Grape seed oil

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Grape seed oil
GrapeSeedOil.png
Grape seed oil in clear glass vial
Fat composition
Saturated fats
Total saturated Palmitic: 7%
Stearic: 4%
Unsaturated fats
Total unsaturated86%
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]

Contents

Uses

Cooking oil

Grape seed oil has a moderately high smoke point of approximately 216 °C (421 °F). The oil has a clean, light taste, and 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]

Other uses

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 Illustration Vitis vinifera0.jpg
Grape seeds (numbers 7 and 8) and grapes

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

AcidTypePercentage
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] 82.56.361.70.0191.6888:1175 °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] hydrogenated 93.61.50.60.20.31.5:1
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 oil 2538.438.436.62.234.4 [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 hydrogenated 14.943.042.537.62.634.913.4:1
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

Related Research Articles

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In nutrition, biology, and chemistry, fat usually means any ester of fatty acids, or a mixture of such compounds, most commonly those that occur in living beings or in food.

<span class="mw-page-title-main">Olive oil</span> Liquid fat made from olives

Olive oil is a liquid fat obtained by pressing whole olives, the fruit of Olea europaea, a traditional tree crop of the Mediterranean Basin, and extracting the oil.

<span class="mw-page-title-main">Vegetable oil</span> Oil extracted from seeds or from other parts of plants

Vegetable oils, or vegetable fats, are oils extracted from seeds or from other parts of edible plants. Like animal fats, vegetable fats are mixtures of triglycerides. Soybean oil, grape seed oil, and cocoa butter are examples of seed oils, or fats from seeds. Olive oil, palm oil, and rice bran oil are examples of fats from other parts of plants. In common usage, vegetable oil may refer exclusively to vegetable fats which are liquid at room temperature. Vegetable oils are usually edible.

<span class="mw-page-title-main">Coconut oil</span> Edible oil derived from coconut

Coconut oil is an edible oil derived from the kernels, meat, and milk of the coconut palm fruit. Coconut oil is a white solid fat below around 25 °C (77 °F), and a clear thin liquid oil in warmer climates. Unrefined varieties have a distinct coconut aroma. Coconut oil is used as a food oil, and in industrial applications for cosmetics and detergent production. The oil is rich in medium-chain fatty acids.

A saturated fat is a type of fat in which the fatty acid chains have all single bonds between the carbon atoms. A fat known as a glyceride is made of two kinds of smaller molecules: a short glycerol backbone and fatty acids that each contain a long linear or branched chain of carbon (C) atoms. Along the chain, some carbon atoms are linked by single bonds (-C-C-) and others are linked by double bonds (-C=C-). A double bond along the carbon chain can react with a pair of hydrogen atoms to change into a single -C-C- bond, with each H atom now bonded to one of the two C atoms. Glyceride fats without any carbon chain double bonds are called saturated because they are "saturated with" hydrogen atoms, having no double bonds available to react with more hydrogen.

<span class="mw-page-title-main">Linseed oil</span> Oil obtained from the dried, ripened seeds of the flax plant

Linseed oil, also known as flaxseed oil or flax oil, is a colourless to yellowish oil obtained from the dried, ripened seeds of the flax plant. The oil is obtained by pressing, sometimes followed by solvent extraction.

<span class="mw-page-title-main">Hemp oil</span> Oil from hemp seeds

Hemp oil is oil obtained by pressing hemp seeds. Cold pressed, unrefined hemp oil is dark to clear light green in color, with a nutty flavor. The darker the color, the grassier the flavour. It should not be confused with hash oil, a tetrahydrocannabinol-containing oil made from the Cannabis flower.

<span class="mw-page-title-main">Cottonseed oil</span> Cooking oil

Cottonseed oil is cooking oil from the seeds of cotton plants of various species, mainly Gossypium hirsutum and Gossypium herbaceum, that are grown for cotton fiber, animal feed, and oil.

<span class="mw-page-title-main">Oleic acid</span> Monounsaturated omega-9 fatty acid

Oleic acid is a fatty acid that occurs naturally in various animal and vegetable fats and oils. It is an odorless, colorless oil, although commercial samples may be yellowish due to the presence of impurities. In chemical terms, oleic acid is classified as a monounsaturated omega-9 fatty acid, abbreviated with a lipid number of 18:1 cis-9, and a main product of Δ9-desaturase. It has the formula CH3−(CH2)7−CH=CH−(CH2)7−COOH. The name derives from the Latin word oleum, which means oil. It is the most common fatty acid in nature. The salts and esters of oleic acid are called oleates. It is a common component of oils, and thus occurs in many types of food, as well as in soap.

<span class="mw-page-title-main">Omega-6 fatty acid</span> Fatty acids where the sixth bond is double

Omega-6 fatty acids are a family of polyunsaturated fatty acids that have in common a final carbon-carbon double bond in the n-6 position, that is, the sixth bond, counting from the methyl end.

In biochemistry and nutrition, a monounsaturated fat is a fat that contains a monounsaturated fatty acid (MUFA), a subclass of fatty acid characterized by having a double bond in the fatty acid chain with all of the remaining carbon atoms being single-bonded. By contrast, polyunsaturated fatty acids (PUFAs) have more than one double bond.

<span class="mw-page-title-main">Peanut oil</span> Mild-tasting vegetable oil derived from peanuts

Peanut oil, also known as groundnut oil or arachis oil, is a vegetable oil derived from peanuts. The oil usually has a mild or neutral flavor but, if made with roasted peanuts, has a stronger peanut flavor and aroma. It is often used in American, Chinese, Indian, African and Southeast Asian cuisine, both for general cooking and in the case of roasted oil, for added flavor. Peanut oil has a high smoke point relative to many other cooking oils, so it is commonly used for frying foods.

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<span class="mw-page-title-main">Corn oil</span> Oil from the seeds of corn

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<span class="mw-page-title-main">Sunflower oil</span> Oil pressed from the seed of Helianthus annuus

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<span class="mw-page-title-main">Polyunsaturated fat</span> Type of fatty acid defined by molecular bonds

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<span class="mw-page-title-main">Avocado oil</span> Edible oil pressed from the pulp of avocados

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<span class="mw-page-title-main">Lard</span> Semi-solid white pork fat product

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References

  1. ↑ Aizpurua-Olaizola, Oier; Ormazabal, Markel; Vallejo, Asier; Olivares, Maitane; Navarro, Patricia; Etxebarria, Nestor; Usobiaga, Aresatz (2015-01-01). "Optimization of Supercritical Fluid Consecutive Extractions of Fatty Acids and Polyphenols from Vitis Vinifera Grape Wastes". Journal of Food Science. 80 (1): E101–E107. doi:10.1111/1750-3841.12715. PMID   25471637.
  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.
  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, 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.
  9. ↑ Oomah, BD; Liang J; Godfrey D; Mazza G (1998). "Microwave Heating of Grapeseed: Effect on Oil Quality". J. Agric. Food Chem. 46 (10): 4017–4021. doi:10.1021/jf980412f.
  10. ↑ Herting, D. C.; Drury, E. J. E. (1963). "Vitamin E Content of Vegetable Oils and Fats". J. Nutr. 81 (4): 4017–4021. doi:10.1093/jn/81.4.335. PMID   14100992.
  11. 1 2 3 "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. 1 2 3 4 Katragadda HR, Fullana A, Sidhu S, Carbonell-Barrachina ÁA (2010). "Emissions of volatile aldehydes from heated cooking oils". Food Chemistry. 120: 59–65. 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. 1 2 3 4 5 6 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.
  26. ↑ Garavaglia J, Markoski MM, 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.
  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.
  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. ↑ Orthoefer FT (2005). "Chapter 10: Rice Bran Oil". In Shahidi F (ed.). Bailey's Industrial Oil and Fat Products. Vol. 2 (6th ed.). John Wiley & Sons, Inc. p. 465. doi:10.1002/047167849X. ISBN   978-0-471-38552-3.
  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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