Six different solvent systems were used for preparation of grape seed extract. Extaction efficiency, reducing strength, ability for free radical scavengering, and the increase of thermal resistance as well as oxidative effect on soybean oil as a food system were determined for each trial extracts. Data were then analyzed in the form of factorial test in a totally randomized design. The Minimum bactericidal concentration of all trials was also determined on six pathogenic bacteria namely E. Coli, Staphylococcus aureus, Entrobacter aerogenes, bacillus cereus, Listeria monocytogenes, and salmonella entritidis. The results of extraction efficiency showed that ethyl acetate treatment was considered as the best. It was found that grape seed extracts have a higher reducing strength than BHT and -tocopherol. The same trend was observed for radical scavengering ability. The evaluation of thermal resistance of extracts by Rancimat at 100, 110, 120, and 170C showed that aceton treatment had the maximum carry-through properties. Antibacterial activity of the best grape seed extract showed that G+ bacteria were more sensitive than G – bacteria.

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