Study on the Biochemical Composition of Defatted Residues Derived from Grape Seeds in the Winemaking Industry

Vugar Mikayilov; Umide Majnunlu

doi:10.2991/978-94-6239-668-5_82

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Study on the Biochemical Composition of Defatted Residues Derived from Grape Seeds in the Winemaking Industry

Authors

Vugar Mikayilov¹, Umide Majnunlu²^{, 3}^{, *}

¹Department of Technology of Organic Substances and High Molecular Compounds, Azerbaijan State Oil and Industry University, AZ1010, Nasimi District, Azadlig Avenue, 20, Baku, Azerbaijan

²Department of Engineering and Applied Sciences, Azerbaijan State University of Economics (UNEC), AZ1001, Murtuza Mukhtarov Street, 194, Baku, Azerbaijan

³Department of Physical and Chemical Analyses, Research Institute of Viticulture and Winemaking, AZ0118, Absheron, 20 January Str., Baku, Azerbaijan

^*Corresponding author. Email: umida-majnunlu@unec.edu.az

Corresponding Author

Umide Majnunlu

Available Online 14 May 2026.

DOI: 10.2991/978-94-6239-668-5_82 How to use a DOI?
Keywords: grape varieties; rainfed condition; irrigated condition; biochemical indicators
Abstract: The present research focuses on the efficient utilization and recycling of waste materials generated within the winemaking industry. The main objec-tive of the study was to investigate the biochemical composition of defatted residues obtained after oil extraction from grape seeds and to assess their potential applications in the food industry and animal husbandry.

Comprehensive biochemical analyses were carried out to determine the contents of moisture, ash, oilness, crude protein, indigestible fiber, nitrogen and nitrogenous compounds, dry matter, as well as macroelements such as Ca, K, Mg, P, and S, and microelements including As, Al, B, Ba, Co, Cr, Cu, Fe, Mn, Na, Ni, Pb, Sr, and Zn. According to the analysis results, the moisture content of the defatted residues was 8.7%, determined in accordance with GOST 13586.5-2015. The oilness content varied from 5.19 to 6.0 g/100 g (GOST 27670-88). The dry protein content was 9.0–14.0 g/100 g (GOST 10846-91), crude fiber ranged from 40–42%. Moisture content ranged between 6.02–11.42%, ash be-tween 1.98–3.26%, oilness 0.82–1.12%, crude protein 7.86–9.92%, and total indigestible fiber ranged from 67–81%. Dry matter content was rec-orded between 52.8–68.4%, while the concentrations of macro- and micro-elements also fluctuated depending on variety and growing conditions. The findings demonstrate that the defatted residues are rich in biologically active compounds and possess substantial potential for use as additives in the food industry and as supplements in animal feed. This study contributes to the development of sustainable winemaking practices and the rational utilization of grape processing by-products in Azerbaijan.
Copyright: © 2026 The Author(s)
Open Access: Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

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Volume Title: Proceedings of the International Conference on Current Problems in Engineering and Applied Sciences (ICCPEAS 2025)
Series: Advances in Engineering Research
Publication Date: 14 May 2026
ISBN: 978-94-6239-668-5
ISSN: 2352-5401
DOI: 10.2991/978-94-6239-668-5_82 How to use a DOI?
Open Access: Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

Cite this article

ris enw bib

TY  - CONF
AU  - Vugar Mikayilov
AU  - Umide Majnunlu
PY  - 2026
DA  - 2026/05/14
TI  - Study on the Biochemical Composition of Defatted Residues Derived from Grape Seeds in the Winemaking Industry
BT  - Proceedings of the International Conference on Current Problems in Engineering and Applied Sciences (ICCPEAS 2025)
PB  - Atlantis Press
SP  - 782
EP  - 790
SN  - 2352-5401
UR  - https://doi.org/10.2991/978-94-6239-668-5_82
DO  - 10.2991/978-94-6239-668-5_82
ID  - Mikayilov2026
ER  -

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