Obtaining Potentially Functional Oils from Isabella Grape (Vitis labrusca L.) Pomace Using Supercritical Carbon Dioxide

This study sought to implement supercritical fluid extraction (SFE) using CO2 as a solvent to obtain extracts from Isabella grape residues from the Colombian wine industry. In this work factors such as temperature and pressure were optimized to determine the extraction performance, total content of phenolic compounds (TPC), and the fatty acid profile. For TPC, pressure was the most significant variable, followed by temperature determining that at high pressure and temperature TPC is higher, obtaining a value of 7.05 mg GAE/g extract under 32.1 MPa and 50°C conditions. Regarding fatty acids composition, the main fatty acids in Isabella grape residue oil extract were linoleic and oleic, with values of 63.632 g/100g and 17.402 g/100 g, respectively. Isabella grape seeds are a great source of nutritional interest so that their extracted oil could be implemented as an edible oil due to several benefits for health and a high content of antioxidants.