Evaluation of the factors influencing the extraction and composition of biologically active substances from secondary raw materials

Authors

DOI:

https://doi.org/10.15587/1729-4061.2026.349976

Keywords:

extract, hydromodule, phenolic compounds, pomace, stem, peel, wood, water-alcohol, CO2-extract, seedless extract, wine-alcohol

Abstract

The object of this study is the technology for producing bioactive compound-rich extracts and high-quality wines. Although several studies have been conducted in winemaking on resource-saving technologies, the factors affecting the amount and extraction of bioactive compounds obtained from residues have not been evaluated.

The content of phenolic compounds in sweet pomace obtained from red grape varieties was higher compared to other variants (19.8 g/kg); however, in acidic pomace from the same varieties, this value was significantly lower, at 11.2 g/kg. The Merlot and Madrasa grape varieties were found to contain higher amounts of bioactive compounds and antioxidants.

The extraction of compounds from the peel, seeds, and whole pomace was carried out at 60°C with a 1:3 solid-to-solvent ratio. For the peel, 95% ethanol and 0.5% tartaric acid were used as the solvent; for the seeds, water with 2% tartaric acid; and for the whole pomace, a 30% water–alcohol mixture (wine–alcohol or juice–alcohol) was applied.

The extracts obtained from the peel, seeds, and whole pomace contained vitamin C (0.98–6.6 mg/g), dietary fiber (1.81–3.00 mg/sm3), phenolic compounds (1.04–2.70 mg/sm3), and antioxidant activity (1265.3–2550.3 µmol Trolox equivalents/dm3).

Investigating the factors affecting the extraction of bioactive compounds from secondary raw materials, selecting appropriate technological methods and regimes that ensure high extract yield and antioxidant properties, and rationalizing the composition and quality of the extracts depending on the preparation method and the ingredients provide a solution to the problem. The results offer a practical solution through the production of bioactive compound-rich extracts that can improve the quality of juices and wines

Author Biographies

Hasil Fataliyev, Azerbaijan State Agricultural University (ASAU)

Doctor of Technical Sciences, Professor

Department of Food Engineering and Expertise

Shafiga Huseynova, Azerbaijan State Agricultural University (ASAU)

Assistant, Doctoral Student

Department of Food Engineering and Expertise

Natavan Gadimova, Azerbaijan State University of Economics (UNEC)

Candidate of Technical Sciences, Associate Professor

Department of Engineering and Applied Sciences

Department of Food Engineering

Mehman Ismayilov, Azerbaijan Technological University (ATU)

Doctor of Philosophy in Engineering, Associate Professor

Department of Food Engineering and Expertise

Elnur Heydarov, Azerbaijan Technological University (ATU)

PhD, Associate Professor

Department of Food Engineering and Expertise

Asaf Rushanov, Nakhchivan State University

Associate Professor

Department of Natural Sciences and Agriculture

Department of Veterinary Medicine

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Evaluation of the factors influencing the extraction and composition of biologically active substances from secondary raw materials

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Published

2026-02-27

How to Cite

Fataliyev, H., Huseynova, S., Gadimova, N., Ismayilov, M., Heydarov, E., & Rushanov, A. (2026). Evaluation of the factors influencing the extraction and composition of biologically active substances from secondary raw materials. Eastern-European Journal of Enterprise Technologies, 1(11 (139), 34–45. https://doi.org/10.15587/1729-4061.2026.349976

Issue

Vol. 1 No. 11 (139) (2026): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

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Copyright (c) 2026 Hasil Fataliyev, Shafiga Huseynova, Natavan Gadimova, Mehman Ismayilov, Elnur Heydarov, Asaf Rushanov

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