Unrefined sunflower oil with sunflower inflorescence
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.

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.[2]

As of 2023, Ukraine was the world's largest producer of sunflower oil. 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

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 – 2019
Country (millions of tonnes)
 Ukraine 5.84
 Russia 5.42
 Argentina 1.41
 Turkey 1.10
 Hungary 0.69
 Romania 0.53
 France 0.53
 Bulgaria 0.52
 Spain 0.49
 Kazakhstan 0.32
World 20.29
Source: FAOSTAT of the United Nations[7]

Genome

A 2017 genome analysis provided a basis for 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 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]

Production

Sunflower oil in the Silpo store in Kyiv, Ukraine. August 2021.
Sunflower oil is one of the most commonly produced vegetable oils globally.

In 2018, world production of sunflower oil was 18 million tonnes, led by Ukraine and Russia, which together account for 53% of the world total.[7]

In 2022, there is 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.

Nutrition

Sunflower oil, high oleic (70% and over)
Nutritional value per 100 g (3.5 oz)
Energy3,699 kJ (884 kcal)
0 g
100 g
Saturated9.748 g
Monounsaturated83.594 g
Polyunsaturated3.798 g
0 g
VitaminsQuantity
%DV†
Vitamin E
274%
41.08 mg
Vitamin K
5%
5.4 μg
†Percentages are roughly approximated using US recommendations for adults.
Source: USDA FoodData Central
Sunflower oil, standard
Nutritional value per 100 g (3.5 oz)
Energy3,699 kJ (884 kcal)
0 g
100 g
Saturated10.3 g
Monounsaturated19.5 g
Polyunsaturated65.7 g
0 g
VitaminsQuantity
%DV†
Vitamin E
274%
41.08 mg
Vitamin K
5%
5.4 μg
†Percentages are roughly approximated using US recommendations for adults.
Source: USDA FoodData Central
Sunflower oil (NuSun), mid oleic
Nutritional value per 100 g (3.5 oz)
Energy3,699 kJ (884 kcal)
0 g
100 g
Saturated9.009 g
Monounsaturated57.344 g
Polyunsaturated28.962 g
0 g
VitaminsQuantity
%DV†
Vitamin E
274%
41.08 mg
Vitamin K
5%
5.4 μg
†Percentages are roughly approximated using US recommendations for adults.
Source: USDA FoodData Central

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.[12] Sunflower oil 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 °C 450 °F[13]
Smoke point (unrefined) 107 °C 225 °F[13]
Density (25 °C) 918.8 kg/m3[14]
Refractive index (25 °C) ≈1.4735[14]
Saponification value 188-194
Iodine value 120-145
Unsaponifiable matter 1.5-2.0%
Viscosity (25 °C), unrefined 0.04914 

kg/(m*s)[15]

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 manufacture 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),[16] or expeller pressing[17] (i.e., squeezed directly from sunflower seeds by crushing them).[18] "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.[citation needed]

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.[19][20] 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 triglyceride. Unrefined sunflower oil is a traditional salad dressing in Eastern European cuisines.[21] Sunflower oil is also an ingredient in sunflower butter.

Methods for cooking snack foods, such as potato chips or French fries, may use sunflower oil.[22][23]

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.[24]

Supplements

Sunflower oil dietary supplements have been marketed for treatment of eczema, but research has shown it is not medically effective.[25]

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.[26]

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.[27] 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.[28]

Properties

Properties of vegetable oils[29][30]
The nutritional values are expressed as percent (%) by mass of total fat.
Type Processing
treatment[31]		 Saturated
fatty acids		 Monounsaturated
fatty acids		 Polyunsaturated
fatty acids		 Smoke point
Total[29] Oleic
acid
(ω-9)		 Total[29] α-Linolenic
acid
(ω-3)		 Linoleic
acid
(ω-6)		 ω-6:3
ratio
Avocado[32] 11.6 70.6 52–66
[33]		 13.5 1 12.5 12.5:1 250 °C (482 °F)[34]
Brazil nut[35] 24.8 32.7 31.3 42.0 0.1 41.9 419:1 208 °C (406 °F)[36]
Canola[37] 7.4 63.3 61.8 28.1 9.1 18.6 2:1 204 °C (400 °F)[38]
Coconut[39] 82.5 6.3 6 1.7 175 °C (347 °F)[36]
Corn[40] 12.9 27.6 27.3 54.7 1 58 58:1 232 °C (450 °F)[38]
Cottonseed[41] 25.9 17.8 19 51.9 1 54 54:1 216 °C (420 °F)[38]
Cottonseed[42] hydrogenated 93.6 1.5 0.6 0.2 0.3 1.5:1
Flaxseed/linseed[43] 9.0 18.4 18 67.8 53 13 0.2:1 107 °C (225 °F)
Grape seed   10.4 14.8 14.3   74.9 0.15 74.7 very high 216 °C (421 °F)[44]
Hemp seed[45] 7.0 9.0 9.0 82.0 22.0 54.0 2.5:1 166 °C (330 °F)[46]
High-oleic safflower oil[47] 7.5 75.2 75.2 12.8 0 12.8 very high 212 °C (414 °F)[36]
Olive, Extra Virgin[48] 13.8 73.0 71.3 10.5 0.7 9.8 14:1 193 °C (380 °F)[36]
Palm[49] 49.3 37.0 40 9.3 0.2 9.1 45.5:1 235 °C (455 °F)
Palm[50] hydrogenated 88.2 5.7 0
Peanut[51] 16.2 57.1 55.4 19.9 0.318 19.6 61.6:1 232 °C (450 °F)[38]
Rice bran oil 25 38.4 38.4 36.6 2.2 34.4[52] 15.6:1 232 °C (450 °F)[53]
Sesame[54] 14.2 39.7 39.3 41.7 0.3 41.3 138:1
Soybean[55] 15.6 22.8 22.6 57.7 7 51 7.3:1 238 °C (460 °F)[38]
Soybean[56] partially hydrogenated 14.9 43.0 42.5 37.6 2.6 34.9 13.4:1
Sunflower[57] 8.99 63.4 62.9 20.7 0.16 20.5 128:1 227 °C (440 °F)[38]
Walnut oil[58] unrefined 9.1 22.8 22.2 63.3 10.4 52.9 5:1 160 °C (320 °F)[59]

References

  1. ^ a b "Four types of sunflower oil". National Sunflower Association. 2018. Retrieved 19 November 2018.
  2. ^ a b c d "Sunflower oil fatty acid profile" (PDF). National Sunflower Association. 2018. Retrieved 19 November 2018.
  3. ^ Abby Vesoulis (2022-03-07). "How the Ukraine-Russia Conflict Will Raise the Price of Snack Foods". Time. Retrieved 2023-11-07.
  4. ^ Abbas M, Bradley M, Kovtun Y (2022-05-10). "Sunflower oil prices skyrocket as Ukrainian farmers harvest amid Russian bombings". NBC News. Retrieved 2023-11-07.
  5. ^ Alfred Thomas (2002). "Fats and Fatty Oils". Ullmann's Encyclopedia of Industrial Chemistry. Weinheim: Wiley-VCH. doi:10.1002/14356007.a10_173. ISBN 3527306730.
  6. ^ British Pharmacopoeia Commission (2005). "Ph Eur monograph 1371". British Pharmacopoeia 2005. Norwich, England: The Stationery Office. ISBN 0-11-322682-9.
  7. ^ a b "Sunflower oil production, 2019; Crops/Regions/World list/Production Quantity; unofficial data (pick lists)". UN Food and Agriculture Organization, Corporate Statistical Database (FAOSTAT). 2020. Retrieved 14 May 2022.
  8. ^ a b Badouin, H; Gouzy, J; Grassa, C. J; et al. (2017). "The sunflower genome provides insights into oil metabolism, flowering and Asterid evolution". Nature. 546 (7656): 148–152. Bibcode:2017Natur.546..148B. doi:10.1038/nature22380. hdl:1828/12772. PMID 28538728.
  9. ^ Rauf S, Jamil N, Tariq SA, Khan M, Kausar M, Kaya Y (2017). "Progress in modification of sunflower oil to expand its industrial value". J Sci Food Agric. 97 (7): 1997–2006. doi:10.1002/jsfa.8214. PMID 28093767.
  10. ^ Christov M (2012). "Contribution of interspecific hybridization to sunflower breeding" (PDF). Helia. 35 (57): 37–46. doi:10.2298/hel1257037c. S2CID 85351878.
  11. ^ Alicia Ayerdi Gotor; Larbi Rhazi (2016). "Effects of refining process on sunflower oil minor components: a review". Oilseeds and Fats, Crops and Lipids. 23 (2): D207. doi:10.1051/ocl/2016007.
  12. ^ Skorić D, Jocić S, Sakac Z, Lecić N (2008). "Genetic possibilities for altering sunflower oil quality to obtain novel oils". Can J Physiol Pharmacol. 86 (4): 215–21. doi:10.1139/Y08-008. PMID 18418432.
  13. ^ a b Chu, Michael (2004-06-10). "Smoke Points of Various Fats - Kitchen Notes". Cooking For Engineers. Retrieved 2013-02-07.
  14. ^ a b Irina NITA, Anisoara NEAGU, Sibel GEACAI, Anca DUMITRU and Anca STERPU: "Study of the behavior of some vegetable oils during the thermal treatment," Technology and Chemical Engineering Department, Ovidius University, bd. Mamaia 124, Constanta, 900527, Romania http://www.univ-ovidius.ro/anale-chimie/chemistry/2010-1/full/1_nita.pdf Archived 2011-06-28 at the Wayback Machine
  15. ^ Esteban B, Riba JR, Baquero G, Rius A, Puig R (2012). "Temperature dependence of density and viscosity of vegetable oils" (PDF). Biomass and Bioenergy. 42: 164–71. doi:10.1016/j.biombioe.2012.03.007. hdl:2117/16423.
  16. ^ "Sunflower Oil Extraction by Solvent Extraction". Goyum Group. Retrieved 26 June 2019.
  17. ^ "Sunflower Oil Extraction by Expeller Pressing". Goyum Group. Retrieved 26 June 2019.
  18. ^ Cox, Jeff (April 1979). "The Sunflower Seed Huller and Oil Press". Organic Gardening. Rodale Press. Retrieved 26 June 2013.
  19. ^ Kemény, Z.; Recseg, K.; Hénon, G.; Kővári, K.; Zwobada, F. (2001). "Deodorization of vegetable oils: Prediction of trans polyunsaturated fatty acid content". Journal of the American Oil Chemists' Society. 78 (9): 973–979. doi:10.1007/s11746-001-0374-0. S2CID 67792000.
  20. ^ Liu, W.; Lu, G. H. (2018). "Cis-trans isomerization of unsaturated fatty acids in edible oils to prepare trans fat". Grasas y Aceites. 69 (3): 268. doi:10.3989/gya.0225181. S2CID 105827306 – via ResearchGate.
  21. ^ Peter Vatrooshkin (2012). Easier Than a Steamed Turnip: Simple and Delicious Meatless Russian Recipes. Plutagora LLC. pp. 21–22, 26–28, 30. ISBN 9781938407017.
  22. ^ "How we make Lays Classic potato chips". Frito-Lay North America, Inc. 2017. Retrieved 16 February 2017.
  23. ^ "The best chips you have ever tasted". BBC Food Recipes. 2017. Retrieved 16 February 2017.
  24. ^ Lomascolo, A; Uzan-Boukhris, E; Sigoillot, J. C.; Fine, F (2012). "Rapeseed and sunflower meal: A review on biotechnology status and challenges". Applied Microbiology and Biotechnology. 95 (5): 1105–14. doi:10.1007/s00253-012-4250-6. PMID 22752367. S2CID 11723992.
  25. ^ Bath-Hextall FJ, Jenkinson C, Humphreys R, Williams HC (2012). "Dietary supplements for established atopic eczema". Cochrane Database Syst Rev (Systematic review). 2 (2): CD005205. doi:10.1002/14651858.CD005205.pub3. PMC 10657459. PMID 22336810.
  26. ^ Johnson, JJ. Meyer, RF. Krall, JM. Shroyer, JP. Schlegel, AJ. Falk, JS and Lee, CD. 2005. Agronomic Practices. In High Plains Sunflower Production Handbook. Kansas State University, Manhattan, KS [accessed 2014 October 22].
  27. ^ "Material Safety Data Sheet for Florasolvs PEG-10 Sunflower" (PDF).
  28. ^ European Commission. "Finalised in the Standing Committee on Plants, Animals, Food and Feed at its meeting on 7 October 2016 in view of the approval of sunflower oil as basic substance in accordance with Regulation (EC) No 1107/2009 Sunflowerseed oil (sunflower oil) is derived from sunflower seeds (seeds of Helianthus annuus L.)" (PDF). Archived from the original (PDF) on 2022-12-23.
  29. ^ a b c "US National Nutrient Database, Release 28". United States Department of Agriculture. May 2016. All values in this table are from this database unless otherwise cited or when italicized as the simple arithmetic sum of other component columns.
  30. ^ "Fats and fatty acids contents per 100 g (click for "more details"). Example: Avocado oil (user can search for other oils)". Nutritiondata.com, Conde Nast for the USDA National Nutrient Database, Standard Release 21. 2014. Retrieved 7 September 2017. Values from Nutritiondata.com (SR 21) may need to be reconciled with most recent release from the USDA SR 28 as of Sept 2017.
  31. ^ "USDA Specifications for Vegetable Oil Margarine Effective August 28, 1996" (PDF).
  32. ^ "Avocado oil, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
  33. ^ Ozdemir F, Topuz A (2004). "Changes in dry matter, oil content and fatty acids composition of avocado during harvesting time and post-harvesting ripening period" (PDF). Food Chemistry. Elsevier. pp. 79–83. Archived from the original (PDF) on 2020-01-16. Retrieved 15 January 2020.
  34. ^ Wong M, Requejo-Jackman C, Woolf A (April 2010). "What is unrefined, extra virgin cold-pressed avocado oil?". Aocs.org. The American Oil Chemists' Society. Retrieved 26 December 2019.
  35. ^ "Brazil nut oil, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
  36. ^ a b c d Katragadda HR, Fullana A, Sidhu S, Carbonell-Barrachina ÁA (2010). "Emissions of volatile aldehydes from heated cooking oils". Food Chemistry. 120: 59–65. doi:10.1016/j.foodchem.2009.09.070.
  37. ^ "Canola oil, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
  38. ^ a b c d e f Wolke RL (May 16, 2007). "Where There's Smoke, There's a Fryer". The Washington Post. Retrieved March 5, 2011.
  39. ^ "Coconut oil, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
  40. ^ "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.
  41. ^ "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.
  42. ^ "Cottonseed oil, industrial, fully hydrogenated, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
  43. ^ "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.
  44. ^ Garavaglia J, Markoski MM, Oliveira A, Marcadenti A (2016). "Grape Seed Oil Compounds: Biological and Chemical Actions for Health". Nutrition and Metabolic Insights. 9: 59–64. doi:10.4137/NMI.S32910. PMC 4988453. PMID 27559299.
  45. ^ Callaway J, Schwab U, Harvima I, Halonen P, Mykkänen O, Hyvönen P, Järvinen T (April 2005). "Efficacy of dietary hempseed oil in patients with atopic dermatitis". The Journal of Dermatological Treatment. 16 (2): 87–94. doi:10.1080/09546630510035832. PMID 16019622. S2CID 18445488.
  46. ^ Melina V. "Smoke points of oils" (PDF). veghealth.com. The Vegetarian Health Institute.
  47. ^ "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.
  48. ^ "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.
  49. ^ "Palm oil, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
  50. ^ "Palm oil, industrial, fully hydrogenated, filling fat, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
  51. ^ "Oil, peanut". FoodData Central. usda.gov.
  52. ^ 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.
  53. ^ "Rice bran oil". RITO Partnership. Retrieved 22 January 2021.
  54. ^ "Oil, sesame, salad or cooking". FoodData Central. fdc.nal.usda.gov. 1 April 2019.
  55. ^ "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.
  56. ^ "Soybean oil, salad or cooking, (partially hydrogenated), fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
  57. ^ "FoodData Central". fdc.nal.usda.gov.
  58. ^ "Walnut oil, fat composition, 100 g". US National Nutrient Database, United States Department of Agriculture.
  59. ^ "Smoke Point of Oils". Baseline of Health. Jonbarron.org.
Categories