New monovarietal grape seed oils derived from white grape bagasse generated on an industrial scale at a winemaking plant

This paper reports the composition of previously uncharacterized oils from seeds of the white grape varieties Albariño, Caíño Blanco and Loureira (Vitis vinifera L.). All three oils were obtained by cold extraction from bagasse-derived seeds collected at a white winemaking plant in northwestern Spain. These oils met the Codex Alimentarius criteria for edible vegetable oils. All had high linoleic acid contents and contained long chain fatty acids such as linolenic and eicosenoic acids. The majority phytosterols were β-sitosterol and apparent β-sitosterol. Among the vitamin E-associated molecules, γ- and α-tocotrienol were the most common. Organoleptically, the three oils were very different. The oil from the variety Loureira in particular stood out in terms of its aromatic richness and high sensorial quality. The present results show that the seeds of these varieties, which are available in large quantities in white winemaking bagasse (which unlike in red winemaking is removed before must fermentation and thus retains its natural qualities), can be used to produce high quality oils with properties beneficial to human health.