CHEMICAL ANALYSIS OF SOME GRAPE SEEDS OIL CONSTITUENTS FROM RED GRAPE VARIETIES OBTAINED BY SUPERCRITICAL CO2 EXTRACTION

Experiments in this study were aimed to investigate a potential of the most abundant red grape varieties from the central part of Serbia (the region of three Morava rivers) for grape oil manufacturing, using a Supercritical CO2 extraction. Special significance of the experiments was characterization of the main constituents of the grape seed oils from the indigenous variety Prokupac and comparison with selected the most commonly grown international varieties ( Cabernet Sauvignon, Pinot Noir, Merlot and Gamay). Faty acids prophyl, content of the biologically active copmounds (total phenolic compounds and α-tocopherol) were determined. Based on DSC method, by oxidation onset temperature determination, oxidative stability of the oils were estimated. Fatty acids composition was in accordance with data in the literature. In terms of the α-tocopherol content, low quantity was determined in oils from all grape seed varieties. At used extraction parameters limited extraction of the α-tocopherol was achieved