Cold pressed grape (Vitis vinifera) seed oil

Grape (Vitis vinifera) seeds are obtained from juice or wine production as by-products and considered an environmentally friendly value-added product. The oil from Vitis vinifera seeds is usually extracted by the cold pressing method in order to keep the antioxidant components in the oil with greater oxidative stability. The fatty acids profile of grape seed oil consists mainly of linoleic, palmitic, stearic, and oleic acids. Grapeseed oil is one of the richest natural sources of tocols, mainly tocopherols, which are one of the most powerful oil-soluble antioxidants. Grape seed oil is one of the most commonly preferred gourmet oils with its unique nutty and light flavor. It is also considered a beneficial dietary supplement and cosmetic product with its high content of essential fatty acids, natural antioxidants, and phytochemicals. The oil also supports treatment of cardiovascular diseases, cancer, and several diseases. For these reasons, grape seed oil should have an important place in the daily diet. The aim of this work is to identify the specific characteristics of cold pressed grape seed oil in terms of chemical properties, production practices, nutritional profile, alternative usages, health effects, and adulteration. © 2020 Elsevier Inc.