Esparza Catalán, IreneCimminelli, María JoséMoler Cuiral, José AntonioJiménez Moreno, NereaAncín Azpilicueta, Carmen2021-01-202021-01-2020202076-3921 (Electronic)10.3390/antiox9080720https://academica-e.unavarra.es/handle/2454/39031Grape stem is rich in phenolic compounds, especially stilbenes. These antioxidants can be degraded during the storage of grape stem extracts for long periods of time. The aim of this work was to analyze the stability of Mazuelo stem extracts during storage at 25 and 40◦C, in two different light conditions (amber and transparent vials). The stability of the antioxidants was studied after 2, 4 and 6 months of conservation. Gallic acid and the quercetin derivative concentration were stable throughout the storage period. In contrast, catechin disappeared from all the extracts in just two months of storage. Anthocyanins were significantly affected by temperature, and light enhanced their degradation when the extracts were kept at 40◦C. Resveratrol and viniferin showed a similar behavior. Their concentration decreased from the beginning of storage, and in both cases, they were significantly affected by both temperature and light.14 p.application/pdfeng© 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license.Grape stem extractStabilityTemperatureLightStoragePhenolic compoundsinfo:eu-repo/semantics/articleinfo:eu-repo/semantics/openAccess