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Grape seed oil

January 29, 2023

Not to be confused with rapeseed oil.

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]

Grape seed oil
Grape seed oil in clear glass vial
Fat composition
Saturated fats
Total saturatedPalmitic: 7%
Stearic: 4%
Unsaturated fats
Total unsaturated86%
Monounsaturated16.1%
Palmitoleic acid<1%
Oleic acid15.8%
Polyunsaturated69.9%
Omega-3 fatty acidsα-Linolenic: 0.1%
Omega-6 fatty acidsLinoleic: 69.6%
Properties
Food energy per 100 g (3.5 oz)3,700 kJ (880 kcal)
Smoke point216 °C (421 °F)
Iodine value124-143
Saponification value126 (NaOH)
180-196 (KOH)
Unsaponifiable0.3% - 1.6%
Peroxide value2.92 mequiv/kg

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]

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 1.7 175 °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   10.5 14.3 14.3   74.7 – 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

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. ^ a b c 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. ^ a b c "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. ^ Feramuz Ozdemir; Ayhan Topuz (May 2003). "Changes in dry matter, oil content and fatty acids composition of avocado during harvesting time and post-harvesting ripening period" (PDF). Elsevier. Retrieved 15 January 2020.
  16. ^ Marie Wong; Cecilia Requejo-Jackman; Allan Woolf (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. ^ a b c d Katragadda, H. R.; Fullana, A. S.; Sidhu, S.; Carbonell-Barrachina, Á. A. (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. ^ a b c d e f Wolke, Robert L. (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, Vesanto. "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, F. T. (2005). "Chapter 10: Rice Bran Oil". In Shahidi, F. (ed.). Bailey's Industrial Oil and Fat Products. Vol. 2 (6 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.

January 29, 2023
grape, seed, confused, with, rapeseed, also, called, grapeseed, grape, vegetable, derived, from, seeds, grapes, product, winemaking, industry, typically, used, edible, applications, clear, glass, vialfat, compositionsaturated, fatstotal, saturatedpalmitic, ste. Not to be confused with rapeseed oil 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 Grape seed oilGrape seed oil in clear glass vialFat compositionSaturated fatsTotal saturatedPalmitic 7 Stearic 4 Unsaturated fatsTotal unsaturated86 Monounsaturated16 1 Palmitoleic acid lt 1 Oleic acid15 8 Polyunsaturated69 9 Omega 3 fatty acidsa Linolenic 0 1 Omega 6 fatty acidsLinoleic 69 6 PropertiesFood energy per 100 g 3 5 oz 3 700 kJ 880 kcal Smoke point216 C 421 F Iodine value124 143Saponification value126 NaOH 180 196 KOH Unsaponifiable0 3 1 6 Peroxide value2 92 mequiv kg Contents 1 Uses 1 1 Cooking 1 2 Research 1 3 Possible contamination 2 Production 3 Composition 3 1 Comparison to other vegetable oils 4 See also 5 ReferencesUses EditCooking Edit 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 Research Edit 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 Edit 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 EditWinemaking 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 Edit Grape seeds numbers 7 and 8 and grapes The following table lists a typical fatty acid composition of grape seed oil 8 Acid Type PercentageLinoleic acid w 6 unsaturated 69 6 Oleic acid w 9 unsaturated 15 8 Palmitic acid Hexadecanoic acid Saturated 7 Stearic acid Octadecanoic acid Saturated 4 Alpha linolenic acid w 3 unsaturated 0 1 Palmitoleic acid 9 Hexadecenoic acid w 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 Edit Properties of vegetable oils 11 12 The nutritional values are expressed as percent by mass of total fat Type Processingtreatment 13 Saturatedfatty acids Monounsaturatedfatty acids Polyunsaturatedfatty acids Smoke pointTotal 11 Oleicacid w 9 Total 11 a Linolenicacid w 3 Linoleicacid w 6 w 6 3ratioAvocado 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 7 175 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 1Flaxseed linseed 25 9 0 18 4 18 67 8 53 13 0 2 1 107 C 225 F Grape seed 10 5 14 3 14 3 74 7 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 0Peanut 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 1Soybean 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 1Sunflower 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 EditList of grape varieties List of grape dishesReferences Edit 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 a b c Bewley J Derek Black Michael Halmer Peter 2006 The encyclopedia of seeds science technology and uses CABI ISBN 978 0 85199 723 0 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 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 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 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 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 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 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 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 a b c 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 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 USDA Specifications for Vegetable Oil Margarine Effective August 28 1996 PDF Avocado oil fat composition 100 g US National Nutrient Database Release 28 United States Department of Agriculture May 2016 Retrieved 6 September 2017 Feramuz Ozdemir Ayhan Topuz May 2003 Changes in dry matter oil content and fatty acids composition of avocado during harvesting time and post harvesting ripening period PDF Elsevier Retrieved 15 January 2020 Marie Wong Cecilia Requejo Jackman Allan Woolf April 2010 What is unrefined extra virgin cold pressed avocado oil Aocs org The American Oil Chemists Society Retrieved 26 December 2019 Brazil nut oil fat composition 100 g US National Nutrient Database Release 28 United States Department of Agriculture May 2016 Retrieved 6 September 2017 a b c d Katragadda H R Fullana A S Sidhu S Carbonell Barrachina A A 2010 Emissions of volatile aldehydes from heated cooking oils Food Chemistry 120 59 65 doi 10 1016 j foodchem 2009 09 070 Canola oil fat composition 100 g US National Nutrient Database Release 28 United States Department of Agriculture May 2016 Retrieved 6 September 2017 a b c d e f Wolke Robert L May 16 2007 Where There s Smoke There s a Fryer The Washington Post Retrieved March 5 2011 Coconut oil fat composition 100 g US National Nutrient Database Release 28 United States Department of Agriculture May 2016 Retrieved 6 September 2017 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 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 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 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 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 Callaway J Schwab U Harvima I Halonen P Mykkanen O Hyvonen P Jarvinen 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 Melina Vesanto Smoke points of oils PDF veghealth com The Vegetarian Health Institute 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 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 Palm oil fat composition 100 g US National Nutrient Database Release 28 United States Department of Agriculture May 2016 Retrieved 6 September 2017 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 Oil peanut FoodData Central usda gov Orthoefer F T 2005 Chapter 10 Rice Bran Oil In Shahidi F ed Bailey s Industrial Oil and Fat Products Vol 2 6 ed John Wiley amp Sons Inc p 465 doi 10 1002 047167849X ISBN 978 0 471 38552 3 Rice bran oil RITO Partnership Retrieved 22 January 2021 Oil sesame salad or cooking FoodData Central fdc nal usda gov 1 April 2019 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 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 FoodData Central fdc nal usda gov Walnut oil fat composition 100 g US National Nutrient Database United States Department of Agriculture Smoke Point of Oils Baseline of Health Jonbarron org Retrieved from https en wikipedia org w index php title Grape seed oil amp oldid 1079832459, wikipedia, wiki, book, books, library,

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