Based on FAO [1] Iran is one of the ten grape vine (Vitis vinifera L.) producer countries and grape is one of the importance gardening and commercial crops in Iran that has many cultivars. It is cultivated predominantly because its fruits, which are used fresh, dried or processed into wine. Since ancient times, the different parts of grape have been used because of many biological activities in folk food and medicine [2]. In Iran, grape leaves are used in a traditional food (vine leaf dolma) and for treatment of diarrhea, bleeding, haemorrhoids or varicose veins [3]. Also its seed oil is used for laxative neutralize hydrochloric acid promote bile secretion [4]. Many studies carried out on grape phytochemistry. Flavonoids, terpenes, organic acids, vitamins, carbohydrats, lipids and enzymes have been isolated from fruits and leaves of the species. The stilbene groups, as resveratrol and viniferins, have also been isolated from leaves of V. vinifera. Tannins are presented in high proportion in skins, seeds and stems of the species. The leaves of the red varieties are very rich in tannins from the catechin group [5]. Catechin and related epicatechin possess strong antioxidant effects and both are present in vine grapes and wine at the highest levels of all flavonoids [6]. In this study particular attention has been paid to chemical variation especially in essential oil, flavonoids and must berry content for using data in human dietary quality improvement. Eighteen grape cultivars samples were collected from Irano-Touranian region in Iran. Then, they were identified using available references [7, 8] and native farmer information. Voucher samples were deposited at Arak University and Arak Islamic Azad University herbaria. Their fruit extracts showed must dried extract is the most variable character compare to other characters. Seed oils studies of the cultivars using GC-Mass showed all of them contain fatty acids particularly the linoleic acid percentage was higher than o
