Enhancing phenolic compound recovery from red and white grape pomace residues using a synergistic ultrasound- and enzyme-assisted extraction approach (cellulase, hemicellulase, and pectinase treatments)

Purpose: The primary purpose of the data collection was to support the development and optimization of the ultrasound- and enzyme-assisted extraction (UEAE) method for recovering phenolic compounds from red and white grape pomace. The datasets provide comprehensive experimental evidence used to evaluate how various process parameters — including enzyme mixture composition, pH, temperature, and duration of ultrasound and enzymatic treatment — influence extraction efficiency, total phenolic content, and antioxidant activity.Scope: The dataset encompasses both the design and results of laboratory experiments assessing multiple extraction strategies (SLE, UAE, EAE, and combined UEAE variants). It includes:Experimental design data (DoE.xlsx): Variables and process conditions applied in optimization trials.Quantitative analytical data (Total_Phenolic_Content.xlsx, DPPH.xlsx, ABTS.xlsx): Measurements of total phenolic content and antioxidant activity for different extraction methods.Chemical composition data (LC-MSMS.xlsx): LC-MS/MS analyses identifying and quantifying specific phenolic compounds in extracts from red and white grape pomace.Graphical outputs (Figures 1–4): Visual representations of response surface models, compound distributions, and the experimental workflow.Please consult the Readme.txt file for additional information.