Valorization of Mexican cabernet sauvignon grape pomace: A source of oil and lipophilic bioactive compounds

Abstract This study presents the first analysis of the lipophilic composition of oil extracted from Mexican Cabernet sauvignon grape pomace in Sonora, using ultrasound‐assisted extraction. The findings reveal a promising oil yield of 7.52%, with linoleic acid dominating the fatty acid profile at 64.72%. Notably, the oil is rich in bioactive compounds, including tocopherols‐tocotrienols (828.83 mg/kg), chlorophylls (32.15 mg/kg), carotenoids (550.04 mg/kg), and sterols (513265.51 mg/kg), highlighting its potential for valorization. These components are recognized for their biological potential, suggesting the grape pomace as a valuable source of high‐value lipophilic compounds. This research contributes to the growing interest in utilizing wine industry by‐products, advocating for further exploration of grape pomace's applications in food, cosmetics, and pharmaceuticals, thereby supporting sustainable practices in the agricultural sector.