Grape seed oil is composed of average 90% poly- and monounsaturated fatty acids, which are responsible for its value as nutritive edible oil, particularly of linoleic acid (58–78%, 18:2n-6) followed by oleic acid (3–15%, 18:1n-9) and minor amounts of saturated fatty acids (10%). Unrefined oils contain bioactive compounds including tocopherols (5–52 mg/100 g) and numerous phenolic components, consisting of low and high molecular plant phenolics that may contribute to beneficial effects of vegetable oils (Bockisch, 1993, Firestone, 1999 and Morin, 1996).