Grapeseeds (Vitis vinifera L.) are the seeds of grape berries and contain considerable quantities of oil (15-16%) Grapeseed oil is a by-product of the wine industry and is extracted by using solvents from previously dried grape seeds. The crude oil extracted is dark in color which becomes golden-yellow after refining. It is used as a table oil and is very suitable for frying as it has a high smoke point. According to the regulations in force, the oil must meet the requirements indicated in the following technical data sheet:
| CARATTERISTICA | REQUISITI | METODO DI ANALISI | |
|---|---|---|---|
| Relative density at a 20/20°C | from 0,920 to 0,926 | See A.1.1 | |
| Refractive index nD at 40°C | from 1,467 to 1,477 | See A.1.2 | |
| Number of iodine | from 128 to 150 | See A.1.3 | |
| Content in sterols mg / kg | from 2000 to 7000 | See A.1.5 | |
| Acidity, expressed as oleic acid,% | max 0,5 | See A.1.6 | |
| Number of peroxides, meq oxygen / kg | max 7,0 | See A.1.7 | |
| Impurities (petroleum ether)% | max 0,05 | UNI EN ISO 663 | |
| Soaps, expressed as sodium oleate, mg / kg | max 10 | See A.1.8 | |
| Metals, mg / kg (**) | |||
| iron | max 1,5 | UNI EN ISO 8294 | |
| copper | max 0,1 | UNI EN ISO 8294 | |
| lead (1) | max 0,1 | UNI EN ISO 12193 | |
| arsenic | max 0,1 | See A.2.1 | |
| Solvents, mg / kg (***) | |||
| hexane | max 1 | ||
| CARATTERI ORGANOLETTICI | |||
| smell and taste | Delicate flavor characteristic of the oil, free from anomalous or unpleasant odors or tastes | ||
| appearance | clear 20°C | ||
| color | the spectrophotometric absorptions, measured on diluted oil with the same volume of hexane, in a 1 cm tray, with reference to normal hexane, must not exceed the values of 0.20 and 0.10 respectively at 420 and 453 nm | ||
| Permitted additives and relative limits | According to current legislation (2) | ||
| Aromatic polycyclic hydrocardides | According to CE 333/07 and subsequent amendments | ||
| Composition of fatty acids, GLC (capillary),% ISO 5508 | Composition of sterols, GLC (capillary),% See A.1.4 | ||
| CHARACTERISTIC | REQUIREMENTS | CHARACTERISTIC | REQUIREMENTS |
| C12:0 - Lauric Acid | ND | Cholesterol | ND - 0,5 |
| C14:0 - Myristic acid | ND - 0,3 | Brassicasterolo | ND - 0,2 |
| C16:0 - Palmitic acid | from 5,5 a 11,0 | 24-Methylene cholesterol | § |
| C16:1 - Palmitoleic acid * | ND - 1,2 | Campesterol | from 7,5 to 14,0 |
| C17:0 - Heptadecenoic acid | ND - 0,2 | Campestanol | § |
| C17:1 - Heptadecenoic acid | ND - 0,1 | Stigmasterolo | 7,5 to 12,0 |
| C18:0 - Stearic acid | from 3,0 a 6,5 | Delta 7 - Campesterol | § |
| C18:1 - Oleic acid * | from 12,0 a 28,0 | Delta 5.23 - Stigmastadienol | § |
| C18:2 - Linoleic acid | from 58,0 a 78,0 | Clerosterol | § |
| C18:3 - Linoleic acid | ND - 1,0 | Beta - sitosterol | from 64,0 to 70,0 |
| C20:0 - Arachic acid | ND - 1,0 | Sitostanol | § |
| C20:1 - Eicosenoic acid | ND - 0,3 | Delta5 - Avenasterolo | from 1,0 to 3,5 |
| C20:2 - Eicosadienoic acid | ND | Delta 7.9 (0.11) - Stigmastadienol | § |
| C22:0 - Behenic acid | ND - 0,5 | Delta 5.24 - Stigmastadienol | § |
| C22:1 - Erucic acid | ND - 0,3 | Delta 7 - Stigmastenol | from 0,5 to 3,5 |
| C22:2 - Docosadienoic acid | ND | Delta7 - Avenasterol | from 0,5 to 1,5 |
| C24:0 - Lignoceric acid | ND - 0,4 | ||
| C24 :1 - Tetracosenoic acid | ND |
* Sum of positional isomers which may or may not be separated under the test conditions
** Codex Alimentarius
*** Law Decree n. 64/1993
(1) EC Regulation 466 of 08/03/2001
(2) At the date of publication of this standard, the D.M. n. 209 – 27.2.1996, (Official Gazette no. 96 – 24.4.1996)
§ The components indicated with § and for which no limit value has been set must not be taken into consideration for the purity assessment.
NORMATIVE REQUIREMENTS
ISO 5508 – Animal and Vegetable fats and oils – Analysis by gaschromatografy of methilesthers of fatty acids
ISO 5509 – Animal and Vegetable fats and oils – Preparation of methyl esters of fatty acids
UNI EN ISO 663 – Vegetable and animal oils and fats – Determination of the content of insoluble impurities
UNI EN ISO 8294 – vegetable and animal oils and fats – Determination of the content of copper, iron and nickel. Method for atomic absorption spectrometry with a graphite furnace.
UNI EN ISO 12193 – Vegetable and animal oils and fats – Determination of lead content. Method for atomic absorption spectrometry with a graphite furnace.
APPENDIX (information)
A BIBLIOGRAPHY
A.1 NGD REFERENCE METHODS (GRASS STANDARDS AND DERIVATIVES)
A.1.1 NGD C18- Determination of the relative density
A.1.2 NGD C31 – Determination of the refractive index
A.1.3 NGD C32- Determination of the iodine number according to Wijs
A.1.4 NGD C71 – Determination of sterol composition by capillary column gas chromatography
A.1.5 NGD C72 – Determination of sterol content by capillary column gas chromatography
A.1.6 NGD C10 – Determination of acidity
A.1.7 NGD C35 – Determination of the number of peroxides
A.1.8 NGD C8 – Determination of soaps
A.2 OTHER REFERENCE METHODS
A.2.1 AOAC 963.21 – 1990 Arsenic in food. Kjeldahl Flask Digestion. Final action.
AOAC 952.13- 1990 Arsenic in food. Silver Diethyldithiocarbamate method. Final action.