EventsThe 5th International Electronic Conference on Processes
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This submission belongs to the session S1. Environmental and Green Processes of the event The 5th International Electronic Conference on Processes
Published date
15 Oct, 2026
Academic Editor
author-avatarJuan Francisco García Martín
Citation
Rafaela Magalhães, Liliana Espírito Santo, Jorge Alcobia, Thiago Freitas, Rita Carneiro Alves, Beatriz Oliveira, Optimization of Microwave-Assisted Extraction of Bioactive Compounds from Grape Pomace Using Response Surface Methodology, in Proceedings of The 5th International Electronic Conference on Processes, 20 October–22 October 2026, MDPI: Basel, Switzerland
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Optimization of Microwave-Assisted Extraction of Bioactive Compounds from Grape Pomace Using Response Surface Methodology

Rafaela Magalhães 1
Liliana Espírito Santo 1,2
Jorge Alcobia 1
Thiago Freitas 1
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Rita Carneiro Alves 1
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Beatriz Oliveira 3
1. LAQV-REQUIMTE, Faculty of Pharmacy, University of Porto, Rua Jorge de Viterbo Ferreira 228, 4050-313 Porto, Portugal
2. Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, University of Vigo, E-32004 Ourense, Spain
3. Faculty of Pharmacy, University of Porto, Rua Jorge de Viterbo Ferreira 228, 4050-313 Porto, Portugal
Abstract

Wine production is one of the most important agricultural activities worldwide. In addition to large annual wine production volumes, it also generates waste, notably grape pomace (GP). Traditionally regarded as waste, this residue has been reanalyzed from the perspective of bioeconomy and circular economy principles, proving to be a rich source of bioactive compounds with great valorization potential [1]. Its heterogeneous composition includes a variety of polyphenols and other secondary metabolites associated with several biological properties. The sustainable valorization of this residue is increasingly important within the framework of circular economy and bioeconomy strategies. A conventional solid–liquid extraction was initially performed as a reference method for the recovery of bioactive compounds from GP. Subsequently, microwave-assisted extraction (MAE) was optimized using Response Surface Methodology (RSM), evaluating its effect on total phenolic content (TPC), total flavonoid content (TFC), total anthocyanin content (TAC), and antioxidant activity determined by DPPH radical scavenging and Ferric Reducing Antioxidant Power (FRAP) assays. The optimal extraction conditions predicted by the model were 39.8 min, 70 °C, 40.61% ethanol, and a solid-to-liquid ratio of 672.73 mg/ 100 mL. Experimental validation confirmed the suitability of the optimized conditions, showing good agreement between predicted and experimental responses. Furthermore, MAE provided higher recovery yields for most of the evaluated responses compared with conventional extraction, demonstrating its effectiveness to improve extraction performance.

The results obtained demonstrate the effectiveness of microwave-assisted extraction as a sustainable approach for the recovery of bioactive compounds from GP. The optimization of the extraction process enabled improved extraction performance compared with conventional methodologies, reinforcing the potential of this technology for the valorization of winery by-products. These findings support the implementation of resource-efficient strategies that contribute to the transition towards a more circular and sustainable agri-food sector

Keywords
Winery by-products; green extraction; phenolic compounds; antioxidant activity; bioeconomy; sustainable processing
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