Chemical composition of seed oil from red grape varieties obtained by supercritical CO2 extraction

Abstract

This study aimed to investigate the potential of the most abundant red grape variety from the central part of Serbia (the region of three Morava rivers) for grape oil manufacturing, using supercritical CO2 extraction. The content of the main constituents of grape seed oils from the indigenous variety Prokupac was determined and the results of the analysis were compared with selected, most commonly grown, international varieties (Cabernet Sauvignon, Pinot Noir, Merlot, and Gamay). Fatty acid profile and the content of biologically active compounds (total phenolic compounds and ?- tocopherol) were determined. Oxidative stability of the oils was estimated using a DSC (differential scanning calorimetry) method, by determining the oxidation onset temperature. The fatty acid composition was in accordance with literature data. In terms of ?-tocopherol content, its low relative amount was measured in the oils from all grape seed varieties.