Wine industry generates enormous quantities of solid organic waste consisted of
stems, skins and seeds. Grape seeds are considered the most valuable part of a pomace, since
it is rich in oil and containing numerous bioactive compounds. Grape seed oil (GSO)
composition depends mainly on grape variety, but also on environmental factors and
maturation degree. The aim of this study was to investigate the diversity of chemical
composition among seed oils obtained from different grape varieties. Eight varieties were
collected from the same wine region and at the same maturity phase. Investigation of fatty
acid composition was done using GC/FID, while HPLC/FD was employed for vitamin E
analyses. Linoleic acid was the most abundant in all samples, followed by oleic acid.
Saturated fatty acids, such as palmitic and stearic acid, were also present (up to 20 % of the
total fatty acid methyl esters). Vitamin E concentrations were significantly affected by grape
variety (p<0.01). α-tocopherol was found in high concentration in all samples. GSO from
Shiraz variety had about 25 mg α-tocopherol per kg of oil, while Gamay GSO contained more
than six times less amounts of this vitamin E isoform. Sum of β and γ tocopherol also varied
considerable, although Shiraz again stood out with the highest content. Finally, δ tocopherol
was found in four varieties, in minor quantities. Generally, considering variety diversification
on vitamin E composition of GSO, investigations that will include as much varieties as
possible, are needed to single out ones with the highest bio-oil potential.Industrija vina ostavlja za sobom ogromne količine čvrstog organskog otpada koji se
sastoji od peteljki, pokožice i semenki grožđa. Semenke se smatraju najvrednijim delom
komine, jer su bogate uljem i sadrže brojna bioaktivna jedinjenja. Sastav ulja iz semenki
grožđa zavisi pre svega od sorte vinove loze, ali i od faktora sredine i stepena zrelosti ploda.
Cilj ovog rada bilo je ispitivanje raznolikosti hemijskog sastava ulja dobijenog iz semenki
različitih sorti grožđa. U tu svrhu, prikupljeno je osam sorti u istoj fazi zrelosti i iz istog
vinskog regiona. Ispitivanje sastava masnih kiselina vršeno je korišćenjem GC/FID, dok je
HPLC/FD korišćen za analizu koncentracije vitamina E. Linolna kiselina je bila
najzastupljenija u svim uzorcima, zatim oleinska kiselina. Zasićene masne kiseline, kao što su
palmitinska i stearinska kiselina, takođe su bile prisutne (do 20 % od ukupnih metil estara
masnih kiselina). Sorta vinove loze je značajno uticala na sadržaj vitamina E (p<0,01). α-
tokoferol je pronađen u visokim koncentracijama u svim uzorcima. Ulje iz semenki sorte
Širaz sadržalo je oko 25 miligrama α-tokoferola po kilogramu, dok je u ulju sorte Game
kvantifikovana šest puta manja koncentracija ove izoforme vitamina E. Zbir β i γ tokoferola
takođe je značajno varirao, iako se Širaz ponovo istakao sa najvećim sadržajem. δ tokoferol je
pronađen u ulju četiri sorte, u manjim količinama. Generalno, s obzirom na raznovrsnost
sastava vitamina E u ulju iz semenki grožđa, potrebna su opsežnija istraživanja koja će
obuhvatiti veći broj sorti vinove loze kako bi se izdvojile one sa najvećim potencijalom bio-
ulja.VIII Kongres farmaceuta Srbije sa međunarodnim učešćem, 12-15.10.2022. Beogra