Grape seed oil

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

Last updated on: 01.03.2025

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DefinitionThis section has been translated automatically.

Hot-pressed or cold-pressed fatty oil obtained from grape seeds. The oil obtained by hot pressing is a fatty oil that is neutral in taste and color, highly heatable (smoke point above 190 °C) and contains a high proportion (> 85%) of unsaturated fatty acids. Grape seed oil contains linoleic acid (58-78%), oleic acid (12-28%), stearic acid (3-6%) and palmitic acid (3-9%). Grape seed oil also contains lecithin and the natural antioxidant procyanidin. Cold-pressed grape seed oil tends to have a light green iridescent color and a slightly nutty taste. Cold-pressed grape seed oil in particular is used as a base for cosmetic preparations and also for "high-quality" medicinal creams and ointments, see also hair oils.

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

Authors

Last updated on: 01.03.2025

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