Grape seed oil
Grape seed oil in clear glass vial
Fat composition
Saturated fats
Total saturatedPalmitic: 7%
Stearic: 4%
Unsaturated fats
Total unsaturated86%
Monounsaturated16.1%
Palmitoleic acid<1%
Oleic acid15.8%
Polyunsaturated69.9%
Omega-3 fatty acidsα-Linolenic: 0.1%
Omega-6 fatty acidsLinoleic: 69.6%
Properties
Food energy per 100 g (3.5 oz)3,700 kJ (880 kcal)
Smoke point216 °C (421 °F)
Iodine value124-143
Saponification value126 (NaOH)
180-196 (KOH)
Unsaponifiable0.3% - 1.6%
Peroxide value2.92 mequiv/kg

Grape seed oil (also called grapeseed oil or grape oil) is a vegetable oil derived from the seeds of grapes. A by-product of the winemaking industry, it is typically used for edible applications.[1][2]

Uses

Cooking

Grape seed oil has a moderately high smoke point of approximately 216 °C (421 °F). Due to its clean, light taste, and high polyunsaturated fat content, it may be used as an ingredient in salad dressings and 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.[2]

Research

A study of 21 grape cultivars showed variation of oil composition, especially for linoleic acid and tocopherols.[3]

Although grape seeds contain polyphenols, such as proanthocyanidins,[4] grape seed oil contains negligible amounts of these compounds.[5] 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.[6]

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.[7]

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.[2]

Composition

Grape seeds (numbers 7 and 8) and grapes

The following table lists a typical fatty acid composition of grape seed oil:[8]

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).[9] Grapeseed oil contains small amounts of vitamin E, but safflower oil, cottonseed oil, or rice bran oil contain greater amounts.[10] Grapeseed oil is high in polyunsaturates and low in saturated fat.

Comparison to other vegetable oils

Properties of vegetable oils[11][12]
The nutritional values are expressed as percent (%) by mass of total fat.
TypeProcessing
treatment[13]
Saturated
fatty acids
Monounsaturated
fatty acids
Polyunsaturated
fatty acids
Smoke point
Total[11]Oleic
acid
(ω-9)
Total[11]α-Linolenic
acid
(ω-3)
Linoleic
acid
(ω-6)
ω-6:3
ratio
Avocado[14]11.670.652–66
[15]
13.5112.512.5:1250 °C (482 °F)[16]
Brazil nut[17]24.832.731.342.00.141.9419:1208 °C (406 °F)[18]
Canola[19]7.463.361.828.19.118.62:1204 °C (400 °F)[20]
Coconut[21]82.56.361.7175 °C (347 °F)[18]
Corn[22]12.927.627.354.715858:1232 °C (450 °F)[20]
Cottonseed[23]25.917.81951.915454:1216 °C (420 °F)[20]
Cottonseed[24]hydrogenated93.61.50.60.20.31.5:1
Flaxseed/linseed[25]9.018.41867.853130.2:1107 °C (225 °F)
Grape seed 10.414.814.3  74.90.1574.7very high216 °C (421 °F)[26]
Hemp seed[27]7.09.09.082.022.054.02.5:1166 °C (330 °F)[28]
High-oleic safflower oil[29]7.575.275.212.8012.8very high212 °C (414 °F)[18]
Olive, Extra Virgin[30]13.873.071.310.50.79.814:1193 °C (380 °F)[18]
Palm[31]49.337.0409.30.29.145.5:1235 °C (455 °F)
Palm[32]hydrogenated88.25.70
Peanut[33]16.257.155.419.90.31819.661.6:1232 °C (450 °F)[20]
Rice bran oil2538.438.436.62.234.4[34]15.6:1232 °C (450 °F)[35]
Sesame[36]14.239.739.341.70.341.3138:1
Soybean[37]15.622.822.657.77517.3:1238 °C (460 °F)[20]
Soybean[38]partially hydrogenated14.943.042.537.62.634.913.4:1
Sunflower[39]8.9963.462.920.70.1620.5128:1227 °C (440 °F)[20]
Walnut oil[40]unrefined9.122.822.263.310.452.95:1160 °C (320 °F)[41]

See also

References

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  2. 1 2 3 Bewley, J. Derek; Black, Michael; Halmer, Peter (2006). The encyclopedia of seeds: science, technology and uses. CABI. ISBN 978-0-85199-723-0.
  3. Sabir, A; Unver, A; Kara, Z (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. 92 (9): 1982–7. doi:10.1002/jsfa.5571. PMID 22271548.
  4. Joshi, SS; Kuszynski C. A.; Bagchi D. (2001). "The cellular and molecular basis of health benefits of grape seed proanthocyanidin extract". Curr Pharm Biotechnol. 2 (2): 187–200. doi:10.2174/1389201013378725. PMID 11480422.
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  6. Garavaglia, J; Markoski, M. M.; Oliveira, A; Marcadenti, A (2016). "Grape Seed Oil Compounds: Biological and Chemical Actions for Health". Nutrition and Metabolic Insights. 9: 59–64. doi:10.4137/NMI.S32910. PMC 4988453. PMID 27559299.
  7. Moret, S.; Dudine, A.; Conte, L.S. (2000). "Processing effects on the polyaromatic hydrocarbon content of grapeseed oil". Journal of the American Oil Chemists' Society. 77 (12): 1289–1292. doi:10.1007/s11746-000-0203-5. S2CID 97459242.
  8. Kamel, B. S.; Dawson H.; Kakuda Y. (1985). "Characteristics and composition of melon and grape seed oils and cakes". Journal of the American Oil Chemists' Society. 62 (5): 881–883. doi:10.1007/BF02541750. S2CID 89786055.
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  27. Callaway J, Schwab U, Harvima I, Halonen P, Mykkänen O, Hyvönen P, Järvinen T (April 2005). "Efficacy of dietary hempseed oil in patients with atopic dermatitis". The Journal of Dermatological Treatment. 16 (2): 87–94. doi:10.1080/09546630510035832. PMID 16019622. S2CID 18445488.
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  40. "Walnut oil, fat composition, 100 g". US National Nutrient Database, United States Department of Agriculture.
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