ORIGINAL PAPER Content of Antioxidants, Antioxidant Capacity and Oxidative Stability of Grape Seed Oil Obtained by Ultra Sound Assisted Extraction Marko Malic ´anin • Vladislav Rac • Vesna Antic ´ • Malis ˇa Antic ´ • Laurentiu Mihai Palade • Panagiotis Kefalas • Vesna Rakic ´ Received: 15 October 2013 / Revised: 30 January 2014 / Accepted: 3 February 2014 / Published online: 28 February 2014 Ó AOCS 2014 Abstract The goal of this work was to investigate the relationship between antioxidants’ content and the oxida- tive stabilities of grape seed oils obtained from the Cab- ernet Sauvignon variety. The samples of grape seed oils were obtained by ultrasound assisted extraction. The time of extraction was varied, while the other relevant param- eters: extraction temperature, solvent to solid ratio and sonication power were kept constant. For the sake of comparison, the extraction was also done using the con- ventional Soxhlet method. For all the oil samples obtained, the contents of total phenolic compounds (TPC), a- tocopherol and fatty acids were determined using relevant analytic methods. Importantly, in the present study, the modern analytical techniques for estimation of antioxidant capacity (measuring the chemiluminescence intensity of a luminol-hemin solution) and oxidative stability [differen- tial scanning calorimetry (DSC), coupled with thermo- gravimetry (TG)] were proposed. The obtained results prove that ultrasonic irradiation enables effective extrac- tion of grape seed oil. It was shown that the extractive yields and the amounts of total phenolic compounds and a- tocopherol increase with time of extraction; the optimum time was determined. Results obtained in this work show that, for both oxidative stability and antioxidant capacity, TPC have a more important role then a-tocopherol. Keywords Grape seed oil  Phenolic compounds  Oxidative stability  Antioxidant capacity  Differential scanning calorimetry  Luminol chemiluminescence Abbreviations ANOVA Analysis of variance AOCS American Oil Chemists Society ASTM American Society for Testing and Materials AV Anisidine value DSC Differential scanning calorimetry FA Fatty acid(s) FFA Free fatty acid(s) HPLC High pressure liquid chromatography IV Iodine value LOD Limit of detection LOQ Limit of quantification OOT Oxidation onset temperature PV Peroxide value SM Soxhlet method SD Standard deviation TG Thermogravimetry TEY Total extractive yield TPC Total phenolic compounds UAE Ultrasound-assisted extraction Introduction Grape seed oil is an alternative to traditionally used edible vegetable oils, particularly in controlled diets. Health M. Malic ´anin Rubin AD, Nade Markovic ´ 57, 37000 Krus ˇevac, Serbia V. Rac  V. Antic ´  M. Antic ´  V. Rakic ´(&) Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Zemun, Serbia e-mail: vesna.rakic@agrif.bg.ac.rs L. M. Palade  P. Kefalas Mediterranean Agronomic Institute of Chania/Centre International de Hautes Etudes Agronomiques Me ´diterrane ´ennes, Alsyllio Agrokepiou, 73100 Chania, Crete, Greece 123 J Am Oil Chem Soc (2014) 91:989–999 DOI 10.1007/s11746-014-2441-2