 Grape seed oil in clear glass vial | |
| Fat composition | |
|---|---|
| Saturated fats | |
| Total saturated | Palmitic: 7% Stearic: 4% |
| Unsaturated fats | |
| Total unsaturated | 86% |
| Monounsaturated | 16.1% |
| Palmitoleic acid | <1% |
| Oleic acid | 15.8% |
| Polyunsaturated | 69.9% |
| Omega−3 fatty acids | α-Linolenic: 0.1% |
| Omega−6 fatty acids | Linoleic: 69.6% |
| Properties | |
| Food energy per 100 g (3.5 oz) | 3,700 kJ (880 kcal) |
| Smoke point | 216 °C (421 °F) |
| Iodine value | 124-143 |
| Saponification value | 126 (NaOH) 180-196 (KOH) |
| Unsaponifiable | 0.3% - 1.6% |
| Peroxide value | 2.92 mequiv/kg |
Grape seed oil (also calledgrapeseed oil orgrape oil) is avegetable oil derived from theseeds ofgrapes. Grape seeds are awinemakingby-product, and oil made from the seeds is commonly used as anedible oil.[1][2]
Grape seed oil has a moderately highsmoke point of approximately 216 °C (421 °F). The oil has a lighttaste and a highpolyunsaturated fat content, making it suitable for use insalad dressings,mayonnaise and as a base for oil infusions ofgarlic,rosemary, or otherherbs orspices. It is widely used in baked goods, pancakes, and waffles. It is sprayed onraisins to help them retain their flavor.[2]
Grapeseed oil may be used as asalad oil,massage oil, and in manufacturedcosmetics orhaircare products.[citation needed]
A study of 21 grapecultivars showed variation of oil composition, especially forlinoleic acid andtocopherols.[3]
Although grape seeds containpolyphenols, such asproanthocyanidins,[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 ofclinical research as of 2016 has been inadequate to suggest any effect on lowering disease risk.[6]
Grapeseed oil has occasionally been found to contain dangerous levels ofpolycyclic aromatic hydrocarbons because of direct contact withcombustion gases during the drying process.[7]
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 theMediterranean Sea.[2]
The following table lists a typicalfatty acid composition of grape seed oil:[8]
| Acid | Type | Percentage |
|---|---|---|
| Linoleic acid | ω−6unsaturated | 69.6% |
| Oleic acid | ω−9unsaturated | 15.8% |
| Palmitic acid (Hexadecanoic acid) | Saturated | 7% |
| Stearic acid (Octadecanoic acid) | Saturated | 4% |
| Alpha-linolenic acid | ω−3unsaturated | 0.1% |
| Palmitoleic acid (9-Hexadecenoic acid) | ω−7unsaturated | less than 1% |
Grape seed oil also contains 0.8 to 1.5%unsaponifiables rich inphenols (tocopherols) andsteroids (campesterol,beta-sitosterol,stigmasterol).[9] Grapeseed oil contains small amounts ofvitamin E, butsafflower oil,cottonseed oil, orrice bran oil contain greater amounts.[10] Grapeseed oil is high inpolyunsaturates and low insaturated fat.
| Type | Processing treatment[12] | 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[13] | 11.6 | 70.6 | 67.9 | 13.5 | 1 | 12.5 | 12.5:1 | 250 °C (482 °F)[14] | |
| Brazil nut[15] | 24.8 | 32.7 | 31.3 | 42.0 | 0.1 | 41.9 | 419:1 | 208 °C (406 °F)[16] | |
| Canola[17] | 7.4 | 63.3 | 61.8 | 28.1 | 9.1 | 18.6 | 2:1 | 204 °C (400 °F)[18] | |
| Coconut[19] | 82.5 | 6.3 | 6 | 1.7 | 0.019 | 1.68 | 88:1 | 175 °C (347 °F)[16] | |
| Corn[20] | 12.9 | 27.6 | 27.3 | 54.7 | 1 | 58 | 58:1 | 232 °C (450 °F)[18] | |
| Cottonseed[21] | 25.9 | 17.8 | 19 | 51.9 | 1 | 54 | 54:1 | 216 °C (420 °F)[18] | |
| Cottonseed[22] | hydrogenated | 93.6 | 1.5 | 0.6 | 0.2 | 0.3 | 1.5:1 | ||
| Flaxseed/linseed[23] | 9.0 | 18.4 | 18 | 67.8 | 53 | 13 | 0.2:1 | 107 °C (225 °F) | |
| Grape seed[24] | 9.6 | 16.1 | 15.8 | 69.9 | 0.10 | 69.6 | very high | 216 °C (421 °F) | |
| Hemp seed[25] | 7.0 | 9.0 | 9.0 | 82.0 | 22.0 | 54.0 | 2.5:1 | 166 °C (330 °F)[26] | |
| High-oleic safflower oil[27] | 7.5 | 75.2 | 75.2 | 12.8 | 0 | 12.8 | very high | 212 °C (414 °F)[16] | |
| Olive (extra virgin)[28] | 13.8 | 73.0 | 71.3 | 10.5 | 0.7 | 9.8 | 14:1 | 193 °C (380 °F)[16] | |
| Palm[29] | 49.3 | 37.0 | 40 | 9.3 | 0.2 | 9.1 | 45.5:1 | 235 °C (455 °F) | |
| Palm[30] | hydrogenated | 88.2 | 5.7 | 0 | |||||
| Peanut[31] | 16.2 | 57.1 | 55.4 | 19.9 | 0.318 | 19.6 | 61.6:1 | 232 °C (450 °F)[18] | |
| Rice bran oil | 25 | 38.4 | 38.4 | 36.6 | 2.2 | 34.4[32] | 15.6:1 | 232 °C (450 °F)[33] | |
| Sesame[34] | 14.2 | 39.7 | 39.3 | 41.7 | 0.3 | 41.3 | 138:1 | ||
| Soybean[35] | 15.6 | 22.8 | 22.6 | 57.7 | 7 | 51 | 7.3:1 | 238 °C (460 °F)[18] | |
| Soybean[36] | partially hydrogenated | 14.9 | 43.0 | 42.5 | 37.6 | 2.6 | 34.9 | 13.4:1 | |
| Sunflower[37] | 8.99 | 63.4 | 62.9 | 20.7 | 0.16 | 20.5 | 128:1 | 227 °C (440 °F)[18] | |
| Walnut oil[38] | unrefined | 9.1 | 22.8 | 22.2 | 63.3 | 10.4 | 52.9 | 5:1 | 160 °C (320 °F)[39] |
| International | |
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| National | |
| Other | |
