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Grape seed oil (also called grapeseed oil or grape oil) is a vegetable oil derived from the seeds of grapes. Grape seeds are a winemaking by-product, and oil made from the seeds is commonly used as an edible oil.
Grape seed oil has a moderately high smoke point of approximately 216 °C (421 °F). The oil has a light taste and a high polyunsaturated fat content, making it suitable for use in salad dressings, mayonnaise and as a base for oil infusions of garlic, rosemary, or other herbs or spices. It is widely used in baked goods, pancakes, and waffles. It is sprayed on raisins to help them retain their flavor.
| Total saturated | Palmitic: 7% |
| Stearic: 4% | |
| Unsaturated fats | |
| Total unsaturated | 86% |
| Monounsaturated | 16.10% |
| Palmitoleic acid | <1% |
| Oleic acid | 15.80% |
| Polyunsaturated | 69.90% |
| Omega−3 fatty acids | α-Linolenic: 0.1% |
| Omega−6 fatty acids | Linoleic: 69.6% |
| Properties | |
| Food energy per 100 g (3.5 oz) | 3,700 kJ (880 kcal) |
| Smoke point | 216 °C (421 °F) |
| Iodine value | 124-143 |
| Saponification value | 126 (NaOH) |
| 180-196 (KOH) | |
| Unsaponifiable | 0.3% – 1.6% |
| Peroxide value | 2.92 mequiv/kg |
Safflower (Carthamus tinctorius) is a highly branched, herbaceous, thistle-like annual plant in the family Asteraceae. It is one of the world’s oldest crops, and today is commercially cultivated for vegetable oil extracted from the seeds. Plants are 30 to 150 cm (12 to 59 in) tall with globular flower heads having yellow, orange, or red flowers. Each branch will usually have from one to five flower heads containing 15 to 20 seeds per head. Safflower is native to arid environments having seasonal rain. It grows a deep taproot which enables it to thrive in such environments.
Avocado oil is an edible oil extracted from the pulp of avocados, the fruit of Persea americana. It is used as an edible oil both raw and for cooking, where it is noted for its high smoke point. It is also used for lubrication and in cosmetics.
Avocado oil has an exceptionally high smoke point: 250 °C (482 °F) for unrefined oil and 271 °C (520 °F) for refined. The exact smoke point depends on the quality of refinement and the way the oil is stored.
Sesame oil is an edible vegetable oil derived from sesame seeds. The oil is one of the earliest-known crop-based oils. Worldwide mass modern production is limited due to the inefficient manual harvesting process required to extract the oil. Oil made from raw seeds, which may or may not be cold-pressed, is used as a cooking oil. Oil made from toasted seeds is used for its distinctive nutty aroma and taste, although it may be unsuitable for frying, which makes it taste burnt and bitter.
Total saturated 25% Myristic: 0.6% Palmitic: 21.5% Stearic: 2.9% Unsaturated fats Total unsaturated 75% Monounsaturated 38% Oleic acid 38% Polyunsaturated 37% Omega−3 fatty acids α-Linolenic: 2.2% Omega−6 fatty acids Linoleic: 34.4% Properties Food energy per 100 g (3.5 oz) 3,700 kJ (880 kcal) Smoke point 232 °C (450 °F) Iodine value 99-108 Acid value 1.2 Saponification value 180-190 Unsaponifiable 03-May
Peanut oil, also known as groundnut oil or arachis oil, is a vegetable oil derived from peanuts. The oil usually has a mild or neutral flavor but, if made with roasted peanuts, has a stronger peanut flavor and aroma. It is often used in American, Chinese, Indian, African and Southeast Asian cuisine, both for general cooking and in the case of roasted oil, for added flavor. Peanut oil has a high smoke point relative to many other cooking oils, so it is commonly used for frying foods.
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