The most biological important constances of Rkatsiteli grape oil and its effect as a 5% and 10% food-additive

In this paper, using high-performance liquid chromatography methods were quantitatively and qualitatively identified most biological important high fatty acids, contained in Rkatsiteli grape seed oil of 2010 years crop in Signakhi region of Georgia. The chromatography investigation showed, that the grape seed oil contained 61% linolic acid, 19% oleic, 8% palmitic, 4.5% stearic, 1.4% linolenic and 0.6% arachidonuic acids. In standard diet grape seed oil was added as a food additive (5.0 gr and 10.0 gr on 1.0 kg food). After 15 days fatty acids are carried out from mouse liver (120 inbred mouse), fractioned and using high-performance liquid chromatography the retention values of individual fatty asids are identiced. The investigation showed different sensitivity of components contained in grape seed oil.