Sunflower oil

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Unrefined sunflower oil with sunflower inflorescence Sunflower oil and sunflower.jpg
Unrefined sunflower oil with sunflower inflorescence
Refined high-oleic sunflower oil OleicSunflowerOil.png
Refined high-oleic sunflower oil

Sunflower oil is the non-volatile oil pressed from the seeds of the sunflower (Helianthus annuus). Sunflower oil is commonly used in food as a frying oil, and in cosmetic formulations as an emollient.

Contents

Sunflower oil is primarily composed of linoleic acid, a polyunsaturated fat, and oleic acid, a monounsaturated fat. Through selective breeding and manufacturing processes, oils of differing proportions of the fatty acids are produced. [1] The expressed oil has a neutral taste profile. [2] The oil contains a large amount of vitamin E.

The Russian invasion of Ukraine that began in 2022 caused global prices of sunflower oil to increase by as much as 58% in a single month in 2022. [3] [4]

Composition

Sunflower oil is mainly triglycerides (fats), typically derived from the fatty acids linoleic acid and oleic acid TriglycerideSunflower.png
Sunflower oil is mainly triglycerides (fats), typically derived from the fatty acids linoleic acid and oleic acid

Sunflower oil is mainly a triglyceride. [5] The British Pharmacopoeia lists the following profile: [6]

Four types of sunflower oils with differing concentrations of fatty acids are produced through plant breeding and industrial processing: high-linoleic, high-oleic, mid-oleic, and high-stearic combined with high-oleic. [1] [2]

Sunflower oil production
2021, millions of tonnes
Flag of Russia.svg  Russia 5.2
Flag of Ukraine.svg  Ukraine 4.9
Flag of Argentina.svg  Argentina 1.3
Flag of Turkey.svg  Turkey 0.9
Flag of Hungary.svg  Hungary 0.6
Flag of Bulgaria.svg  Bulgaria 0.6
Flag of Romania.svg  Romania 0.5
Flag of France.svg  France 0.5
World18.5
Source: FAOSTAT of the United Nations [7]

Genome

A 2017 genome analysis provided a basis for the development of hybrid sunflowers to increase oil production. [8] Analysis of the sunflower genome duplication – starting about 29 million years ago – revealed two major breeding traits: flowering time and oil metabolism, which can be cultivated to improve the commercialization of sunflower oil. [9] [10]

In further analysis of the sunflower genome to reveal plant metabolism producing its oil, phytosterols and other phytochemicals, such as polyphenols, squalene, and terpenoids, were identified. [8] [11]

History

After the domestication of the sunflower (3000 BC) the Native Americans obtained and used oil from the seeds. [12] [13] In the modern era, sunflower oil was first used in food in 1830, in Russia. [14] [15]

Production

Sunflower oil in the Silpo store in Kyiv, Ukraine. August 2021. Soniashnikova oliia v magazini Sil'po v Kiievi, serpen' 2021.jpg
Sunflower oil in the Silpo store in Kyiv, Ukraine. August 2021.
Sunflower oil is one of the most commonly produced vegetable oils globally. World Production Of Main Vegetable Oils By Main Producers (2020).svg
Sunflower oil is one of the most commonly produced vegetable oils globally.

In 2021, world production of sunflower oil was 18.5 million tonnes, led by Russia and Ukraine, which together accounted for 55% of the total. [7]

In 2022, there was a global shortage of sunflower oil due to the 2022 Russian invasion of Ukraine, which has led to an over 50% drop in the availability of sunflower oil. Due to the shortages, many brands are reforming their recipes by switching to rapeseed oil to allow the production of their products to continue. [16]

Nutrition

Sunflower oil, high oleic (70% and over)
Nutritional value per 100 g (3.5 oz)
Energy 3,699 kJ (884 kcal)
0 g
Fat
100 g
Saturated 9.748 g
Monounsaturated 83.594 g
Polyunsaturated 3.798 g
0 g
Vitamins and minerals
Vitamins Quantity
%DV†
Vitamin E
274%
41.08 mg
Vitamin K
5%
5.4 μg
†Percentages estimated using US recommendations for adults, [17] except for potassium, which is estimated based on expert recommendation from the National Academies. [18]
Sunflower oil, standard
Nutritional value per 100 g (3.5 oz)
Energy 3,699 kJ (884 kcal)
0 g
Fat
100 g
Saturated 10.3 g
Monounsaturated 19.5 g
Polyunsaturated 65.7 g
0 g
Vitamins and minerals
Vitamins Quantity
%DV†
Vitamin E
274%
41.08 mg
Vitamin K
5%
5.4 μg
†Percentages estimated using US recommendations for adults, [17] except for potassium, which is estimated based on expert recommendation from the National Academies. [18]
Sunflower oil (NuSun), mid oleic
Nutritional value per 100 g (3.5 oz)
Energy 3,699 kJ (884 kcal)
0 g
Fat
100 g
Saturated 9.009 g
Monounsaturated 57.344 g
Polyunsaturated 28.962 g
0 g
Vitamins and minerals
Vitamins Quantity
%DV†
Vitamin E
274%
41.08 mg
Vitamin K
5%
5.4 μg
†Percentages estimated using US recommendations for adults, [17] except for potassium, which is estimated based on expert recommendation from the National Academies. [18]

Several varieties of sunflower oil seeds have been developed by standard plant breeding methods, mainly to vary the amounts of oleic acid and linoleic acid which, respectively, are the predominant monounsaturated and polyunsaturated fats in sunflower oil. [1] [19] Sunflower oil is 100% fat, and is a rich source of vitamin E (tables).

Physical properties

Sunflower oil is liquid at room temperature. The refined oil is clear and slightly amber-colored with a slightly fatty odour.

Smoke point (refined)232 °C450 °F [20]
Smoke point (unrefined)107 °C225 °F [20]
Density (25 °C)918.8 kg/m3 [21]
Refractive index (25 °C)≈1.4735 [21]
Saponification value 188–194
Iodine value 120–145
Unsaponifiable matter1.5–2.0%
Viscosity (25 °C), unrefined0.04914 kg/(m·s) [22]

Preparation and storage

Because sunflower oil is primarily composed of less-stable polyunsaturated and monounsaturated fatty acids, it can be particularly susceptible to degradation by heat, air, and light, which trigger and accelerate oxidation. Keeping sunflower oil at low temperatures during manufacturing and storage can help minimize rancidity and nutrient loss—as can storage in bottles that are made of either darkly-colored glass, or plastic that has been treated with an ultraviolet light protectant.[ citation needed ]

Methods of extraction

Sunflower oil can be extracted using chemical solvents (e.g., hexane), or expeller pressing (i.e., squeezed directly from sunflower seeds by crushing them). [23] "Cold-pressing" (or expeller pressing) sunflower seeds under low-temperature conditions is a method that does not use chemical solvents to derive sunflower seed oil. [24]

Refined versus unrefined

Refining sunflower oil through solvent extraction, de-gumming, neutralization, and bleaching can make it more stable and suitable for high-temperature cooking, but doing so will also remove some of the oil's nutrients, flavor, color (resulting in a pale-yellow), free fatty acids, phospholipids, polyphenols, and phytosterols. Also, some of the polyunsaturated fatty acids will be converted into trans fat due to the high temperatures involved in the process. [25] [26] Unrefined sunflower oil is less heat-stable (and therefore well-suited to dishes that are raw, or cooked at low temperatures), but it will retain more of its original nutrient content, flavor, and color (light-amber).

Uses

In food preparation

Refined sunflower oil is used for low-to-extremely-high-temperature cooking. As a frying oil, it behaves as a typical vegetable oil, and is used in sunflower butter.[ citation needed ]

Methods for cooking snack foods, such as potato chips or French fries, may use sunflower oil. [27]

Seed meal

Extraction of sunflower oil leaves behind the crushed seeds, typically referred to as seed meal, which is rich in protein and dietary fiber and used as an animal feed, fertilizer or fuel. [28]

Supplements

Sunflower oil dietary supplements have been marketed for treatment of eczema, but research has shown it is not medically effective. [29]

As fuel

Sunflower oil can be used to run diesel engines when mixed with diesel in the tank. Due to the high levels of unsaturated fats, there is higher viscosity in cold temperatures. [30]

Cosmetics industry

PEG-10 sunflower glycerides, a pale yellow liquid with a "slightly fatty" odor, are the polyethylene glycol derivative of the mono- and diglycerides derived from sunflower seed oil with an average of 10 moles of ethylene oxide. [31] PEG-10 sunflower glycerides are commonly used in cosmetic formulations.

Horticulture

In the European Union sunflower oil can be sprayed onto tomato crops as a fungicide to control powdery mildew from Oidium neolycopersici. For this use, it is classified as a 'basic substance' that can be used on both organic and conventional farms. [32]

Properties

Properties of vegetable oils [33] [34]
The nutritional values are expressed as percent (%) by mass of total fat.
TypeProcessing
treatment [35] 		Saturated
fatty acids		 Monounsaturated
fatty acids		 Polyunsaturated
fatty acids		 Smoke point
Total [33] Oleic
acid
(ω−9)		Total [33] α-Linolenic
acid
(ω−3)		 Linoleic
acid
(ω−6)		 ω−6:3
ratio
Avocado [36] 11.670.652–66
[37] 		13.5112.512.5:1250 °C (482 °F) [38]
Brazil nut [39] 24.832.731.342.00.141.9419:1208 °C (406 °F) [40]
Canola [41] 7.463.361.828.19.118.62:1204 °C (400 °F) [42]
Coconut [43] 82.56.361.70.0191.6888:1175 °C (347 °F) [40]
Corn [44] 12.927.627.354.715858:1232 °C (450 °F) [42]
Cottonseed [45] 25.917.81951.915454:1216 °C (420 °F) [42]
Cottonseed [46] hydrogenated 93.61.50.60.20.31.5:1
Flaxseed/linseed [47] 9.018.41867.853130.2:1107 °C (225 °F)
Grape seed  10.414.814.3  74.90.1574.7very high216 °C (421 °F) [48]
Hemp seed [49] 7.09.09.082.022.054.02.5:1166 °C (330 °F) [50]
High-oleic safflower oil [51] 7.575.275.212.8012.8very high212 °C (414 °F) [40]
Olive (extra virgin) [52] 13.873.071.310.50.79.814:1193 °C (380 °F) [40]
Palm [53] 49.337.0409.30.29.145.5:1235 °C (455 °F)
Palm [54] hydrogenated88.25.70
Peanut [55] 16.257.155.419.90.31819.661.6:1232 °C (450 °F) [42]
Rice bran oil 2538.438.436.62.234.4 [56] 15.6:1232 °C (450 °F) [57]
Sesame [58] 14.239.739.341.70.341.3138:1
Soybean [59] 15.622.822.657.77517.3:1238 °C (460 °F) [42]
Soybean [60] partially hydrogenated 14.943.042.537.62.634.913.4:1
Sunflower [61] 8.9963.462.920.70.1620.5128:1227 °C (440 °F) [42]
Walnut oil [62] unrefined9.122.822.263.310.452.95:1160 °C (320 °F) [63]

Related Research Articles

<span class="mw-page-title-main">Fat</span> Esters of fatty acid or triglycerides

In nutrition, biology, and chemistry, fat usually means any ester of fatty acids, or a mixture of such compounds, most commonly those that occur in living beings or in food.

<span class="mw-page-title-main">Vegetable oil</span> Oil extracted from seeds or from other parts of plants

Vegetable oils, or vegetable fats, are oils extracted from seeds or from other parts of edible plants. Like animal fats, vegetable fats are mixtures of triglycerides. Soybean oil, grape seed oil, and cocoa butter are examples of seed oils, or fats from seeds. Olive oil, palm oil, and rice bran oil are examples of fats from other parts of plants. In common usage, vegetable oil may refer exclusively to vegetable fats which are liquid at room temperature. Vegetable oils are usually edible.

<span class="mw-page-title-main">Coconut oil</span> Edible oil derived from coconut

Coconut oil is an edible oil derived from the kernels, meat, and milk of the coconut palm fruit. Coconut oil is a white solid fat below around 25 °C (77 °F), and a clear thin liquid oil at higher temperatures. Unrefined varieties have a distinct coconut aroma. Coconut oil is used as a food oil, and in industrial applications for cosmetics and detergent production. The oil is rich in medium-chain fatty acids.

A saturated fat is a type of fat in which the fatty acid chains have all single bonds between the carbon atoms. A fat known as a glyceride is made of two kinds of smaller molecules: a short glycerol backbone and fatty acids that each contain a long linear or branched chain of carbon (C) atoms. Along the chain, some carbon atoms are linked by single bonds (-C-C-) and others are linked by double bonds (-C=C-). A double bond along the carbon chain can react with a pair of hydrogen atoms to change into a single -C-C- bond, with each H atom now bonded to one of the two C atoms. Glyceride fats without any carbon chain double bonds are called saturated because they are "saturated with" hydrogen atoms, having no double bonds available to react with more hydrogen.

<span class="mw-page-title-main">Linseed oil</span> Oil obtained from the dried, ripened seeds of the flax plant

Linseed oil, also known as flaxseed oil or flax oil, is a colourless to yellowish oil obtained from the dried, ripened seeds of the flax plant. The oil is obtained by pressing, sometimes followed by solvent extraction.

<span class="mw-page-title-main">Hemp oil</span> Oil from hemp seeds

Hemp oil is oil obtained by pressing hemp seeds. Cold pressed, unrefined hemp oil is dark to clear light green in color, with a nutty flavor. The darker the color, the grassier the flavour. It should not be confused with hash oil, a tetrahydrocannabinol-containing oil made from the Cannabis flower.

<span class="mw-page-title-main">Grape seed oil</span> Liquid fat derived from grape seeds

Grape seed 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.

<span class="mw-page-title-main">Cottonseed oil</span> Cooking oil

Cottonseed oil is cooking oil from the seeds of cotton plants of various species, mainly Gossypium hirsutum and Gossypium herbaceum, that are grown for cotton fiber, animal feed, and oil.

<span class="mw-page-title-main">Oleic acid</span> Monounsaturated omega-9 fatty acid

Oleic acid is a fatty acid that occurs naturally in various animal and vegetable fats and oils. It is an odorless, colorless oil, although commercial samples may be yellowish due to the presence of impurities. In chemical terms, oleic acid is classified as a monounsaturated omega-9 fatty acid, abbreviated with a lipid number of 18:1 cis-9, and a main product of Δ9-desaturase. It has the formula CH3−(CH2)7−CH=CH−(CH2)7−COOH. The name derives from the Latin word oleum, which means oil. It is the most common fatty acid in nature. The salts and esters of oleic acid are called oleates. It is a common component of oils, and thus occurs in many types of food, as well as in soap.

<span class="mw-page-title-main">Omega-6 fatty acid</span> Fatty acids where the sixth bond is double

Omega−6 fatty acids are a family of polyunsaturated fatty acids that have in common a final carbon-carbon double bond in the n−6 position, that is, the sixth bond, counting from the methyl end.

Linoleic acid (LA) is an organic compound with the formula HOOC(CH2)7CH=CHCH2CH=CH(CH2)4CH3. Both alkene groups are cis. It is a fatty acid sometimes denoted 18:2 (n−6) or 18:2 cis-9,12. A linoleate is a salt or ester of this acid.

In biochemistry and nutrition, a monounsaturated fat is a fat that contains a monounsaturated fatty acid (MUFA), a subclass of fatty acid characterized by having a double bond in the fatty acid chain with all of the remaining carbon atoms being single-bonded. By contrast, polyunsaturated fatty acids (PUFAs) have more than one double bond.

Walnut oil is oil extracted from walnuts, Juglans regia. The oil contains polyunsaturated fatty acids, monounsaturated fatty acids, and saturated fats.

<span class="mw-page-title-main">Rice bran oil</span> Oil extracted from the hard outer brown layer of rice

Rice bran oil is the oil extracted from the hard outer brown layer of rice called bran. It is known for its high smoke point of 232 °C (450 °F) and mild flavor, making it suitable for high-temperature cooking methods such as stir frying and deep frying. It is popular as a cooking oil in East Asia, the Indian subcontinent, and Southeast Asia including India, Nepal, Bangladesh, Indonesia, Japan, Southern China and Malaysia.

<span class="mw-page-title-main">Corn oil</span> Oil from the seeds of corn

Corn oil or maize oil (British) is oil extracted from the germ of corn (maize). Its main use is in cooking, where its high smoke point makes refined corn oil a valuable frying oil. It is also a key ingredient in some margarines. Corn oil is generally less expensive than most other types of vegetable oils.

<span class="mw-page-title-main">Soybean oil</span> Oil obtained from seeds of soya plant

Soybean oil is a vegetable oil extracted from the seeds of the soybean. It is one of the most widely consumed cooking oils and the second most consumed vegetable oil. As a drying oil, processed soybean oil is also used as a base for printing inks and oil paints.

<span class="mw-page-title-main">Polyunsaturated fat</span> Type of fatty acid defined by molecular bonds

In biochemistry and nutrition, a polyunsaturated fat is a fat that contains a polyunsaturated fatty acid, which is a subclass of fatty acid characterized by a backbone with two or more carbon–carbon double bonds. Some polyunsaturated fatty acids are essentials. Polyunsaturated fatty acids are precursors to and are derived from polyunsaturated fats, which include drying oils.

<span class="mw-page-title-main">Avocado oil</span> Edible oil pressed from the pulp of avocados

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.

<span class="mw-page-title-main">Cooking oil</span> Oil consumed by humans, of vegetable or animal origin

Cooking oil is a plant or animal liquid fat used in frying, baking, and other types of cooking. Oil allows higher cooking temperatures than water, making cooking faster and more flavorful, while likewise distributing heat, reducing burning and uneven cooking. It sometimes imparts its own flavor. Cooking oil is also used in food preparation and flavoring not involving heat, such as salad dressings and bread dips.

<span class="mw-page-title-main">Rapeseed oil</span> Vegetable oil

Rapeseed oil is one of the oldest known vegetable oils. There are both edible and industrial forms produced from rapeseed, the seed of several cultivars of the plant family Brassicaceae. Historically, it was restricted as a food oil due to its content of erucic acid, which in laboratory studies was shown to be damaging to the cardiac muscle of laboratory animals in high quantities and which imparts a bitter taste, and glucosinolates, which made many parts of the plant less nutritious in animal feed. Rapeseed oil from standard cultivars can contain up to 54% erucic acid.

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  44. ↑ "Corn oil, industrial and retail, all purpose salad or cooking, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
  45. ↑ "Cottonseed oil, salad or cooking, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
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  47. ↑ "Linseed/Flaxseed oil, cold pressed, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
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  51. ↑ "Safflower oil, salad or cooking, high oleic, primary commerce, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
  52. ↑ "Olive oil, salad or cooking, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
  53. ↑ "Palm oil, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
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  56. ↑ Orthoefer FT (2005). "Chapter 10: Rice Bran Oil". In Shahidi F (ed.). Bailey's Industrial Oil and Fat Products. Vol. 2 (6th ed.). John Wiley & Sons, Inc. p. 465. doi:10.1002/047167849X. ISBN   978-0-471-38552-3.
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  59. ↑ "Soybean oil, salad or cooking, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
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  62. ↑ "Walnut oil, fat composition, 100 g". US National Nutrient Database, United States Department of Agriculture.
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