Abstract
Most grapes are from cultivars of Vitis vinifera which may contain the phytoalexin resveratrol. Molluscidal and insecticidal activities have been found in grape seed oil. Linoleic acid is the major fatty acid in grape seed oil followed by oleic acid and palmitic acid. There is a greater abundance of monounsaturated and polyunsaturated than saturated fatty acids, 1-butyl-3-methylacetate, trans-2-hexenal, E−2-pentenal, hexanal, and heptanal which may account for the fruity flavor. Several volatiles were identified in the oil such as ethyl octanoate, ethylacetate, ethanol, acetic acid, ethyl hexanoate, and 3-methylbutanol. Tocopherols and α and γ isomers of the tocotrienols are also present in the oil. Trilinolein is the most abundant triglyceride, followed by dilinoleoyl-oleoylglycerol, and dilinoleoyl-palmitoylglycerol.