Seed oil content and selected qualitative parameters of oils from grape seeds
Keywords:grape cultivars, grape seed oil (Oleum vitis viniferae), fatty acid composition, cold screw pressing
Grape seed oil (Oleum vitis viniferae) represents promising plant oil, which is used mainly in gastronomy and for pharmaceutical purposes as well as for various technical applications. In this paper, there were examined oil contents and oil quality properties of seeds taken from 8 grape cultivars. Oil contents were found to be different for each cultivar, which ranged from 11.5% (Dornfelder) to 17.5% (Riesling). The results showed a dependence between the length of the growing season for individual varie-ties and the total content of oil in seeds. Fatty acid concentrations in the evaluated oil samples were in various ranges, while the highest values were determined in linoleic acid 70.10 to 71.55%, oleic acid 15.61 to 17.14%, palmitic acid 6.87 to 8.18% and stearic acid 3.16 to 3.90%. Saturated fatty acid values were lower than the values of monounsaturated fatty acids and polyunsaturated fatty acids in all oil samples. The degree of unsaturation in the grape seed oil ranged between 88.6 - 89.21%. Thanks to its content, grape seed oil can be considered as a food supplement improving the nutri-tional value of the human diet.
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