Supplementary Files
Keywords
lipids
oil
fatty acids
aromatic acids
flavonoids
physico-chemical indices
phenolic compounds
oil
fatty acids
aromatic acids
flavonoids
physico-chemical indices
phenolic compounds
How to Cite
Sergheev, L. (2023). The analysis of the chemical composition of the grape seed oil and peel. Acta Et Commentationes Exact and Natural Sciences, 15(1), 116-123. https://doi.org/10.36120/2587-3644.v15i1.116-123
Abstract
The increased interest in grapevines and their products, which are universal in terms of taste and healing properties, results from the diverse content of beneficial compounds that have a positive effect on the human body. The valuable chemical composition of grape seed oil, as well as the peel of both white and red grape varieties, supports the importance of using this product not only in food but also in other areas.
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