Upcycling of Whole Pisco Grape Pomace: Influence of Emerging Extractions on Antioxidant Potential and Functional Quality of the Lipophilic Fractions

This work aimed to promote an integrated valorization approach for recovering lipophilic fractions from whole pisco grape pomace using emerging extraction technologies such as Randall (40 °C, 360 min) and Pressurized Liquid Extraction (PLE: 60 °C, 10 min) to characterize lipid-soluble biocompounds and evaluate their functional quality and antioxidant potential. PLE achieved maximum extraction yields (11–15%). Extraction techniques did not significantly alter fatty acid profiles, with C18:2n6c linoleic acid being most abundant (65–69%), followed by C18:1n9c oleic acid (17–21%), while C20:1 eicosanoid acid was least prevalent (1–2%). The fatty acid profile enabled functional potential evaluation through atherogenicity, thrombogenicity, and hypocholesterolemic/ hypercholesterolemic ratios, showing values comparable to other lipid sources. α-Tocopherol content was significantly influenced by extraction techniques (87–645 μg/g), while polyphenol content showed no significant differences between methods (0.6–0.8 mg GAE/g extract). Randall demonstrated higher DPPH radical scavenging capacity (25–30%), while PLE presented higher ORAC values (68–120 μmolTE/g extract). This represents the first characterization of lipophilic fractions from this pomace type, highlighting how emerging extraction techniques affect recovery of high-quality, antioxidant-rich fractions. Results suggest their potential as functional biocompound sources and candidates for various applications, contributing to grape waste valorization strategies.