Grapeseed oil is obtained from the seeds of the grapes (Vitis vinifera). The dried grape seeds are pressed and extracted. The crude oil is refined afterwards. It is mainly produced in Mediterranean countries with big volumes of seeds from the wine and raisin production.

APPEARANCE, FLAVOR & COLOR           Color Lovibond:   yellow = 15.0-70.0 (CODEX Max. = 30.0), red = 1.6 Max.* (CODEX Max = 2.5)
* If red is above 1.6, blue color needs to be present above 2.0
AVERAGE ANALYSIS:
IODINE VALUE:  134 – 144          
REFRACTIVE INDEX (20◦ C):        1.473 – 1.477     
ACID VALUE:     Max. 0.6
SPECIFIC GRAVITY (20° C):         0.918 – 0.924     
SAPONIFICATION:          188 – 194          
PEROXIDE VALUE:         <10      
FATTY ACID COMPOSITION:
MYRISTIC ACID  C 14:0   Max. 0.30%
PALMITIC ADIC  C 16:0   5.50 – 11.00%
PALMITOLEIC ACID        C 16:1   Max. 1.20%
STEARIC ACID   C 18:0   3.00 – 6.00%
OLEIC ACID       C 18:1   12.00 – 28.00%
LINOLEIC ACID  C 18:2   65.00 – 78.00%      (CODEX Min. = 58)
LINOLENIC ACID C 18:3   Max. 1.00%
ARACHIDIC ACID           C 20:0   Max. 1.00%
GADOLEIC ACID C 20:1   Max. 0.20%
BEHENIC ACID   C 22:0   Max. 0.170%
LIGNICERIC ACID           C 24:0   Max. 0.10%
STEROLS COMPOSITION:
CHOLESTEROL: 0.2%    
BRASSICASTEROL:        Traces  
CAMPESTEROL: Campesterol value should be lower than stigmasterol
STIGMASTEROL:                       
β-SITOSTEROL: 65.1%  
Δ-5-AVENASTEROL:       1.8%    
Δ-7-STIGMASTENOL:      2.5%    
Δ-7-AVENASTEROL:       1.0%    
OTHER STEROLS:          7.4%    
ABSOLUTE STEROLS:    2201 mg/Kg       
ERITODIOL + UVAOL      Min. 2.0%          
REGISTRATIONS:           CAS-No. 8024-22-4
STORAGE:        Store at 65 to 75°F in a dry and odor-free environment for a minimum shelf life of 1 year in unopened containers.