Identification of factors influencing the composition and antioxidant activity of grape pomace and its extracts

Authors

DOI:

https://doi.org/10.15587/2706-5448.2026.358461

Keywords:

wine waste, grape skins, seed, pulp, grape pomace, antioxidant activity, radical scavenging activity phenolic compounds, anthocyanins

Abstract

The object of research is the quality of grape berry components and the extracts obtained from them. The effect of grape variety and extraction method on the composition and antioxidant properties of berry components and their extracts has not been sufficiently studied.

It was found that, in terms of flavonoid content, the Madrasa and Merlot varieties are superior, while Merlot is also distinguished by higher tannin content. Among the white varieties, Rkatsiteli stands out with relatively higher indicators. In terms of antioxidant activity, the pomace of Rkatsiteli (79.2%) and Bayan Shirey (75.6%), as well as the seeds of Madrasa (87.1%) and Rkatsiteli (86.9%), showed the highest values. The CO₂ extract of grape skins demonstrated a higher radical scavenging capacity (128.1 mg/ml) and antioxidant activity (73.1%) compared to other samples.

This is explained by the biochemical characteristics of grape varieties, the fact that phenolic compounds are mainly concentrated in the skins and seeds, and the efficiency of extraction methods. Since CO₂ extraction is carried out at low temperatures in an inert gas environment, bioactive compounds are better preserved, resulting in higher antioxidant activity.

A comprehensive evaluation of the effect of grape variety and extraction method on the composition and antioxidant activity of berry components constitutes the features of this research.

The results can be applied in the food industry, winemaking, and pharmaceuticals. Their practical application ensures higher efficiency under optimal conditions – such as selecting suitable grape varieties, proper preparation of raw materials, and the use of more effective extraction methods like CO₂ technology.

Author Biographies

Hasil Fataliyev, Azerbaijan State Agricultral University (ASAU)

Doctor of Technical Sciences, Professor

Department of Food Engineering and Expertise

Gunay Hajiyeva, Azerbaijan State University of Economics (UNEC)

PhD Student

Department of Engineering and Applied Sciences

Department of Food Engineering

Natavan Gadimova, Azerbaijan State University of Economics (UNEC)

Candidate of Technical Sciences, Associate Professor

Department of Engineering and Applied Sciences

Department of Food Engineering

Konul Baloghlanova, Azerbaijan State Oil and Industry Inuversity (ASOIU)

PhD in Technical Science

Department of Technology of Organic Substances and Complete Molecular Compounds

Shabnam Fataliyeva, Azerbaijan State Agricultral University (ASAU)

Assistant

Department of Food Engineering and Expertise

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Identification of factors influencing the composition and antioxidant activity of grape pomace and its extracts

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Published

2026-04-30

How to Cite

Fataliyev, H., Hajiyeva, G., Gadimova, N., Baloghlanova, K., & Fataliyeva, S. (2026). Identification of factors influencing the composition and antioxidant activity of grape pomace and its extracts. Technology Audit and Production Reserves, 2(3(88), 44–52. https://doi.org/10.15587/2706-5448.2026.358461

Issue

Vol. 2 No. 3(88) (2026): Chemical engineering

Section

Food Production Technology

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Copyright (c) 2026 Hasil Fataliyev, Gunay Hajiyeva, Natavan Gadimova, Konul Baloghlanova, Shabnam Fataliyeva

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