| Abstract
| - Grape seed has a well-known potential for production of oil as a byproduct of winemaking and iscurrently produced as a specialty oil byproduct of wine manufacture. Seed oils from eight varieties ofgrapes crushed for wine production in British Columbia were extracted by supercritical carbon dioxide(SCE) and petroleum ether (PE). Oil yields by SCE ranged from 5.85 ± 0.33 to 13.6 ± 0.46% (w/w),whereas PE yields ranged from 6.64 ± 0.16 to 11.17 ± 0.05% (± is standard deviation). The oilscontained α-, β-, and γ-tocopherols and α- and γ-tocotrienols, with γ-tocotrienol being most importantquantitatively. In both SCE- and PE-extracted oils, phytosterols were a prominent feature of theunsaponifiable fraction, with β-sitosterol quantitatively most important with both extractants. Totalphytosterol extraction was higher with SCE than with PE in seven of eight variety extractions. Fattyacid composition of oils from all varieties tested, and from both extraction methods, indicated linoleicacid as the major component ranging from 67.56 to 73.23% of the fatty acids present, in agreementwith literature reports. Keywords: Grape seed oil; phytosterols; tocopherols; supercritical carbon dioxide
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