Sunflower Oil

Abstract

World production of sunflower oil is fourth in importance among vegetable oils, amounting to 9 million metric tons, 8% of the total vegetable oil production. The kernel represents 70% of seed weight, containing around 55% of oil. Sunflower oil of different oleic content may be classified as (1) regular (14–39%), (2) mid‐oleic (43–72%), and (3) high‐oleic (75–91%). With a good oxidative stability, regular sunflower oil finds many applications in the food market mainly as salad oil and cooking oil. Industrial applications of sunflower oil include its use as frying oil, as well as in the manufacture of mayonnaise and oil‐based dressings. Hydrogenated sunflower oil may be used in the manufacture of shortenings and margarines. High‐oleic sunflower oil is the most appropriate type for use in industrial frying, in view of its low content in polyunsaturated fatty acids. Mid‐oleic sunflower oil is of higher frying quality than other nonhydrogenated oils (soybean, canola, corn, and cottonseed). Nonedible industrial uses of regular sunflower oil include the production of biodiesel, lubricants, vegetable oil‐based printing inks, and so on. Meal, hulls, and sodium soapstock are obtained as byproducts of the extraction and refining processes. Other minor byproducts may also be obtained: lecithin, waxes, tocopherols, and so on.

Effect of the type and level of hydration of alcoholic solvents on the simultaneous extraction of oil and chlorogenic acids from sunflower seed press cake

“…The α ‐tocopherol levels determined in the crude and refined oils of approximately 630 mg kg –1 are in accordance with data from Márquez‐Ruiz et al ., whereas Grompone reports a content of 34 mg kg –1 γ ‐tocopherol.…”

“…Generally, the phospholipid contents determined in the present study are in agreement with those of Grompone (content in crude sunflower from 5000 to 12000 mg kg –1 ). Grompone inferred that oils extracted using solvents generally have higher levels of phospholipids than those obtained by pressing.…”

“…Sunflower is an economic alternative to other oilseeds because it has a high nutraceutical value, consisting of approximately 20–35% protein and up to 55% lipids . To obtain the oil, previously prepared sunflower seeds are pressed, and the resulting mass from the pressing process is placed in contact with solvents to extract the residual oil.…”

“…To obtain the oil, previously prepared sunflower seeds are pressed, and the resulting mass from the pressing process is placed in contact with solvents to extract the residual oil. The composition (in terms of oil) of the press cake obtained in the pressing stage can vary from 15% to 20% according to Grompone or can reach 24% according to Li et al . and Baumler et al …”

Fish oil in knee osteoarthritis: a randomised clinical trial of low dose versus high dose

“…A previous 6-month RCT in OA comparing cod liver oil (rich in omega-3 fatty acids) and olive oil (rich in n-9 fatty acids) demonstrated no difference between the groups after 6 months 37. However, in contrast to olive oil, sunola oil is not rich in polyphenols with which anti-inflammatory actions have been associated 38 39. One possible explanation could be that sunola oil with or without low-dose fish may confer a beneficial effect, but this unanticipated finding requires confirmation in further trials.…”