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Grape seed oil
Liquid fat derived from grape seeds
Liquid fat derived from grape seeds
| Field | Value |
|---|---|
| name | Grape seed oil |
| image | GrapeSeedOil.png |
| imagesize | 160px |
| caption | Grape seed oil in clear glass vial |
| fatcomposition | y |
| sat | Palmitic: 7% |
| Stearic: 4% | |
| unsat | 86% |
| monoun | 16.1% |
| Palmitoleic | |
| Oleic | 15.8% |
| polyun | 69.9% |
| o3 | α-Linolenic: 0.1% |
| o6 | Linoleic: 69.6% |
| properties | y |
| energy_per_100g | 3700 kJ |
| smoke | 216 °C |
| iodine | 124-143 |
| sapon | 126 (NaOH) |
| 180-196 (KOH) | |
| unsapon | 0.3% - 1.6% |
| peroxide | 2.92 mequiv/kg |
Stearic: 4% 180-196 (KOH)
Grape seed oil (also called grapeseed oil or grape oil) is a vegetable oil derived from the seeds of grapes. Grape seeds are a winemaking by-product, and oil made from the seeds is commonly used as an edible oil.
Description
Grape seed oil has a moderately high smoke point of approximately 216 °C. The oil has a light taste and a high polyunsaturated fat content, making it suitable for use in salad dressings, mayonnaise and as a base for oil infusions of garlic, rosemary, or other herbs or spices. It is widely used in baked goods, pancakes, and waffles. It is sprayed on raisins to help them retain their flavor.
Uses
Grapeseed oil may be used as a salad oil, massage oil, and in manufactured cosmetics or haircare products.
Research
A study of 21 grape cultivars showed variation of oil composition, especially for linoleic acid and tocopherols.
Although grape seeds contain polyphenols, such as proanthocyanidins, grape seed oil contains negligible amounts of these compounds. Grape seed oil components are under study for their potential applications in human health, but the scientific quality of clinical research as of 2016 has been inadequate to suggest any effect on lowering disease risk.
Possible contamination
Grapeseed oil has occasionally been found to contain dangerous levels of polycyclic aromatic hydrocarbons because of direct contact with combustion gases during the drying process.
Production
Winemaking accounts for 90% of grape cultivation, with the seeds of the plant serving as a by-product that can be pressed for oil. Grapeseed oil production primarily occurs in wine-growing regions, especially around the Mediterranean Sea.{{cite book | title=The encyclopedia of seeds: science, technology and uses | url=https://books.google.com/books?id=aE414KuXu4gC&pg=PA305 | author1=Bewley, J. Derek
Composition
The following table lists a typical fatty acid composition of grape seed oil:
| Acid | Type | Percentage |
|---|---|---|
| Linoleic acid | ω−6 unsaturated | 69.6% |
| Oleic acid | ω−9 unsaturated | 15.8% |
| Palmitic acid | ||
| (Hexadecanoic acid) | Saturated | 7% |
| Stearic acid | ||
| (Octadecanoic acid) | Saturated | 4% |
| Alpha-linolenic acid | ω−3 unsaturated | 0.1% |
| Palmitoleic acid | ||
| (9-Hexadecenoic acid) | ω−7 unsaturated | less than 1% |
Grape seed oil also contains 0.8 to 1.5% unsaponifiables rich in phenols (tocopherols) and steroids (campesterol, beta-sitosterol, stigmasterol). Grapeseed oil contains small amounts of vitamin E, but safflower oil, cottonseed oil, or rice bran oil contain greater amounts. Grapeseed oil is high in polyunsaturates and low in saturated fat.
Comparison to other vegetable oils
References
References
- (2015-01-01). "Optimization of Supercritical Fluid Consecutive Extractions of Fatty Acids and Polyphenols from Vitis Vinifera Grape Wastes". Journal of Food Science.
- (2012). "The fatty acid and tocopherol constituents of the seed oil extracted from 21 grape varieties (Vitis spp.)". Journal of the Science of Food and Agriculture.
- Joshi, SS. (2001). "The cellular and molecular basis of health benefits of grape seed proanthocyanidin extract". Current Pharmaceutical Biotechnology.
- Nakamura, Y. (2003). "Analysis of proanthocyanidins in grape seed extracts, health foods and grape seed oils". Journal of Health Science.
- (2016). "Grape Seed Oil Compounds: Biological and Chemical Actions for Health". Nutrition and Metabolic Insights.
- (2000). "Processing effects on the polyaromatic hydrocarbon content of grapeseed oil". Journal of the American Oil Chemists' Society.
- Kamel, B. S.. (1985). "Characteristics and composition of melon and grape seed oils and cakes". Journal of the American Oil Chemists' Society.
- Oomah, BD. (1998). "Microwave Heating of Grapeseed: Effect on Oil Quality". Journal of Agricultural and Food Chemistry.
- Herting, D. C.. (1963). "Vitamin E Content of Vegetable Oils and Fats". The Journal of Nutrition.
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