Summary
This comparative study analysed seed oil composition, phytochemical properties, mineral content, and proximate composition across ten Iranian Vitis vinifera cultivars to establish their potential as sources of valuable oils and nutrition. Significant cultivar-level variation was observed in oil content (4.03–18.01%), fatty acid profiles (linoleic acid 17.9–59.4%, margaric acid 1.6–33.2%), and phenolic compounds, with Hosseini and Rashmiri cultivars identified as superior for oil content and phenolic compounds respectively. The findings suggest grape seeds represent a worthwhile source of polyunsaturated fatty acids and essential minerals, with potential applications in food and pharmaceutical sectors.
Regional applicability
This Iranian varietal characterisation provides compositional baseline data that may inform breeding and product development programmes internationally, though the applicability to United Kingdom viticulture is limited given that grape production is marginal in the UK and cultivar selection differs substantially. The methodology and findings on grape seed utilisation as a byproduct may be transferable to European wine industries seeking to increase value from processing waste.
Key measures
Seed oil content (%), fatty acid profile (linoleic acid, margaric acid, PUFA, MUFA, SFA percentages), phenolic compounds (gallic acid, quercetin, kaempferol), proximate composition (carbohydrate, fat, protein, fibre in g/100 g dry weight), mineral elements (potassium, phosphorus, calcium, magnesium, iron in mg/g dry weight)
Outcomes reported
The study characterised and compared seed oil content, fatty acid profiles, phenolic compounds, antioxidant properties, mineral content, and proximate composition across ten Iranian grape cultivars. Oil content ranged from 4.03 to 18.01%, with significant variation in PUFA, MUFA, and SFA proportions, as well as carbohydrate, protein, fat, and fibre contents.
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