Grape seed oil

Not to be confused with rapeseed oil.

Grape seed oil

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 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. ^{[1] [2]}

Description

Grape seed oil has a moderately high smoke point of approximately 216 °C (421 °F). 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. ^[2]

Uses

Grapeseed oil may be used as a salad oil, massage oil, and in manufactured cosmetics or haircare products.^{[ citation needed ]}

Research

Further information: Grape seed extract

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.

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

• List of grape varieties
• List of grape dishes

References

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2. 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.
5. Nakamura Y, Tsuji S, Tonogai Y (2003). "Analysis of proanthocyanidins in grape seed extracts, health foods and grape seed oils" (PDF). Journal of Health Science. 49 (1): 45–54. doi: 10.1248/jhs.49.45 .
6. Garavaglia J, Markoski MM, Oliveira A, et al. (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 (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.
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20. Wolke RL (16 May 2007). "Where There's Smoke, There's a Fryer". The Washington Post. Retrieved 5 March 2011.
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26. Garavaglia J, Markoski MM, Oliveira A, et al. (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.
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28. Melina V. "Smoke points of oils" (PDF). veghealth.com. The Vegetarian Health Institute.
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33. "Oil, peanut". FoodData Central. usda.gov.
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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.