Fatty acid composition, oxidative stability, antioxidant and antiproliferative properties of selected cold-pressed grape seed oils and flours

► Characterization of cold-pressed edible grape seed oils and flours. ► Oils are rich source of linoleic acid and low in saturated fatty acids. ► Flours are rich in phenolics and exhibit strong antioxidant activity. ► Extracts of flours extend oxidative stability of fish oil and preserve EPA and DHA. ► Flours showed significant antiproliferative activity against HT-29 cancer cells.