Effects of subcritical water extraction and cultivar geographical location on the phenolic compounds and antioxidant capacity of Quebranta (Vitis vinifera) grape seeds from the Peruvian pisco industry by-product

The objectives of this study were to evaluate the effects grape cultivar geographical location and extraction technique on total phenolic compounds (TPC), antioxidant capacity (AC), oil yield quality Quebranta (Vitis vinifera) seeds. Seeds defatted with supercritical CO2 bioactive extracted subcritical water macerations methanol, ethanol, acetone. differences in seed not significant (p > 0.05). most abundant fatty acid determined was linoleic (66.37-67.37%). highest TPC corresponded extracts from zones A B obtained water, 167.56 ± 10.40 161.83 4.95 mg GAE/g dw, respectively. AC by DPPH also achieved (1,479.90 12.86 1,628.15 80.32 µmol TE/g respectively) extraction. FRAP observed C, 1,429.29 29.75 1,389.54 7.46 Grape is a valuable source nutritionally compounds, which can be by-products pisco production for potential use food pharmaceutical industries.