I'm making an experiment which compares different oils. It seems I can make oil from any fruit/seed
by just pressing it, filtering the liquid outflow, and letting the filtered liquid settle (keeping only
the liquid which settles above the water in the end).
Though not refined, I should be able to thereby make olive oil and sunflower oil for starters.
Then, it seems I should be able to make grape oil or grapefruit oil with the exact same procedure.
But, I can't find nutrition facts about these two oils on the internet, so I'm wondering if no oil
would be produced, or if this is really considered juice (but that doesn't make sense because juice
normally includes water; even "concentrated juice" doesn't seem right since it isn't slippery like
normal oil). Anyway, what happens when you use the exact same procedure on sweet fruits like this?
If you truly make oil, what is the saturated fat content for extraction from a grape or a grapefruit?
Ultimately, I want to compare the saturated fat content of many fruit oils, extracted by a universal
method, so a big table here would be the best answer. But, I don't even know if this is possible
since people don't even talk about the oils from normal fruits.
Best Answer
For grapes you don't make oil from the fruit, you make it from the seed. The only entries in this table for fruit "flesh" are for oil palm and olives.
Assuming the price of some oils correspond to the difficultly to get a reasonable yield, I think their will not be enough oil in grapefruit (or grape flesh) to extract, otherwise it would probably have been done so commercially already.