Virgin grape seed oil: Is it really a nutritional highlight?

• DOI: 10.1002/ejlt.200700276
• Publication Date: 2008-03-13T14:19:37Z
• Authors: Bertrand Matthäus
• Keywords: 2. Zero hunger; 0301 basic medicine; 0303 health sciences; 03 medical and health sciences

Abstract In comparison to refined grape seed oil which is neutral in taste and smell, the virgin characterized by a pleasant vinous fruity aroma, also reminds of raisins if high‐quality raw material used for production. Difficulties arise from susceptibility microbial enzymatic deterioration as result high moisture content after pressing juices grapes. Grape has (70%) linoleic acid, whereas total part unsaturated fatty acids amounts about 90%. other edible oils, contains, addition tocopherols, antioxidant‐effective tocotrienols. During process, only small amount phenolic compounds transferred into (0.01 mg/g), while most these nutritionally interesting components remain press cake. Here, 2000 times higher. storage oil, sensory attributes change, more degradation products like ethyl acetate, acetic acid or ethanol are detectable. Parts material, come during pressing, faster impairment oil.