This dataset contains supplementary materials supporting the manuscript "Optimization of resveratrol extraction and comprehensive analysis of the biochemical composition of local grape varieties of Uzbekistan". Contents: 1. Manuscript_Clean_Version.docx - The complete manuscript with methods, results, and discussion 2. HPLC chromatogram reports for amino acid analysis: - Kharos_amino_acids.pdf - Mercedes_amino_acids.pdf - Saperavi_amino_acids.pdf 3. HPLC chromatogram reports for resveratrol analysis: - Kharos_resveratrol.pdf - Mercedes_resveratrol.pdf - Saperavi_resveratrol.pdf Data Description: - Amino acid analysis was performed using an Agilent 1200 series HPLC with DAD detection at 269 nm - Resveratrol analysis was performed using Shimadzu LC-20 AD with DAD detection at 281 nm - Samples were collected from three grape varieties (Mercedes, Saperavi, Kharos) grown in Tashkent region, Uzbekistan - All raw data files are provided as original instrument reports For detailed methodology, please refer to the manuscript.

Highlights: - Comprehensive biochemical profiling of autochthonous Uzbek grape varieties «Mercedes», «Saperavi», and «Kharos» was performed for the first time. - The «Kharos» variety was identified as a superior source of essential amino acids, particularly tryptophan and phenylalanine, compared to other studied cultivars. - Acid hydrolysis (2N H₂SO₄) was proven to significantly enhance the concentration of bioactive trans-resveratrol by converting glycosidic forms. - Optimal eco-friendly extraction conditions (75% ethanol, 60°C, 8 hours) were established for maximum polyphenol recovery from grape skins. Abstract This study presents a comprehensive biochemical profiling and extraction optimization for three autochthonous Uzbek grape varieties: «Mercedes», «Saperavi», and «Kharos». Using HPLC and ICP-OES, we quantified amino acids, minerals, and polyphenols, identifying «Kharos» as a superior source of essential amino acids (e.g., tryptophan and phenylalanine). The extraction process was optimized using 75% ethanol at 60°C for 8 hours, followed by a 2N H₂SO₄ acid hydrolysis step, which increased the trans-resveratrol yield by 5.51% through the conversion of glycosidic forms. These results establish foundational data for the industrial valorization of local grape by-products into functional food ingredients.