Supercritical Extraction from Vinification Residues: Fatty Acids, <i>α</i>-Tocopherol, and Phenolic Compounds in the Oil Seeds from Different Varieties of Grape

<table>Chromatograms of fatty acids extracted from grape seeds oil from the varieties Bordô (a), Isabel (b), Cabernet Sauvignon (c), Merlot (d), and Moscato Giallo (e). Heptadecanoic acid standard-C17 (f).</table>

The Scientific World Journal

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Figure 2: Supercritical Extraction from Vinification Residues: Fatty Acids, <i>α</i>-Tocopherol, and Phenolic Compounds in the Oil Seeds from Different Varieties of Grape 

Figure 2 | Supercritical Extraction from Vinification Residues: Fatty Acids, α-Tocopherol, and Phenolic Compounds in the Oil Seeds from Different Varieties of Grape 