This paper reports the composition of previously uncharacterized oils from seeds of the white grape varieties Albariño, Caíño Blanco and Loureira (Vitis vinifera L.). All three oils were obtained by cold extraction from bagasse-derived seeds collected at a white winemaking plant in northwestern Spain. These oils met the Codex Alimentarius criteria for edible vegetable oils. All had high linoleic acid contents and contained long chain fatty acids such as linolenic and eicosenoic acids. The majority phytosterols were β-sitosterol and apparent β-sitosterol. Among the vitamin E-associated molecules, γ- and α-tocotrienol were the most common. Organoleptically, the three oils were very different. The oil from the variety Loureira in particular stood out in terms of its aromatic richness and high sensorial quality. The present results show that the seeds of these varieties, which are available in large quantities in white winemaking bagasse (which unlike in red winemaking is removed before must fermentation and thus retains its natural qualities), can be used to produce high quality oils with properties beneficial to human health.

本文报告了白葡萄品种Albariño，CaíñoBlanco和Loureira（Vitis vinifera）种子先前未鉴定的油的成分。L.）。通过从西班牙西北部的一家白葡萄酒酿造厂收集的蔗渣衍生种子进行冷提取，获得了这三种油。这些油符合食用植物油的食品法典标准。它们均具有较高的亚油酸含量，并含有长链脂肪酸，例如亚麻酸和二十碳烯酸。大多数植物甾醇为β-谷甾醇和表观β-谷甾醇。在维生素E相关分子中，最常见的是γ-和α-生育三烯酚。感官上，这三种油有很大不同。特别是来自卢瑞拉（Loureira）品种的油，由于其芳香丰富和高感官品质而脱颖而出。目前的结果表明，这些品种的种子，