
Outputs of similar age from Food Chemistry
#6
of 177 outputs
Altmetric has tracked 34,307,719 research outputs across all sources so far. Compared to these this one has done particularly well and is in the 92nd percentile: it's in the top 10% of all research outputs ever tracked by Altmetric.
So far Altmetric has tracked 17,278 research outputs from this source. They typically receive a little more attention than average, with a mean Attention Score of 5.9. This one has done particularly well, scoring higher than 95% of its peers.
Older research outputs will score higher simply because they've had more time to accumulate mentions. To account for age we can compare this Altmetric Attention Score to the 161,221 tracked outputs that were published within six weeks on either side of this one in any source. This one has done particularly well, scoring higher than 93% of its contemporaries.
We're also able to compare this research output to 177 others from the same source and published within six weeks on either side of this one. This one has done particularly well, scoring higher than 96% of its contemporaries.