Variations in Physico-Chemical and Antioxidant Attributes of Grape Seed Oil as Function of Extraction Techniques

The aim of the current research work was to assess and compare impact two extraction techniques on physico-chemical, antioxidant parameters grape seed oil (GSO). GSO extracted by Soxhlet Folch methods indicated a notable variation in yield (8.58 % 10.19%) saponification value (196.35 189.33 mg KOH g-1), respectively. However, no significant (p<0.05) detected for density, acid value, refractive index, iodine no, unsaponifiable matter, free fatty acids between tested oils. Meanwhile, produced method exhibited relatively higher extent unsaturated dienes, trienes, peroxide p-anisidine thus poor oxidation state. A content principal (linoleic acid) recorded (70.11%) (66.57%). contents total tocopherols were noted be considerably (105.55 kg-1) than (73.70 kg-1). Among individual phenolics analyzed HPLC, gallic (14.02 caffeic (5.20 as major component oil, results present comparative study support that is good choice with promising nutritive quality terms parameters, linoleic phenolics.