Grapeseed oil

Grapeseed oil (also known as Grape oil or Grape seed oil) is an oil commonly made as a byproduct of making wine. It is made from the fats of grape seeds and is commonly used as a cooking oil with a smoke point of 216 °C (421 °F).^[1]^[2]^[3]

Production

Grapeseed oil is commonly made in regions that make a lot of wine, like the Mediterranean Sea.^[4]

Composition

Grapeseed oil is 10.5% saturated fat, 14.3% monounsaturated fat, and 74.7% polyunsaturated fat, mostly linoleic acid.^[5]

References

↑ 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.
↑ Bewley, J. Derek; Black, Michael; Halmer, Peter (2006). The encyclopedia of seeds: science, technology and uses. CABI. ISBN 978-0-85199-723-0.
↑ Garavaglia, Juliano; Markoski, Melissa M.; Oliveira, Aline; Marcadenti, Aline (2016-08-16). "Grape Seed Oil Compounds: Biological and Chemical Actions for Health". Nutrition and Metabolic Insights. 9: 59–64. doi:10.4137/NMI.S32910. ISSN 1178-6388. PMC 4988453. PMID 27559299.
↑ Bewley, J. Derek; Black, Michael; Halmer, Peter (2006). The encyclopedia of seeds: science, technology and uses. CABI. ISBN 978-0-85199-723-0.
↑ Kamel, Basil S.; Dawson, H.; Kakuda, Y. (1 May 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. ISSN 0003-021X. S2CID 89786055.^{[permanent dead link]}

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[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.

[:0-2] Bewley, J. Derek; Black, Michael; Halmer, Peter (2006). The encyclopedia of seeds: science, technology and uses. CABI. ISBN 978-0-85199-723-0.

[3] Garavaglia, Juliano; Markoski, Melissa M.; Oliveira, Aline; Marcadenti, Aline (2016-08-16). "Grape Seed Oil Compounds: Biological and Chemical Actions for Health". Nutrition and Metabolic Insights. 9: 59–64. doi:10.4137/NMI.S32910. ISSN 1178-6388. PMC 4988453. PMID 27559299.

[:02-4] Bewley, J. Derek; Black, Michael; Halmer, Peter (2006). The encyclopedia of seeds: science, technology and uses. CABI. ISBN 978-0-85199-723-0.

[5] Kamel, Basil S.; Dawson, H.; Kakuda, Y. (1 May 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. ISSN 0003-021X. S2CID 89786055.^{[permanent dead link]}

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