Quantitation of the main constituents of some authentic grape-seed oils of different origin

Colin Crews*, Patrick Hough, John Godward, Paul Brereton, Michelle Lees, Sebastien Guiet, Wilfried Winkelmann

*Corresponding author for this work

Research output: Contribution to journalArticle

111 Citations (Scopus)


This paper describes the composition of 30 grape-seed oils obtained from France, Italy, and Spain during 2002-2003. Oils were extracted from the seeds using small-scale industrial solvent extraction equipment and analyzed in their unrefined state using standard methods for fatty acids, fatty acids in the triacylglycerol 2-position, tocopherols and tocotrienols, triglycerides, sterols, steradienes, and iodine value. Values for the composition of the sterols, triglycerides, fatty acids, iodine value, and tocopherol composition were generally in good agreement with the results of previous similar surveys. Steradienes (stigmastadiene, campestadiene, stigmastatriene, and campestatriene) were detected in the oil and were probably formed from sterols during the extraction process.

Original languageEnglish
Pages (from-to)6261-6265
Number of pages5
JournalJournal of Agricultural and Food Chemistry
Issue number17
Publication statusPublished - 23 Aug 2006
Externally publishedYes


  • Fatty acids
  • Grape-seed oil
  • Iodine value
  • Steradienes
  • Sterols
  • Tocopherols
  • Tocotrienols
  • Triacylglycerol 2-position
  • Triacylglycerols
  • Vitis vinifera

ASJC Scopus subject areas

  • Chemistry(all)
  • Agricultural and Biological Sciences(all)

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