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]
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]
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
The following table lists a typical
fatty acid composition of grape seed oil:[8]
^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.
PMID22271548.
^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.
PMID11480422.
^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.
S2CID89786055.
^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.
PMID14100992.
^
abc"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.
^"Avocado oil, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
^"Brazil nut oil, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
^"Canola oil, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
^"Coconut oil, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
^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.
PMID16019622.
S2CID18445488.
^"Palm oil, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
^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.
ISBN978-0-471-38552-3.