Tag Archives: Grape Seed Oil

Comparative Study of Seed Composition of White and Red Grape Varieties (Published)

The composition of grape seeds was investigated. The content of proteins was found to be 6.3-8.9%, of carbohydrates – 65.5-70.9%, of glyceride oil – 11.6 16.5%. The content of phospholipids, mainly phosphatidylcholine, phosphatidylinositol, phosphatidylethanolamine and phosphatidic acids in the oils, was 0.6-0.9%. The sterol content was 0.3-0.4% while β-sitosterol (70.0-72.1%) and campesterol (18.5-19.9%) were the major components. In the phospholipids and sterol esters higher amount of saturated and monounsaturated fatty acids was established than in triacylglycerols. The quantity of palmitic acid was 43.4-59.4%, of oleic – 9.0-14.0% and of linoleic – 10.0-24.5% while in sterol esters, the predominant ones were mainly linoleic (40.7-53.8%), oleic (24.9-35.5%) and palmitic acid (13.0-16.7%). Linoleic (68.5-72.3%) and oleic acids (16.3-18.7%) presented as LLL, LLO and LLP were found to be the main components in the triacylglycerols. The tocopherol content varied from 67.7mg/kg to 290.5mg/kg where α-tocopherol (74.8-84.4%) was the predominant component.

Keywords: Carbohydrates, Grape Seed Oil, Lipids, Proteins