Grape seed (Vitis vinifera L.) is a valuable botanical raw material distinguished by its high polyphenol content and characteristic oil composition. The seeds contain approximately 7-20% oil and protein in the range of approximately 11-13%. The oil fraction primarily consists of linoleic acid, along with oleic, palmitic, and stearic acids; notably, the linoleic acid ratio constitutes the majority of the fatty acid composition. Consequently, grape seed oil stands out as an important source of vegetable oil rich in unsaturated fatty acids. Grape seed is also rich in various phenolic compounds, exhibiting high antioxidant potential through these components. Due to these nutritional and functional properties, grape seed serves as a valuable raw material for food, supplement, cosmetic, and vegetable oil applications.