3.3. Total phenols and antioxidant capacity
Published data of different single grape parts show the highest amounts on phenols in skin and pulp (Pastrana-Bonilla et al., 2003). Phenol contents of our analyzed grape seed oils range within literature data of olive oils presented by Hrncirik and Fritsche, 2004 and Montedoro et al., 1992. In our investigation the extraction of the oil samples based on the Parry method was applied in order to analyse the total phenol content and the antioxidant capacity in a subsequent following step. The amount of phenolic components originally occurring in the oily matter was analyzed 59.0–115.5 μg/g GAE in extracted grape seed oils (seeTable 4). Lower contents of total phenols were investigated in grape oils (A)–(D) representing the group of refined and treated grape oils as well as virgin grape oils from white wine production, respectively compared to oils (E)–(I) from red wine production