Turkey, various kinds of grapes are locally cultivated. Approximately 37% of the fresh grapes produced are processed for grape juice and other local consumption products such as sausage, vinegar, kofter, pekmez (boiled concentrate juice); 3% are used in wine production; 27% are marketed as table grapes; and 33% are dried as raisins.8 As a result of such an extensive industry, large quantities of grape seed are available throughout the country. As commonly known, by-products of the grape juice and wine industry have economic potential and may be new food sources for human consumption. Most of the publications concerning grape seed have dealt with the determination of lipid and protein constituents of the wine grapes,9–13 whereas, to the best of our knowledge, few publications on the table and/or rootstock varieties were concerned with the fatty acid composition of the grape seed. This study was conducted to evaluate the fatty acid and tocopherol contents of a wide range of grape genotypes, consisting of 19 grape cultivars (table, juice and wine grapes) and two American rootstocks.