No presente trabalho, métodos analíticos empregando a eletroforese capilar com detecção condutométrica sem contato CE - C4D foram desenvolvidos para a determinação de diversas espécies no biodiesel e etanol combustível. A concentração das espécies inorgânicas (Na+, K+, Ca2+, Mg2+, SO4 2- e PO4 3-) e glicerol no biodiesel são de interesse das agências reguladoras devido à capacidade dessas espécies em formar compostos indesejáveis no motor. A separação dos cátions foi realizada utilizando eletrólito de corrida (BGE) contendo 30 mmol L-1 de Ácido 2-N-morfolino-etanosulfônico (MES) / L-histidina, pH 6. A separação das espécies aniônicas foi realizada em BGE semelhante contendo 0,2 mmol L-1 brometo de cetiltrimetilamônio. Para a determinação do glicerol, que é uma espécie neutra, foi empregada uma etapa de oxidação utilizando periodato. Esta reação é específica para polióis e tem como um dos produtos o iodato. A quantidade de iodato produzida pela reação foi determinada por CE. A separação foi realizada em aproximadamente 1 min, utilizando BGE contendo 30 mmol L-1 de ácido acético, pH 3. Este trabalho também apresenta estudos sobre a formação de ácidos orgânicos de baixo PM durante a etapa de auto-oxidação do biodiesel, uma vez que esta etapa acarreta no aumento da viscosidade e acidez, ocasionando a formação de gomas e sedimentos e, conseqüentemente, o entupimento de filtros de combustíveis. As amostras foram oxidadas utilizando equipamento para teste de oxidação acelerada (Método Rancimat) e CE - C4D foi utilizada para a análise dos produtos iônicos formados. As principais espécies ácidas encontradas foram os ácidos acético e fórmico. Porém, outras espécies são formadas durante esta etapa, tais como os ácidos acrílico, glicólico, glioxílico, láctico e propiônico. Em particular, o ácido glicólico se mostrou uma espécie de grande importância prática, atuando como um marcador do estágio de oxidação do biodiesel, uma vez que este ácido somente é formado após o desencadeamento da auto-oxidação e, além do mais, esta espécie foi observada em amostras de biodiesel de diferentes origens (algodão, soja, palma e sebo bovido). Adicionalmente, métodos para a determinação de Cl-, SO4 2-, formiato, acetato, formaldeído e acetaldeído em etanol combustível são descritos. A separação foi realizada em BGE contendo 20 mmol L-1 de MES / L-histidina e 0,1 mmol L-1 hidróxido de cetiltrimetilamônio, pH 6. Para a separação dos aldeídos por CE, foi realizada a derivatização com bissulfito. O presente trabalho também apresenta um método alternativo para a determinação do teor de água e de álcool em amostras de etanol combustível. A estratégia descrita é baseada na formação de monoalquil carbonatos (MAC) produzidos pela reação de um álcool e o bicarbonato em meio aquoso. / In this work, methods employing capillary electrophoresis with capacitively coupled contactless conductivity detection (CE - C4D) are introduced for the determination of several species in biodiesel and ethanol fuel. The concentrations of inorganic species (Na+, K+, Ca2+, Mg2+, SO4 2-, and PO43-) and glycerol are of interest for the regulatory authorities due to their ability to form undesirable compounds in the engines. The separation of the cations was done in BGE composed of 30 mmol L-1 of 2-N-morpholino-ethanesulfonic acid (MES)/L-histidine, pH 6. The separation of anionic species was carried out in similar BGE including cetyltrimethylammonium bromide (0.2 mmol L-1). For glycerol, a neutral species, its oxidation with periodate was employed. This well-known reaction is specific to polyols and generates iodate. The amount of iodate produced by the reaction was determined by CE. The separation was carried out in ca. 1 min using BGE composed of 30 mmol L-1 of acetic acid, pH 3. This work also presents studies on the formation of low molecular organic acids during the biodiesel autoxidation step. Since the implications of the biodiesel oxidation are the increased viscosity and acidity, causing formation of insoluble gums and sediments that induce the clogging of the fuel filters. The samples were oxidized using equipment for accelerated oxidation test (Rancimat Method) and CE-C4D was used to analyze the ionic products. The main acid species were acetic and formic acids. However, acrylic, glyoxylic, glycolic, lactic, and propionic acids were also observed only after the oxidation step. Thus, these species are candidates for quality markers for biodiesel. In particular, glycolic acid seems to be a good marker, because it is produced only after auto-oxidation started. Moreover, it was found out in biodiesel of different origins (cotton, soy, palm, and animal fat). In addition, alternative methods to determination of Cl-, SO42-, formate, acetate, formaldehyde and acetaldehyde in ethanol fuel are described. The separation was done in BGE composed of 20 mmol L-1 of MES / L-histidine, and 0.1 mmol L-1 cetyltrimethylammonium hydroxide, pH 6. For aldehydes, a neutral species, a derivatization step with bisulfite was employed. The present work also shows an alternative method for analysis of alcohol and water percentage in fuel samples employing CE - C4D in order to achieve the limits established by regulatory authorities. The strategy is based on the formation of monoalkyl carbonates (MAC) produced by the reaction of an alcohol and bicarbonate in aqueous medium.

No presente trabalho, métodos analíticos empregando a eletroforese capilar com detecção condutométrica sem contato CE - C4D foram desenvolvidos para a determinação de diversas espécies no biodiesel e etanol combustível. A concentração das espécies inorgânicas (Na+, K+, Ca2+, Mg2+, SO4 2- e PO4 3-) e glicerol no biodiesel são de interesse das agências reguladoras devido à capacidade dessas espécies em formar compostos indesejáveis no motor. A separação dos cátions foi realizada utilizando eletrólito de corrida (BGE) contendo 30 mmol L-1 de Ácido 2-N-morfolino-etanosulfônico (MES) / L-histidina, pH 6. A separação das espécies aniônicas foi realizada em BGE semelhante contendo 0,2 mmol L-1 brometo de cetiltrimetilamônio. Para a determinação do glicerol, que é uma espécie neutra, foi empregada uma etapa de oxidação utilizando periodato. Esta reação é específica para polióis e tem como um dos produtos o iodato. A quantidade de iodato produzida pela reação foi determinada por CE. A separação foi realizada em aproximadamente 1 min, utilizando BGE contendo 30 mmol L-1 de ácido acético, pH 3. Este trabalho também apresenta estudos sobre a formação de ácidos orgânicos de baixo PM durante a etapa de auto-oxidação do biodiesel, uma vez que esta etapa acarreta no aumento da viscosidade e acidez, ocasionando a formação de gomas e sedimentos e, conseqüentemente, o entupimento de filtros de combustíveis. As amostras foram oxidadas utilizando equipamento para teste de oxidação acelerada (Método Rancimat) e CE - C4D foi utilizada para a análise dos produtos iônicos formados. As principais espécies ácidas encontradas foram os ácidos acético e fórmico. Porém, outras espécies são formadas durante esta etapa, tais como os ácidos acrílico, glicólico, glioxílico, láctico e propiônico. Em particular, o ácido glicólico se mostrou uma espécie de grande importância prática, atuando como um marcador do estágio de oxidação do biodiesel, uma vez que este ácido somente é formado após o desencadeamento da auto-oxidação e, além do mais, esta espécie foi observada em amostras de biodiesel de diferentes origens (algodão, soja, palma e sebo bovido). Adicionalmente, métodos para a determinação de Cl-, SO4 2-, formiato, acetato, formaldeído e acetaldeído em etanol combustível são descritos. A separação foi realizada em BGE contendo 20 mmol L-1 de MES / L-histidina e 0,1 mmol L-1 hidróxido de cetiltrimetilamônio, pH 6. Para a separação dos aldeídos por CE, foi realizada a derivatização com bissulfito. O presente trabalho também apresenta um método alternativo para a determinação do teor de água e de álcool em amostras de etanol combustível. A estratégia descrita é baseada na formação de monoalquil carbonatos (MAC) produzidos pela reação de um álcool e o bicarbonato em meio aquoso. / In this work, methods employing capillary electrophoresis with capacitively coupled contactless conductivity detection (CE - C4D) are introduced for the determination of several species in biodiesel and ethanol fuel. The concentrations of inorganic species (Na+, K+, Ca2+, Mg2+, SO4 2-, and PO43-) and glycerol are of interest for the regulatory authorities due to their ability to form undesirable compounds in the engines. The separation of the cations was done in BGE composed of 30 mmol L-1 of 2-N-morpholino-ethanesulfonic acid (MES)/L-histidine, pH 6. The separation of anionic species was carried out in similar BGE including cetyltrimethylammonium bromide (0.2 mmol L-1). For glycerol, a neutral species, its oxidation with periodate was employed. This well-known reaction is specific to polyols and generates iodate. The amount of iodate produced by the reaction was determined by CE. The separation was carried out in ca. 1 min using BGE composed of 30 mmol L-1 of acetic acid, pH 3. This work also presents studies on the formation of low molecular organic acids during the biodiesel autoxidation step. Since the implications of the biodiesel oxidation are the increased viscosity and acidity, causing formation of insoluble gums and sediments that induce the clogging of the fuel filters. The samples were oxidized using equipment for accelerated oxidation test (Rancimat Method) and CE-C4D was used to analyze the ionic products. The main acid species were acetic and formic acids. However, acrylic, glyoxylic, glycolic, lactic, and propionic acids were also observed only after the oxidation step. Thus, these species are candidates for quality markers for biodiesel. In particular, glycolic acid seems to be a good marker, because it is produced only after auto-oxidation started. Moreover, it was found out in biodiesel of different origins (cotton, soy, palm, and animal fat). In addition, alternative methods to determination of Cl-, SO42-, formate, acetate, formaldehyde and acetaldehyde in ethanol fuel are described. The separation was done in BGE composed of 20 mmol L-1 of MES / L-histidine, and 0.1 mmol L-1 cetyltrimethylammonium hydroxide, pH 6. For aldehydes, a neutral species, a derivatization step with bisulfite was employed. The present work also shows an alternative method for analysis of alcohol and water percentage in fuel samples employing CE - C4D in order to achieve the limits established by regulatory authorities. The strategy is based on the formation of monoalkyl carbonates (MAC) produced by the reaction of an alcohol and bicarbonate in aqueous medium.

<p>Podizanje novih zasada i povećanje kapaciteta prerade<br />grožđa povećava količinu otpada sa kojim se suočava<br />industrija proizvodnje vina i rakije. Najbolji i najodgovorniji<br />način upravljanja otpadom je njegovo dalje iskori&scaron;ćenje<br />kao nusproizvoda. U ovoj disertaciji sagledavana je mogućnost iskori&scaron;ćenja<br />nusproizvoda iz različitih faza proizvodnje u vinarijama i<br />destilerijama za dobijanje semenki grožđa koje su<br />kori&scaron;ćene za proizvodnju hladno presovanog ulja. Hipoteza<br />se zasniva na činjenici da semenke grožđa raznih sorti iz<br />različitih faza proizvodnje vina (bela, roze ili crvena vina),<br />odnosno, rakije mogu imati sasvim različit hemijski sastav i<br />kvalitet koji svakako može da se reflektuje na kvalitet,<br />bioaktivne komponente i održivost hladno presovanog ulja.<br />Ovakav proizvod, obzirom da je dobijen hladnim<br />presovanjem, može biti veoma atraktivan za potro&scaron;ače,<br />zbog svojih specifičnih senzorskih i nutritivnih<br />karakteristika.<br />Za potrebe izrade disertacije prikupljeni su nusproizvodi<br />i pripremljeni su uzorci iz vinarija i destilerija fru&scaron;kogorskog<br />vinogorja. Dobijene su semenke i proizvedeno hladno<br />presovano ulje od semenki crnog grožđa sorte Merlot,<br />belog grožđa sorte Italijanski rizling i belog grožđa sorte<br />Sila, kao autohtone sorte vinove loze. Hladno presovana<br />ulja su proizvedena od semenki grožđa koje nisu pro&scaron;le<br />nikakav tretman, odnosno dobijene su nakon presovanja,<br />prilikom proizvodnje belih (Italijanski rizling i Sila) i roze<br />(Merlot) vina, zatim od semenki koje su pro&scaron;le proces<br />fermentacije prilikom proizvodnje crvenih vina (Merlot) i od<br />semenki koje su pro&scaron;le proces fermentacije i destilacije<br />prilikom proizvodnje rakije (Merlot, Italijanski rizling i Sila).<br />Pored navedenih semenki i ulja, pripremljen je i prosečan<br />proizvodni uzorak koji predstavlja uzorak dobijen od svih<br />prikupljenih semenki. Kao uporedni uzorci kori&scaron;ćeno je<br />nerafinisano i rafinisano ulje od semenki grožđa nabavljeno<br />na trži&scaron;tu. Za realizaciju postavljenog cilja, rad na izvođenju ove<br />disertacije obuhvatio je različite faze. U prvoj fazi<br />prikupljene su semenke grožđa i ispitivane su njihove<br />tehničko-tehnolo&scaron;ke karakteristika i kvalitet. Zatim su od<br />navedenih semenki proizvedena hladno presovana ulja.<br />U sledećim fazama, ovako dobijena uja, zajedno sa<br />uzorkom nerafinisanog i rafinisanog ulja od semenki<br />grožđa sa trži&scaron;ta ispitivana su sa aspekta senzorskog i<br />nutritivnog kvaliteta i praćene su razlike u održivosti ulja.<br />Izvr&scaron;ena je senzorska analiza, određivane su frakcije<br />pigmenata, karotenoidi i hlorofili, merena je transparencija,<br />a parametri boje ulja određivani su i instrumentalno.<br />Nutritivni kvalitet ulja sagledavan je na osnovu sadržaja i<br />sastava bioaktivnih komponenti, pre svega tokoferola i<br />tokotrienola, fenola i sterola. Budući da ova jedinjenja<br />ispoljavaju značajne antioksidativne aktivnosti izvr&scaron;eno je i<br />ispitivanje antiradikalske aktivnosti uzoraka. Odživost ulja<br />od semenki grožđa sagledana je na osnovu početnog<br />kvaliteta i oksidativnog stanja, kao i rezultata ubrzanih<br />testova, kao &scaron;to je Rancimat test, Schaal-oven test i<br />fluorescentni test.<br />Na osnovu dobijenih rezultata, može se konstatovati da<br />su svi dobijeni uzorci semenki imali dobru skladi&scaron;nu vlagu,<br />koja, obzirom na mali sadržaj ulja u semenkama, može da<br />osigura čuvanje semenki u dužem periodu. Sadržaj ulja u<br />semenkama, pored uticaja sorte vinove loze, zavisi i od<br />uticaja procesa kome su podvrgnute semenke pre<br />presovanja (fermentacija, destilacija).<br />Senzorska analiza ulja od semenki grožđa pokazala je<br />značajne razlike u karakteristikama koje su posledica ne<br />samo načina dobijanja ulja (hladno presovano ili rafinisano), sorte vinove loze, već i postupka dobijanja,<br />porekla i kvaliteta semenki grožđa. Uslovi kojima su<br />semenke grožđa izložene u toku alkoholne fermentacije i<br />posebno destilacije utiču na formiranje specifične arome<br />hladno presovanog ulja. I pored toga &scaron;to se pojavljuje<br />izuzetno &scaron;irok spektar različitih aroma, mirisa i ukusa u ulju<br />i &scaron;to postoje značajne razlike u aromi ulja u zavisnosti od<br />sorte grožđa, moguće je prepoznati da li je hladno<br />presovano ulje dobijeno od semenki grožđa bez<br />fermentacije, posle fermentacije ili posle destilacije.<br />Takođe, sa aspekta boje ulja može se kazati da rafinisano<br />ulje od semenki grožđa ima svetlo žutu boju sa<br />zelenkastom nijansom, dok su hladno presovana ulja<br />intenzivnijih boja i kreću se od žuto-zelenkaste, preko<br />zelenkasto žute i svetlo zelenkaste do tamno zelene. Veći<br />udeo zelene boje imaju hladno presovana ulja od semenki<br />grožđa dobijenih posle destilacije.<br />U radu je pokazano da sadržaj pigmenata (karotenoida i<br />hlorofila) u velikoj meri zavisi od porekla semenki.<br />Postupak fermentacije doprinosi povećanju sadržaja<br />pigmenata, dok postupak destilacije, zbog visokih<br />temperatura ima negativan efekat.<br />Transparencija uzoraka hladno presovanih ulja od<br />semenki grožđa proizvedenih za potrebe disertacije kretala<br />se od 32,8% do 53,8%.<br />Sadržaj nezasićenih masnih kiselina u svim uzorcima<br />ulja od semenki grožđa veći je od 90%, pri čemu<br />dominantnu masnu kiselinu čini linolna, omega-6, masna<br />kiselina.<br />Sadržaj tokotrienola je veći od sadržaja tokoferola u uljima od semenki grožđa, a dominantni tokoferol je alfatokoferol.<br />Njegov sadržaj je veći u uzorcima ulja dobijenim<br />iz semenki nakon fermentacije i destilacije.<br />Sadržaj fenolnih jedinjenja, u zavisnosti od sorte, u<br />proseku je ne&scaron;to vi&scaron;i u hladno presovanim uljima dobijenim<br />od crvene sorte grožđa, ali uočava se i značajan porast<br />(akumulacija) fenola u hladno presovanim uljima dobijenim<br />iz semenki grožđa nakon procesa fermentacije i destilacije.<br />Najveći pojedinačni sadržaju u ulju od semenki grožđa ima<br />ursolna kiselina, a pored nje značajniji sadržaj, mada<br />mnogo manji, pokazuju rezveratrol, kemferol i vanilinska<br />kiselina.<br />Najzastupljeniji steroli ulja semenki grožđa su &beta;-<br />sitosterol sa udelom od 62,59-69,74%, stigmasterol sa<br />udelom od 12,13-15,00% i kampesterol sa udelom od 6,59-<br />11,94% u ukupnim sterolima. Na sadržaj fitosterola u<br />uljima od semenki grožđa nemaju uticaja procesi<br />fermentacije i destilacije kojima su podvrgnute semenke<br />pre preosvanja.<br />U radu je dokazan negativan uticaj procesa fermentacije<br />i destilacije kojima su povrgnute semenke grožđa na<br />antiradikalski potencijal dobijenih ulja. Antiradikalski<br />potencijal ulja od semenki grožđa zavisi i od sorte vinove<br />loze, kao i od načina dobijanja ulja (hladno presovano ili<br />rafinisano).<br />Procesi fermentacije i destilacije utiču i na osnovni<br />hemijski kvalitet dobijenih hladno presovanih ulja na način<br />da dovode do povećanja kiselinskog i peroksidnog broja.<br />Hladno presovana ulja od semenki grožđa pokazuju<br />dobru oksidativnu stabilnost. Rancimat test je pokazao razlike u indukcionom periodu hladno presovanih ulja od<br />semenki grožđa kao posledicu razlike u sorti, kao i u<br />načinu dobijanja semenki. Proces fermentacije utiče na<br />povećanje, a proces destilacije na smanjenje indukcionog<br />perioda.<br />Na osnovu svih dobijenih rezultata istraživanja može se<br />konstatovati da su hladno presovana ulja od semenki<br />grožđa pokazala različit nutritivni kvalitet i oksidativnu<br />stabilnost, zbog specifičnih razlika koje su posledica razlika<br />u sorti i poreklu semenki, tj. zbog specifičnog efekta<br />fermentacije i destilacije na semenke od kojih je ulje<br />proizvedeno, čime je i potvrđena hipoteza.</p> / <p>Raising new plantations and increasing the grape<br />processing capacity increases the amount of waste faced<br />by the wine and brandy industry. The best and most<br />responsible way of waste management is its further<br />exploitation as by-products.<br />In this dissertation, the possibility of using by-products from different stages of production in wineries and distilleries for<br />obtaining grape seeds, which were used for the production<br />of cold pressed oil, was examined. The hypothesis is<br />based on the fact that grape seeds of various varieties<br />from different stages of wine production (white, rose or red<br />wine), that is, brandy can have a completely different<br />chemical composition and quality that can certainly be<br />reflected on the quality, bioactive components and stability<br />of cold pressed oil.<br />Such a product, as it is obtained by cold pressing, can<br />be very attractive to consumers, due to its specific sensory<br />and nutritional characteristics.<br />For the needs of the dissertation, the by-products were<br />collected and samples were prepared from the wineries<br />and distilleries of the Fru&scaron;ka Gora vineyard. Seeds were<br />obtained and cold pressed oil produced from Merlot grape<br />seed, as representatives of red grape varieties, Italian<br />Riesling, as representatives of white grape varieties and<br />Sila, as new white grape varieties. Cold pressed oils were<br />produced from grape seeds that did not undergo any<br />treatment, that is, they were obtained after pressing, during<br />the production of white (Italian Riesling and Sila) and rose<br />(Merlot) wines, then from the seeds that were fermented<br />during the production of red wines (Merlot ) and seeds that<br />have undergone fermentation and distillation process<br />during the production of brandy (Merlot, Italian Riesling and<br />Sila). In addition to the mentioned seeds and oils, an<br />average production sample was prepared, which is a<br />sample obtained from all collected seeds. Unrefined and<br />refined grape seed oil purchased on the market was used<br />as comparative samples. For realization of the set goal, the work on the<br />performance of this dissertation encompassed different<br />phases. In the first phase, grape seed were collected and<br />their technical and technological characteristics and quality<br />were examined. Then cold-pressed oils were produced<br />from these seeds.<br />In the following phases, the resulting ear, together with a<br />sample of unrefined and refined grape seed oil from the<br />market, were examined from the aspect of sensory and<br />nutritional quality and differences in oil stability were<br />observed. Sensory analysis was performed, pigmentate<br />fractions, carotenoids and chlorophylls were determined,<br />transparency was measured, and oil color parameters<br />were also determined instrumentally. The nutritive oil<br />quality was examined based on the content and<br />composition of bioactive components, primarily tocopherols<br />and tocotrienols, phenols and sterols. Since these<br />compounds exhibit significant antioxidant activities, the<br />antiradical activity of the samples was also tested. The<br />stability of grape seed oils was examined based on the<br />initial quality and the oxidative state, as well as the results<br />of accelerated tests, such as Rancimat test, Schaal-oven<br />and fluorescence test.<br />On the basis of the obtained results, it can be concluded<br />that all the obtained seed samples had good storage<br />moisture, which, given the small content of oil in the seeds,<br />can ensure the storage of seeds for a longer period. The<br />content of oil in the seed, in addition to the influence of the<br />grape variety, depends on the influence of the process to<br />which the seeds are subjected to pressing (fermentation,<br />distillation). Sensory analysis grape seed oils showed significant<br />differences in characteristics that are due not only to the<br />method of obtaining oil (cold pressed or refined), grape<br />varieties, but also the method of obtaining, the origin and<br />quality of grape seed. The conditions for grape seeds<br />exposed during fermentation and especially distillation<br />affect the formation of a specific cold pressed oil. Although<br />an extremely wide range of different flavors, odors and<br />flavors in oil appear, and there are significant differences in<br />the aroma of the oil, depending on the grape variety, it is<br />possible to recognize whether the cold-pressed oil is<br />derived from the grape seed without fermentation, after<br />fermentation or after distillation. Also, from the aspect of oil<br />color it can be said that refined grape seed oil has a light<br />yellow color with a greenish shade, while cold pressed<br />grape seed oils have more intense colors range from<br />yellowish-greenish, over greenish yellow and light greenish<br />to dark green. A higher proportion of green color has cold<br />pressed grape seed oils obtained after distillation.<br />The thesis has shown that the content of pigments<br />(carotenoids and chlorophyll) depends to a great extent on<br />the origin of the seed. The fermentation process<br />contributes to increasing the content of pigments, while the<br />distillation process has a negative effect due to high<br />temperatures.<br />Transparency of cold pressed grape seed oils produced<br />for the dissertation ranged from 32.8% to 53.8%.<br />The content of unsaturated fatty acids in all samples of<br />grape seed oil is greater than 90%, with the dominant fatty<br />acid being linoleic, omega-6, fatty acid. The content of tocotrienols is higher than the content of<br />tocopherols in grape seed oils, and the dominant<br />tocopherol is alpha-tocopherol. Its content is higher in oil<br />samples obtained from the seed after fermentation and<br />distillation.<br />The content of phenol compounds, depending on the<br />variety, is somewhat higher in cold pressed oils obtained<br />from red grape varieties, but there is also a significant<br />increase in accumulation of phenol in cold pressed oils<br />obtained from the grape seed after the fermentation and<br />distillation process. The largest individual oil content of<br />grape seeds has ursolic acid, and besides it, significant<br />content, although much smaller, shows rezveratrol,<br />kemferol and vanillinic acid.<br />The most prevalent sterols of grape seed oils are &beta;-<br />sitosterol with a share of 62.59-69.74%, stigmasterol with a<br />share of 12.13-15.00% and campesterol with a share of<br />6.59-11.94% in total sterols. Fermentation and distilation<br />processes, to which the seeds have been exposed, have<br />no effect on the content of phytosterols in grape seed oils.<br />The paper has shown the negative influence of the<br />fermentation and distillation process, to which the seeds<br />have been exposed, onto the antiradical potential of the<br />obtained oils. The antiradical potential of grape seed oils<br />depends on grape varietes, as well as on the way oil is<br />obtained (cold pressed or refined).<br />Processes of fermentation and distillation also affect the<br />basic chemical quality of obtained cold pressed oils in such<br />a way as to increase the acid and peroxide values.<br />Cold pressed grape seed oils show good oxidative stability. The Rancimat test showed differences in the<br />induction period of cold pressed grape seed oils as a result<br />of the variation in the variety, as well as in the method of<br />obtaining the seed. The fermentation process affects the<br />increase, and the process of distillation decreases the<br />induction period.<br />Based on all the obtained results, it can be concluded<br />that cold pressed grape seed oils showed different<br />nutritional quality and oxidative stability due to specific<br />differences resulting from differences in variety and seed<br />origin, i.e. due to the specific effect of fermentation and<br />distillation processes on the seeds from which the oil was<br />produced, thus confirming the hypothesis.</p>