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Volume 13
Issue 5
10.3390/pr13051597
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This is an early access version, the complete PDF, HTML, and XML versions will be available soon.
Article

Valorization of Grape Seed Cake by Subcritical Water Extraction

by
Marko V. Malićanin
1,
Jaroslava Švarc-Gajić
2,
Steva M. Lević
3,
Vladislav A. Rac
3,*,
Ana S. Salević-Jelić
3,
Mirjana B. Pešić
3,
Danijel D. Milinčić
3,
Diana Pasarin
4 and
Vesna M. Rakić
3
1
Faculty of Agriculture Kruševac, University of Niš, 37000 Kruševac, Serbia
2
Faculty of Technology Novi Sad, University of Novi Sad, 21000 Novi Sad, Serbia
3
Faculty of Agriculture, University of Belgrade, 11080 Belgrade, Serbia
4
National Institute for Research & Development in Chemistry and Petrochemistry—ICECHIM, 060021 Bucharest, Romania
*
Author to whom correspondence should be addressed.
Processes 2025, 13(5), 1597; https://doi.org/10.3390/pr13051597
Submission received: 23 April 2025 / Revised: 14 May 2025 / Accepted: 19 May 2025 / Published: 20 May 2025
(This article belongs to the Special Issue New Advances in Green Extraction Technology for Natural Products)
Versions Notes

Abstract

Agricultural waste originating from the wine industry presents an environmental and economic issue. Grape seeds, a major constituent of grape pomace, are only partially valorized through oil extraction. The cake remaining after oil production is rich in valuable bioactive compounds. In this study, an advanced extraction technique, which utilizes subcritical water, was employed for bioactive compound recovery from defatted grape seed cakes. Extraction was performed in a nitrogen atmosphere (10 bar) at 130 °C and 170 °C. The extracts were characterized in terms of the total polyphenols, flavonoids, proteins and antioxidant activity. Detailed polyphenol profiles were determined using UHPLC Q-ToF MS analysis. Quantification of the individual sugars was performed by HPLC. The amino acid profile was determined using ion chromatography. The yield of phenolic acids was found to be higher at 170 °C (883 vs. 557 mg/100 g at 130 °C), while the flavonoid content was favored at 130 °C (596 vs. 185 mg/100 g at 170 °C). The total protein, essential amino acid and xylo-oligosaccharide content was higher at 170 °C. The obtained results show that the use of water as the extraction solvent in subcritical conditions is a promising technique for the environmentally friendly valorization of grape seed cakes and biowaste in general.
Keywords: grape seed cake; subcritical water extraction; polyphenol profile; antioxidant activity; amino acid profile; sugars grape seed cake; subcritical water extraction; polyphenol profile; antioxidant activity; amino acid profile; sugars

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MDPI and ACS Style

Malićanin, M.V.; Švarc-Gajić, J.; Lević, S.M.; Rac, V.A.; Salević-Jelić, A.S.; Pešić, M.B.; Milinčić, D.D.; Pasarin, D.; Rakić, V.M. Valorization of Grape Seed Cake by Subcritical Water Extraction. Processes 2025, 13, 1597. https://doi.org/10.3390/pr13051597

AMA Style

Malićanin MV, Švarc-Gajić J, Lević SM, Rac VA, Salević-Jelić AS, Pešić MB, Milinčić DD, Pasarin D, Rakić VM. Valorization of Grape Seed Cake by Subcritical Water Extraction. Processes. 2025; 13(5):1597. https://doi.org/10.3390/pr13051597

Chicago/Turabian Style

Malićanin, Marko V., Jaroslava Švarc-Gajić, Steva M. Lević, Vladislav A. Rac, Ana S. Salević-Jelić, Mirjana B. Pešić, Danijel D. Milinčić, Diana Pasarin, and Vesna M. Rakić. 2025. "Valorization of Grape Seed Cake by Subcritical Water Extraction" Processes 13, no. 5: 1597. https://doi.org/10.3390/pr13051597

APA Style

Malićanin, M. V., Švarc-Gajić, J., Lević, S. M., Rac, V. A., Salević-Jelić, A. S., Pešić, M. B., Milinčić, D. D., Pasarin, D., & Rakić, V. M. (2025). Valorization of Grape Seed Cake by Subcritical Water Extraction. Processes, 13(5), 1597. https://doi.org/10.3390/pr13051597

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