The energy effects on grapeseed oil during heating, at a constant rate of increase in temperature were determined using an MDSC TA 2920 thermal analysis instrument. The behavior of the oil was observed at three moisture levels: blank, 10% and 15% using a heating ramp of 10°C/min up to 330°C. Response variables included: total heat flow, heat capacity, enthalpy, and entropy change. Four important transitions were observed in the samples containing moisture, because of the interactions with water, where an alternative route of degradation occurred, tending towards polymerization that produced a reduction in entropy. In conclusion, the oil sample presented great stability, and the samples with moisture catalyzed a series of reactions dependent on this variable and on the temperature.