Grape seed oil

Source: Wikipedia, the free encyclopedia.
Not to be confused with rapeseed oil.
Grape seed oil
Unsaponifiable
0.3% - 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

raisins to help them retain their flavor.[2]

Research

Further information: Grape seed extract

A study of 21 grape

tocopherols.[3]

Although grape seeds contain

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

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
unsaturated
 69.6%
Oleic acid
unsaturated
 15.8%
Palmitic acid
(Hexadecanoic acid)
Saturated
 7%
Stearic acid
(Octadecanoic acid)
Saturated
 4%
Alpha-linolenic acid
unsaturated
 0.1%
Palmitoleic acid
(9-Hexadecenoic acid)
unsaturated
 less than 1%

Grape seed oil also contains 0.8 to 1.5%

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.
Type Processing
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] 11.6 70.6 52–66
[15]		 13.5 1 12.5 12.5:1 250 °C (482 °F)[16]
Brazil nut[17] 24.8 32.7 31.3 42.0 0.1 41.9 419:1 208 °C (406 °F)[18]
Canola[19] 7.4 63.3 61.8 28.1 9.1 18.6 2:1 204 °C (400 °F)[20]
Coconut[21] 82.5 6.3 6 1.7 0.019 1.68 88:1 175 °C (347 °F)[18]
Corn[22] 12.9 27.6 27.3 54.7 1 58 58:1 232 °C (450 °F)[20]
Cottonseed[23] 25.9 17.8 19 51.9 1 54 54:1 216 °C (420 °F)[20]
Cottonseed[24]
hydrogenated
 93.6 1.5 0.6 0.2 0.3 1.5:1
Flaxseed/linseed[25] 9.0 18.4 18 67.8 53 13 0.2:1 107 °C (225 °F)
Grape seed   10.4 14.8 14.3   74.9 0.15 74.7 very high 216 °C (421 °F)[26]
Hemp seed[27] 7.0 9.0 9.0 82.0 22.0 54.0 2.5:1 166 °C (330 °F)[28]
High-oleic safflower oil[29]
 7.5 75.2 75.2 12.8 0 12.8 very high 212 °C (414 °F)[18]
Olive, Extra Virgin[30] 13.8 73.0 71.3 10.5 0.7 9.8 14:1 193 °C (380 °F)[18]
Palm[31] 49.3 37.0 40 9.3 0.2 9.1 45.5:1 235 °C (455 °F)
Palm[32] hydrogenated 88.2 5.7 0
Peanut[33] 16.2 57.1 55.4 19.9 0.318 19.6 61.6:1 232 °C (450 °F)[20]
Rice bran oil 25 38.4 38.4 36.6 2.2 34.4[34] 15.6:1 232 °C (450 °F)[35]
Sesame[36] 14.2 39.7 39.3 41.7 0.3 41.3 138:1
Soybean[37] 15.6 22.8 22.6 57.7 7 51 7.3:1 238 °C (460 °F)[20]
Soybean[38]
partially hydrogenated
 14.9 43.0 42.5 37.6 2.6 34.9 13.4:1
Sunflower[39] 8.99 63.4 62.9 20.7 0.16 20.5 128:1 227 °C (440 °F)[20]
Walnut oil[40] unrefined 9.1 22.8 22.2 63.3 10.4 52.9 5:1 160 °C (320 °F)[41]

See also

References

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    ISBN 978-0-85199-723-0
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  9. doi:10.1021/jf980412f
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  10. PMID 14100992
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  11. ^ a b c "US National Nutrient Database, Release 28". United States Department of Agriculture. May 2016. All values in this table are from this database unless otherwise cited or when italicized as the simple arithmetic sum of other component columns.
  12. ^ "Fats and fatty acids contents per 100 g (click for "more details"). Example: Avocado oil (user can search for other oils)". Nutritiondata.com, Conde Nast for the USDA National Nutrient Database, Standard Release 21. 2014. Retrieved 7 September 2017. Values from Nutritiondata.com (SR 21) may need to be reconciled with most recent release from the USDA SR 28 as of Sept 2017.
  13. ^ "USDA Specifications for Vegetable Oil Margarine Effective August 28, 1996" (PDF).
  14. ^ "Avocado oil, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
  15. ^ Ozdemir F, Topuz A (2004). "Changes in dry matter, oil content and fatty acids composition of avocado during harvesting time and post-harvesting ripening period" (PDF). Food Chemistry. Elsevier. pp. 79–83. Archived from the original (PDF) on 2020-01-16. Retrieved 15 January 2020.
  16. ^ Wong M, Requejo-Jackman C, Woolf A (April 2010). "What is unrefined, extra virgin cold-pressed avocado oil?". Aocs.org. The American Oil Chemists' Society. Retrieved 26 December 2019.
  17. ^ "Brazil nut oil, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
  18. ^
    doi:10.1016/j.foodchem.2009.09.070
    .
  19. ^ "Canola oil, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
  20. ^ a b c d e f Wolke RL (May 16, 2007). "Where There's Smoke, There's a Fryer". The Washington Post. Retrieved March 5, 2011.
  21. ^ "Coconut oil, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
  22. ^ "Corn oil, industrial and retail, all purpose salad or cooking, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
  23. ^ "Cottonseed oil, salad or cooking, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
  24. ^ "Cottonseed oil, industrial, fully hydrogenated, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
  25. ^ "Linseed/Flaxseed oil, cold pressed, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
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  28. ^ Melina V. "Smoke points of oils" (PDF). veghealth.com. The Vegetarian Health Institute.
  29. ^ "Safflower oil, salad or cooking, high oleic, primary commerce, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
  30. ^ "Olive oil, salad or cooking, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
  31. ^ "Palm oil, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
  32. ^ "Palm oil, industrial, fully hydrogenated, filling fat, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
  33. ^ "Oil, peanut". FoodData Central. usda.gov.
  34. ISBN 978-0-471-38552-3
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  35. ^ "Rice bran oil". RITO Partnership. Retrieved 22 January 2021.
  36. ^ "Oil, sesame, salad or cooking". FoodData Central. fdc.nal.usda.gov. 1 April 2019.
  37. ^ "Soybean oil, salad or cooking, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
  38. ^ "Soybean oil, salad or cooking, (partially hydrogenated), fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
  39. ^ "FoodData Central". fdc.nal.usda.gov.
  40. ^ "Walnut oil, fat composition, 100 g". US National Nutrient Database, United States Department of Agriculture.
  41. ^ "Smoke Point of Oils". Baseline of Health. Jonbarron.org.
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