DefinitionThis section has been translated automatically.
Fatty oil obtained from the seeds of grapes, hot or cold pressed. The oil obtained by hot pressing is a highly heatable fatty oil of neutral taste and colour (smoke point above 190 °C) with a high content (> 85%) of unsaturated fatty acids. Grape seed oil contains linoleic acid (58-78%), oleic acid (12-28%), stearin (3-6%) and palmitic acid (3-9%). Grape seed oil also contains lecithin and the natural antioxidant procyanidin. Cold pressed grape seed oil has a light green shimmering colour and a slightly nutty taste. Especially cold-pressed grape seed oil is used as a basis for cosmetic products and also for "high-quality" medicinal creams and ointments.
Note(s)This section has been translated automatically.
In an individual formulation, grape seed oil should be protected with an antioxidant (e.g. 0.05% alpha-tocopherol) to prevent the decomposition of the unsaturated fatty acids.
LiteratureThis section has been translated automatically.
- Wolf G (2010) Individual recipe-but right. Derm 16: 391-393
Prof. Dr. med. Peter Altmeyer
Prof. Dr. med. Martina Bacharach-Buhles