Grapeseed Oil
(Vitis Vinifera)
From the Latin words “vinifera” (wine bearing) and “vitis” (vine)...
The grapeseed plant is actually a deciduous climbing vine that ranges in length from 70 to 100 feet. There are more than 3,000 varieties, and none contain more than two seeds.
Grapeseed Oil is thought to have originated in Napoleonic France during times of hardship where it was used for lighting.
Grapeseed Oil is made from the seeds (by-products of the manufacture of wine) of grapes. It is believed that actual production of grapeseed oil began as early as the 16th century. Low in saturated fats and rich in vitamins and minerals, it is used in cosmetics, soaps and most recently has become a popular cooking oil.
Due to high linoleic acid content, Grapeseed Oil has good moisturizing and nourishing properties. The light green oil contains essential fatty acids, vitamins, minerals, protein and GLA.
Grapeseed Oil leaves your skin soft and smooth without feeling greasy making it one of the most commonly used oils in massage products. It is easily absorbed into the skin and is a good oil for acne and oily skin.
Common Uses of Grapeseed Oil
- Slightly astringent massage oils
- Cosmetic formulas for oily and acne-prone skin
- Blended with other nutrient-rich carrier oils in skin care products
Benefits of Grapeseed Oil
- Helps strengthen tissue cells
- Preserves natural skin moisture
- Offers low odor and satin finish
- Aids skin penetration, especially in those whose skin does not easily absorb oils
- Digested easily
- Feels non-greasy
GRAPESSED OIL TECHNICAL DATA SHEET
TRADE NAME: OBN 325 VN/R
CHEMICAL NAME: GRAPESEED OIL
INCI NAME: VITIS VINIFERA
CAS NUMBER: 8024-22-4
|
U.M. |
Test Methods |
Range |
|
Physical status at 25C° |
|
Visual |
Liquid |
|
Acid value |
mgKOH/g |
AOCS Cd3a-63 |
<0.5 |
|
Iodine value |
gI2/100 |
AOCS Tg2A-64 |
130 – 145 |
|
Saponification value |
mgKOH/g |
ISO 3657-1988 |
185 – 200 |
|
Peroxide value |
meq02/Kg |
Internal method |
<2 |
|
Color |
|
visual |
Yellow/green |
|
Unsaponifiable matter |
% |
Internal method |
<2 |
|
Density at 20C° |
g/cc |
ASTM D1298-85 |
0.920 – 0.930 |
|
Cloud point |
°C |
AOCS Cc6-25 |
<-10 |
|
Pour point |
°C |
ASTM D97-87 |
<-15 |
Fatty acids composition %(GLC):
|
Lauric acid |
C12:0 |
<0.2 |
|
Myristic acid |
C14:0 |
<0.2 |
|
Palmitic acid |
C16:0 |
6 – 9 |
|
Palmitoleic acid |
C16:1 |
<1 |
|
Margaric acid |
C17:0 |
<0.1 |
|
Margaroleic acid |
C17:1 |
<0.1 |
|
Stearic acid |
C18:0 |
3 – 6 |
|
Oleic acid |
C18:1 |
12 – 25 |
|
Linoleic acid |
C18:2 |
60 – 75 |
|
Alpha-Linolenic acid |
C18:3 |
<1.5 |
|
Arachidic acid |
C20:0 |
<0.5 |
|
Eicosanic acid |
C20:1 |
<0.5 |
|
Behenic acid |
C22:0 |
<0.3 |
|
Erucic acid |
C22:1 |
Tr. | |
