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

The pisco industry generates significant environmental waste, particularly grape pomace, a rich source of phenolic compounds. Emerging extraction technologies offer promising alternatives for recovering these bioactive components. This study evaluat-ed enzyme-assisted extraction (EAE) and pressurized liquid extraction (PLE) tech-niques, 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 for PLE. The optimal extraction conditions for EAE were 0.75 U of tannase, 40 U of cellulase, 20 °C, and 15 minutes. 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 ob-tained under optimal conditions were further characterized through chromatographic techniques to determine their phenolic profiles. Seven phenolic compounds were iden-tified: gallic acid, catechin, epicatechin, 4-hydroxybenzoic acid, quercetin-3-rutinoside hydrate, quercetin-3-O-rhamnoside, and kaempferol. PLE extracts exhibited the high-est concentration of these compounds. These findings demonstrate that recovering an-tioxidant-rich phenolic compounds from pisco grape pomace using innovative extrac-tion methods is a viable strategy for obtaining functional ingredients and supporting sustainable industrial practices.