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 Bottles of Grape seed oil | |
| 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 |
 | This article needs attention from an expert in Food and drink. Please add a reason or a talk parameter to this template to explain the issue with the article. (November 2008) |
Grape seed oil (also called grapeseed oil or grape oil) is pressed from the seeds of grapes, and is thus an abundant by-product of winemaking.
Uses
[edit]Cooking
[edit]Grape seed oil has a moderately high smoke point of approximately 216 °C (421 °F). As a result, it is better suited than several other cooking oils for high temperature cooking and can be safely used to cook at moderate temperatures during stir-frying, sautéing, or deep-frying. Due to its clean, light taste, and high polyunsaturated fat content, it is also 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 also an excellent for use in baked goods, pancakes, and waffles. It also is sprayed on raisins to help them retain their flavor.[1]
The metabolic energy density of grape seed oil is typical of vegetable oils: approximately 3,700 kJ (880 kcal) per 100 g, or 500 kJ (120 kcal) per 15 ml tablespoon.
Cosmetics
[edit]Grape seed oil is a preferred cosmetic ingredient for control of skin moisturization. Light and thin, grape seed oil leaves a glossy film over the skin when used as a carrier oil for essential oils in aromatherapy. It contains more linoleic acid than many other carrier oils. Grape seed oil is also used as a lubricant for shaving.
Potential medicinal benefits
[edit]Although grape seeds contain antioxidants and other biologically active compounds,[2] the cold-pressed grape seed oil contains negligible amounts due to their insolubility in lipids.[3] For instance, sufficiently high amounts of resveratrol occur in grape seed for it to be extracted commercially,[4] yet it is almost entirely absent in the grape seed oil.
There may be health benefits from the oil itself. A 1993 study supports the claim that grape seed oil increases high-density lipoprotein (HDL-C or "good cholesterol") levels and reduces LDL levels.[5]
Potential medicinal complications
[edit]Grapeseed oil may affect medications broken down by the liver.[6]
Oligomeric proanthocyanidin complexes found in grapeseed extract found in grapeseed oil may react with anticoagulants and phenacetin.[6]
Grapeseed oil has sometimes been found to contain dangerous levels of polycyclic aromatic hydrocarbons because of direct contact with combustion gases during the drying process.[7]
Composition
[edit]
The following table lists a typical fatty acid composition of grape seed oil:[8]
| Acid | Type | Percentage |
|---|---|---|
| Linoleic acid | ω−6 unsaturated | 69.6%[9] |
| 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).[10] Grapeseed oil contains small amounts of vitamin E, but safflower oil, cottonseed oil, or rice bran oil contain greater amounts.[11]
See also
[edit]References
[edit]- ^ Bewley, J. Derek; Black, Michael; Halmer, Peter (2006). The encyclopedia of seeds: science, technology and uses. CABI. ISBN 0-85199-723-6.
- ^ Joshi, S.; Kuszynski, C.; 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.
{{cite journal}}: CS1 maint: date and year (link) - ^ Nakamura, Yumiko; Tsuji, Sumiko; Tonogai, Yasuhide (2003). "Analysis of proanthocyanidins in grape seed extracts, health foods and grape seed oils". Journal of Health Science. 49 (1): 45–54. doi:10.1248/jhs.49.45.
{{cite journal}}: CS1 maint: date and year (link) - ^ Yilmaz, Yusuf; Toledo, Romeo T. (2006). "Oxygen radical absorbance capacities of grape/wine industry byproducts and effect of solvent type on extraction of grape seed polyphenols". Journal of Food Composition and Analysis. 19 (1): 41–48. doi:10.1016/j.jfca.2004.10.009.
{{cite journal}}: Unknown parameter|month=ignored (help)CS1 maint: date and year (link) - ^ Nash, DT (2004). "Cardiovascular risk beyond LDL-C levels: Other lipids are performers in cholesterol story". Postgraduate Medicine. 116 (3): 11–5. doi:10.3810/pgm.2004.09.1584. PMID 15460086.
- ^ a b Ehrlich, Steven D. "Grapeseed". University of Maryland Medical Center. Retrieved 16 November 2012.
- ^ 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. Retrieved 16 November 2012.
{{cite journal}}: CS1 maint: date and year (link) - ^ Kamel, Basil 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.
{{cite journal}}: CS1 maint: date and year (link) - ^ http://ndb.nal.usda.gov/ndb/foods/show/635?fg=&man=&lfacet=&count=&max=&sort=&qlookup=&offset=&format=Full&new=
- ^ Oomah, B. Dave; Liang, Jun; Godfrey, David; Mazza, Giuseppe (1998). "Microwave Heating of Grapeseed: Effect on Oil Quality". J. Agric. Food Chem. 46 (10): 4017–4021. doi:10.1021/jf980412f.
{{cite journal}}: CS1 maint: date and year (link) - ^ Herting, David C.; Drury, Emma-Jane 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.
{{cite journal}}: CS1 maint: date and year (link)
Category:Aromatherapy
Category:Cooking oils
Category:Vegetable oils
Category:Pet foods