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South African
Wine Lab Association:

Bioactive Properties, Fatty Acid Composition and Mineral Contents of Grape Seed and Oils

F. AI Juhaimi1, Ü. Geçgel2, M. Gülcü3, M. Hamurcu4, M.M. Özcan5*

The oil content of grape seed samples changed between 4.53% (Adakarası) and 11.13% (Sauvignon
blanc). While the linoleic acid contents of grape seed oils ranged from 47.34% (Sangiovese) to 72.91%
(Cinsaut), the oleic acid contents varied between 13.35% (Cabernet Sauvignon) and 26.30% (Sangiovese)
(p < 0.05). Also, the palmitic acid and stearic acid contents of grape seed oils ranged from 7.15% (Cinsaut)
to 16.06% (Sangiovese) and from 2.43% (Narince) to 6.55% (Sangiovese) respectively (p < 0.05). The
flavonoid contents of the seeds changed between 263.53 (mg CE/g) and 1 706.00 (mg CE/g) (Cabernet
Sauvignon). Total phenols were found to be between 6 711.14 (mg GA/g extract) (Sangiovese) and 8 818.69
(mg GA/g extract) (Narince). The linoleic contents of oils changed from between 47.34% (Sangiovese) and
72.91% (Cinsaut). The K contents of the grape seed samples changed between 4 347.80 mg/kg (Cabernet
Sauvignon) and 9 492.60 mg/kg (Gamay) (p < 0.05). The Fe contents of seeds were found to be between
29.96 mg/kg (Narince) and 73.82 mg/kg (Sangiovese). As a result, the current study shows that grape seeds
are useful for human nutrition due to their components.

Grape seed, varieties, oil, fatty acid, phenol, flavonoid, minerals

Full article

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