From Waste to Health: An Integrative Bioinformatics Approach to the Therapeutic Potential of Burgund Grape Pomace Extracts Obtained by Microwave-Assisted Extraction

This study explores a sustainable strategy for recovering and assessing the bioactivity of resveratrol from Burgund grape pomace. Wet and dried pomace were milled and subjected to microwave-assisted extraction (MAE) with 99.9% ethanol (1:10 w/v, 20 min). Wet pomace yielded a slightly higher total polyphenol content (6.25 mg GAE/g) than dried samples (6.13 mg GAE/g). UHPLC analysis confirmed resveratrol levels of 0.047–0.055 µg/mL in wet pomace, exceeding those in dried samples. Antioxidant activity (DPPH assay) correlated strongly with polyphenol content. In silico profiling indicated compliance with Lipinski’s and Veber’s rules, high intestinal absorption (~91%), moderate permeability, CYP3A4-mediated metabolism, and a favorable safety profile. These findings demonstrate the efficiency of MAE and underline the therapeutic potential of resveratrol, supporting grape pomace as a reproducible, ethical, and eco-responsible resource.