Grape seed oil

Authors:Prof. Dr. med. Peter Altmeyer, Prof. Dr. med. Martina Bacharach-Buhles

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Last updated on: 29.10.2020

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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 recipe, grape seed oil should be protected with an antioxidant (e.g. 0.05% alpha-tocopherol) to prevent the decomposition of unsaturated fatty acids.

LiteratureThis section has been translated automatically.

  1. Wolf G (2010) Individual recipe-but right. Derm 16: 391-393

Authors

Last updated on: 29.10.2020

Authors: Prof. Dr. med. Peter AltmeyerProf. Dr. med. Martina Bacharach-Buhles