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. 2025 Jul 15;30(14):2977.
doi: 10.3390/molecules30142977.

Efficient Conditions of Enzyme-Assisted Extractions and Pressurized Liquids for Recovering Polyphenols with Antioxidant Capacity from Pisco Grape Pomace as a Sustainable Strategy

Jacqueline Poblete  1 , Mario Aranda  2 , Issis Quispe-Fuentes  1
Affiliations

Efficient Conditions of Enzyme-Assisted Extractions and Pressurized Liquids for Recovering Polyphenols with Antioxidant Capacity from Pisco Grape Pomace as a Sustainable Strategy

Jacqueline Poblete et al. Molecules. .

Abstract

The pisco industry generates significant environmental waste, particularly grape pomace, which is a rich source of phenolic compounds. Emerging extraction technologies offer promising alternatives for recovering these bioactive components. This study evaluated enzyme-assisted extraction (EAE) and pressurized liquid extraction (PLE) techniques using response surface methodology to optimize phenolic compound yield and antioxidant capacity. Specifically, a D-optimal design was applied for EAE, and a Box-Behnken design was applied for PLE. The optimal extraction conditions for EAE were 0.75 U/mL of tannase, 40 U/mL of cellulase, 20 °C, and 15 min. For PLE, the optimal parameters were 54% ethanol, 113 °C, and three extraction cycles. These conditions yielded 38.49 mg GAE g-1 dw and 50.03 mg GAE g-1 dw of total polyphenols and antioxidant capacities of 342.47 μmol TE g-1 dw and 371.00 μmol TE g-1 dw, respectively. The extracts obtained under optimal conditions were further characterized through chromatographic techniques to determine their phenolic profiles. Seven phenolic compounds were identified: gallic acid, catechin, epicatechin, 4-hydroxybenzoic acid, quercetin-3-rutinoside hydrate, quercetin-3-O-rhamnoside, and kaempferol. PLE extracts exhibited the highest concentration of these compounds. These findings demonstrate that recovering antioxidant-rich phenolic compounds from pisco grape pomace using innovative extraction methods is a viable strategy for obtaining functional ingredients and supporting sustainable industrial practices.

Keywords: antioxidant capacity; efficient conditions; enzyme-assisted extraction; liquid pressurized extraction; pisco grape pomace; polyphenols.

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Conflict of interest statement

Pisquera of Chile, responsible for providing the pisco grape pomace used in this study, was not involved in the design of the research; in the collection, analysis, or interpretation of the data; nor in the preparation of the manuscript or in the decision to submit it for publication.

Figures

Figure 1
Figure 1
Three-dimensional surface graphs from enzyme-assisted extraction (EAE). (A) Total polyphenol content (TPC) (time–temperature); (B) antioxidant capacity (time–temperature); (C) antioxidant capacity (tannase–cellulase). On the color scale: blue represents low values and red high values.
Figure 2
Figure 2
Three-dimensional surface graphs from pressurized liquid extraction (PLE). (A) Total polyphenol content (TPC) (ethanol concentration–temperature); (B) total polyphenol content (TPC) (ethanol concentration–extraction cycles); (C) antioxidant capacity (ethanol concentration–temperature), and (D) antioxidant capacity (ethanol concentration–extraction cycles). On the color scale: blue represents low values and red high values.
Figure 3
Figure 3
Profile of phenolic compounds from pisco grape pomace: (1) gallic acid, (2) catechin, (3) epicatechin, (4) 4-hydroxybenzoic acid, (5) quercetin-3-rutinoside hydrate, (6) quercetin-3-O-rhamnoside, (7) kaempferol. Comparison of the profile of phenolic compounds of pisco grape pomace enzyme-assisted extraction (red) and pressurized liquid extraction (blue).
See this image and copyright information in PMC

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