The fatty acid and tocopherol constituents of the seed oil extracted from 21 grape varieties (<i>Vitis</i> spp.)

Abstract

Present investigations indicated that oil content, fatty acid composition and tocopherol constituents of grape seed show great variation among the genotypes. Markedly higher proportions of linoleic acid with considerable amounts of tocopherols found in the oil samples suggest that grape seed is a good source for culinary, pharmaceutical and cosmetic uses.