View source for Chemistry:Sunflower oil

{{Short description|Oil pressed from the seed of Helianthus annuus}}
[[File:Sunflower oil and sunflower.jpg|thumb|250px|Unrefined sunflower oil with sunflower inflorescence]]
[[File:OleicSunflowerOil.png|thumb|160px|Refined high-oleic sunflower oil]]

'''Sunflower oil''' is the [[Earth:Volatile organic compound|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 [[Chemistry:Linoleic acid|linoleic acid]], a [[Chemistry:Polyunsaturated fat|polyunsaturated fat]], and [[Chemistry:Oleic acid|oleic acid]], a [[Chemistry:Monounsaturated fat|monounsaturated fat]]. Through [[Biology:Plant breeding|selective breeding]] and manufacturing processes, oils of differing proportions of the fatty acids are produced.<ref name="nsa">{{cite web |title=Four types of sunflower oil |url=https://www.sunflowernsa.com/oil/Four-Types-of-Sunflower-Oil/ |publisher=National Sunflower Association |access-date=19 November 2018 |date=2018}}</ref> The [[Biology:Expeller pressing|expressed oil]] has a neutral taste profile.{{r|nsafact}} The oil contains a large amount of [[Chemistry:Vitamin E|vitamin E]].{{r|nsafact}}

As of 2023, {{wipe|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.<ref>{{Cite magazine|date=2022-03-07 |title=How the Ukraine-Russia Conflict Will Raise the Price of Snack Foods|author=Abby Vesoulis |url=https://time.com/6155095/sunflower-oil-russia-ukraine/ |access-date=2023-11-07 |magazine=Time |language=en}}</ref><ref>{{Cite news |date=2022-05-10|vauthors=Abbas M, Bradley M, Kovtun Y|title=Sunflower oil prices skyrocket as Ukrainian farmers harvest amid Russian bombings |url=https://www.nbcnews.com/news/world/body-armor-blocked-ports-ukraines-farmers-carry-war-rcna28058 |access-date=2023-11-07 |work=NBC News |language=en}}</ref>

==Composition==
[[File:TriglycerideSunflower.png|thumb|330px|Sunflower oil is mainly triglycerides (fats), typically derived from the fatty acids linoleic acid and oleic acid]]

Sunflower oil is mainly a [[Chemistry:Triglyceride|triglyceride]].<ref name=Ullmann>{{cite encyclopedia |author=Alfred Thomas |encyclopedia=Ullmann's Encyclopedia of Industrial Chemistry |publisher=Wiley-VCH |place=Weinheim |year=2002 |doi=10.1002/14356007.a10_173 |chapter=Fats and Fatty Oils |isbn=3527306730}}</ref> The British Pharmacopoeia lists the following profile:<ref>{{cite book |author=British Pharmacopoeia Commission |title=British Pharmacopoeia 2005 |publisher=The Stationery Office |location=Norwich, England |isbn=0-11-322682-9 |chapter=Ph Eur monograph 1371|chapter-url-access=registration|chapter-url=https://archive.org/details/britishpharmacop00stat |year=2005}}</ref>
*[[Chemistry:Palmitic acid|Palmitic acid]] (saturated): 5%
*[[Chemistry:Stearic acid|Stearic acid]] (saturated): 6%
*[[Chemistry:Oleic acid|Oleic acid]] (monounsaturated omega-9): 30%
*[[Chemistry:Linoleic acid|Linoleic acid]] (polyunsaturated omega-6): 59%

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.<ref name=nsa/><ref name="nsafact">{{cite web |title=Sunflower oil fatty acid profile |url=https://www.sunflowernsa.com/uploads/35/sunflower-oil-fact-sheet_062510.pdf |publisher=National Sunflower Association |access-date=19 November 2018 |date=2018}}</ref> 
*High-linoleic, 69% linoleic acid
*High-oleic, 82% oleic acid
*Mid-oleic, 65% oleic acid
*High-stearic with high-oleic, 18% stearic acid and 72% oleic acid<ref name=nsafact/>

{|class="wikitable" style="float:right; clear:left; width:18em;"
|-
! colspan=2|Sunflower oil production – 2019
|-
! style="background:#ddf; width:75%;"|Country
! style="background:#ddf; width:25%;"|<small>(millions of [[Tonne|tonne]]s)</small>
|-
|style="text-align:center;" | {{UKR}} ||style="text-align:center;" | 5.84
|-
|style="text-align:center;" | {{RUS}} ||style="text-align:center;" | 5.42
|-
|style="text-align:center;" | {{ARG}} ||style="text-align:center;" | 1.41
|-
|style="text-align:center;" | {{TUR}} ||style="text-align:center;" | 1.10
|-
|style="text-align:center;" | {{HUN}} ||style="text-align:center;" | 0.69
|-
|style="text-align:center;" | {{ROM}} ||style="text-align:center;" | 0.53
|-
|style="text-align:center;" | {{FRA}} ||style="text-align:center;" | 0.53
|-
|style="text-align:center;" | {{BUL}} ||style="text-align:center;" | 0.52
|-
|style="text-align:center;" | {{ESP}} ||style="text-align:center;" | 0.49
|-
|style="text-align:center;" | {{KAZ}} ||style="text-align:center;" | 0.32
|-
|style="text-align:center;" | '''World''' ||style="text-align:center;" | '''20.29'''
|-
|colspan=2 style="text-align:center;" |<small>Source: FAOSTAT of the {{wipe|United Nations}}<ref name="faostat">{{cite web |url=http://www.fao.org/faostat/en/#data/QD |title=Sunflower oil production, 2019; Crops/Regions/World list/Production Quantity; unofficial data (pick lists) |date=2020 |publisher=UN Food and Agriculture Organization, Corporate Statistical Database (FAOSTAT) |access-date=14 May 2022}}</ref></small>
|}

==Genome==
A 2017 [[Biology:Genome|genome]] analysis provided a basis for development of [[Biology:Hybrid|hybrid]] sunflowers to increase oil production.<ref name="badouin">{{cite journal |pmid=28538728 |year=2017 |last1=Badouin |first1=H |title=The sunflower genome provides insights into oil metabolism, flowering and Asterid evolution |journal=Nature |volume=546 |issue=7656 |pages=148–152 |last2=Gouzy |first2=J |last3=Grassa |first3=C. J |last4=Murat |first4=F |last5=Staton |first5=S. E |last6=Cottret |first6=L |last7=Lelandais-Brière |first7=C |last8=Owens |first8=G. L |last9=Carrère |first9=S|last10=Mayjonade|first10=B |last11=Legrand |first11=L |last12=Gill |first12=N |last13=Kane |first13=N. C |last14=Bowers |first14=J. E |last15=Hubner |first15=S |last16=Bellec |first16=A |last17=Bérard |first17=A |last18=Bergès |first18=H |last19=Blanchet |first19=N|last20=Boniface|first20=M. C |last21=Brunel |first21=D |last22=Catrice |first22=O |last23=Chaidir |first23=N |last24=Claudel |first24=C |last25=Donnadieu |first25=C |last26=Faraut |first26=T |last27=Fievet |first27=G |last28=Helmstetter |first28=N |last29=King |first29=M|last30=Knapp|first30=S. J|display-authors=3 |doi=10.1038/nature22380 |bibcode=2017Natur.546..148B |doi-access=free|hdl=1828/12772 |hdl-access=free }}</ref> Analysis of the sunflower genome duplication {{ndash}} starting about 29 million years ago {{ndash}} revealed  two major breeding traits: flowering time and oil metabolism, which can be cultivated to improve commercialization of sunflower oil.<ref>{{cite journal |pmid=28093767 |journal=J Sci Food Agric |year=2017 |volume=97 |issue=7 |pages=1997–2006 |doi=10.1002/jsfa.8214 |title=Progress in modification of sunflower oil to expand its industrial value |vauthors=Rauf S, Jamil N, Tariq SA, Khan M, Kausar M, Kaya Y}}</ref><ref>{{cite journal |author=Christov M |year=2012 |title=Contribution of interspecific hybridization to sunflower breeding |journal=Helia |volume=35 |issue=57 |pages=37–46 |doi=10.2298/hel1257037c |s2cid=85351878 |url=http://www.doiserbia.nb.rs/img/doi/1018-1806/2012/1018-18061257037C.pdf}}</ref>

In further analysis of the sunflower genome to reveal plant metabolism producing its oil, [[Chemistry:Phytosterol|phytosterol]]s and other [[Chemistry:Phytochemical|phytochemical]]s, such as [[Chemistry:Polyphenol|polyphenol]]s, [[Chemistry:Squalene|squalene]], and [[Biology:Terpenoid|terpenoid]]s, were identified.<ref name=badouin/><ref>{{cite journal |author1=Alicia Ayerdi Gotor |author2=Larbi Rhazi |title=Effects of refining process on sunflower oil minor components: a review |journal=Oilseeds and Fats, Crops and Lipids |year=2016 |volume=23 |page=D207 |issue=2 |doi=10.1051/ocl/2016007 |url=https://www.ocl-journal.org/articles/ocl/full_html/2016/02/ocl160007-s/ocl160007-s.html |doi-access=free}}</ref>

==Production==
[[File:Соняшникова олія в магазині Сільпо в Києві, серпень 2021.jpg|thumb|Sunflower oil in the Silpo store in Kyiv, Ukraine. August 2021.]]
[[File:World Production Of Main Vegetable Oils By Main Producers (2020).svg|thumb|Sunflower oil is one of the most commonly produced vegetable oils globally.]]
In 2018, world production of sunflower oil was 18{{nbsp}}million [[Tonne|tonne]]s, led by {{wipe|Ukraine}} and {{wipe|Russia}}, which together account for 53% of the world total.<ref name="faostat" />

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 [[Biology:Rapeseed oil|rapeseed oil]] to allow the production of their products to continue.

==Nutrition==
{{nutritionalvalue |name=Sunflower oil, high oleic (70% and over) |kJ=3699 |carbs=0&nbsp;g |fat=100&nbsp;g |protein=0&nbsp;g |satfat=9.748&nbsp;g |monofat=83.594&nbsp;g |polyfat=3.798&nbsp;g |vitE_mg=41.08 |vitK_ug=5.4 |source_usda=1}}
{{nutritionalvalue |name=Sunflower oil, standard |kJ=3699 |carbs=0&nbsp;g |fat=100&nbsp;g |protein=0&nbsp;g |satfat=10.3&nbsp;g |monofat=19.5&nbsp;g |polyfat=65.7&nbsp;g |vitE_mg=41.08 |vitK_ug=5.4 |source_usda=1}}
{{nutritionalvalue |name=Sunflower oil (NuSun), mid oleic |kJ=3699 |carbs=0&nbsp;g |fat=100&nbsp;g |protein=0&nbsp;g |satfat=9.009&nbsp;g |monofat=57.344&nbsp;g |polyfat=28.962&nbsp;g |vitE_mg=41.08 |vitK_ug=5.4 |source_usda=1}}
Several varieties of sunflower oil seeds have been developed by standard [[Biology:Plant breeding|plant breeding]] methods, mainly to vary the amounts of [[Chemistry:Oleic acid|oleic acid]] and [[Chemistry:Linoleic acid|linoleic acid]] which, respectively, are the predominant [[Chemistry:Monounsaturated fat|monounsaturated]] and polyunsaturated fats in sunflower oil.<ref name="cjpp">{{cite journal |journal=Can J Physiol Pharmacol |year=2008 |volume=86 |issue=4 |pages=215–21 |doi=10.1139/Y08-008 |title=Genetic possibilities for altering sunflower oil quality to obtain novel oils |vauthors=Skorić D, Jocić S, Sakac Z, Lecić N |pmid=18418432|doi-access=free }}</ref> Sunflower oil is a rich source of [[Chemistry:Vitamin E|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.
{|class="wikitable"
|-
|[[Chemistry:Smoke point|Smoke point]] (refined)
|232&nbsp;°C
|450&nbsp;°F<ref name="cookingforengineers.com">{{cite web |last=Chu |first=Michael |url=http://www.cookingforengineers.com/article/50/Smoke-Points-of-Various-Fats |title=Smoke Points of Various Fats - Kitchen Notes |publisher=Cooking For Engineers |date=2004-06-10 |access-date=2013-02-07}}</ref>
|-
|Smoke point (unrefined)
|107&nbsp;°C
|225&nbsp;°F<ref name="cookingforengineers.com"/>
|-
|[[Physics:Density|Density]] (25&nbsp;°C)
|918.8&nbsp;kg/m<sup>3</sup><ref name=Romania>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 {{Webarchive |url=https://web.archive.org/web/20110628190739/http://univ-ovidius.ro/anale-chimie/chemistry/2010-1/full/1_nita.pdf |date=2011-06-28 }}</ref>
|-
|[[Physics:Refractive index|Refractive index]] (25&nbsp;°C)
|≈1.4735<ref name=Romania />
|-
|[[Chemistry:Saponification value|Saponification value]]
|188-194
|-
|[[Chemistry:Iodine value|Iodine value]]
|120-145
|-
|Unsaponifiable matter
|1.5-2.0%
|-
|[[Physics:Viscosity|Viscosity]] (25&nbsp;°C), unrefined
|0.04914&nbsp;
kg/(m*s)<ref>{{cite journal |url=http://upcommons.upc.edu/bitstream/handle/2117/16423/temperature_dependence.pdf |title=Temperature dependence of density and viscosity of vegetable oils |journal=Biomass and Bioenergy |volume=42 |year=2012 |pages=164–71 |vauthors=Esteban B, Riba JR, Baquero G, Rius A, Puig R |doi=10.1016/j.biombioe.2012.03.007 |hdl=2117/16423|hdl-access=free}}</ref>
|}

==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|date=October 2012}}

===Methods of extraction===

Sunflower oil can be extracted using chemical solvents (e.g., [[Chemistry:Hexane#Use in food processing|hexane]]),<ref>{{cite web |url=https://www.oilexpeller.com/sunflower-seed-solvent-extraction-plant-process/ |title=Sunflower Oil Extraction by Solvent Extraction |publisher=Goyum Group |access-date=26 June 2019}}</ref> or [[Biology:Expeller pressing|expeller pressing]]<ref>{{cite web |url=https://www.oilexpeller.com/sunflower-seed-oil-mill-plant/ |title=Sunflower Oil Extraction by Expeller Pressing |publisher=Goyum Group |access-date=26 June 2019}}</ref> (i.e., squeezed directly from sunflower seeds by crushing them).<ref>{{cite web |url=http://journeytoforever.org/biofuel_library/oilpress.html |title=The Sunflower Seed Huller and Oil Press |last=Cox |first=Jeff |date=April 1979 |work=Organic Gardening |publisher=Rodale Press |access-date=26 June 2013}}</ref> "Cold-pressing" (or [[Biology:Expeller pressing|expeller pressing]]) sunflower seeds under low-temperature conditions is a method that does not use chemical solvents to derive sunflower seed oil.{{citation needed|date=August 2017}}

===Refined versus unrefined===
Refining sunflower oil through solvent extraction, de-gumming, [[Chemistry:Neutralization|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 [[Chemistry:Trans fat|trans fat]] due to the high temperatures involved in the process.<ref>{{Cite journal |doi=10.1007/s11746-001-0374-0 |title=Deodorization of vegetable oils: Prediction of trans polyunsaturated fatty acid content |year=2001 |last1=Kemény |first1=Z. |last2=Recseg |first2=K. |last3=Hénon |first3=G. |last4=Kővári |first4=K. |last5=Zwobada |first5=F. |journal=Journal of the American Oil Chemists' Society |volume=78 |issue=9 |pages=973–979 |s2cid=67792000}}</ref><ref>{{cite journal |url=https://www.researchgate.net/publication/327256645 |via=[[Company:ResearchGate|ResearchGate]]|doi=10.3989/gya.0225181 |title=''Cis-trans'' isomerization of unsaturated fatty acids in edible oils to prepare ''trans'' fat |year=2018 |last1=Liu |first1=W. |last2=Lu |first2=G. H. |journal=Grasas y Aceites |volume=69 |issue=3 |page=268 |s2cid=105827306 |doi-access=free }}</ref> 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 [[Chemistry:Triglyceride|triglyceride]]. Unrefined sunflower oil is a traditional salad dressing in Eastern European cuisines.<ref name="Vatrooshkin">{{cite book |title=Easier Than a Steamed Turnip: Simple and Delicious Meatless Russian Recipes |author=Peter Vatrooshkin |publisher=Plutagora LLC |year=2012 |isbn=9781938407017 |pages=21–22, 26–28, 30 |url=https://books.google.com/books?id=oYAKx75pAIAC}}</ref> Sunflower oil is also an ingredient in [[Biology:Sunflower butter|sunflower butter]].

Methods for cooking snack foods, such as potato chips or French fries, may use sunflower oil.<ref>{{cite web |url=http://www.fritolay.com/nutrition/how-we-make-our-snacks/lays-potato-chips.htm |title=How we make Lays Classic potato chips |publisher=Frito-Lay North America, Inc. |date=2017 |access-date=16 February 2017}}</ref><ref>{{cite web |url=https://www.bbc.co.uk/food/recipes/thebestchipsyouhavee_93121 |title=The best chips you have ever tasted |publisher=BBC Food Recipes |date=2017 |access-date=16 February 2017}}</ref>

===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.<ref>{{cite journal |pmid=22752367 |year=2012 |last1=Lomascolo |first1=A |title=Rapeseed and sunflower meal: A review on biotechnology status and challenges |journal=Applied Microbiology and Biotechnology |volume=95 |issue=5 |pages=1105–14 |last2=Uzan-Boukhris |first2=E |last3=Sigoillot |first3=J. C. |last4=Fine |first4=F |doi=10.1007/s00253-012-4250-6 |s2cid=11723992}}</ref>

===Supplements===

Sunflower oil dietary supplements have been marketed for treatment of eczema, but research has shown it is not medically effective.<ref>{{cite journal |vauthors=Bath-Hextall FJ, Jenkinson C, Humphreys R, Williams HC |title=Dietary supplements for established atopic eczema |journal=Cochrane Database Syst Rev |volume=2 |issue=2 |pages=CD005205 |year=2012 |pmid=22336810 |doi=10.1002/14651858.CD005205.pub3 |type=Systematic review|pmc=10657459 }}</ref>

===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 [[Physics:Viscosity|viscosity]] in cold temperatures.<ref>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].</ref>

===Cosmetics industry===
PEG-10 sunflower glycerides, a pale yellow liquid with a "slightly fatty" odor, are the [[Chemistry:Polyethylene glycol|polyethylene glycol]] derivative of the [[Chemistry:Monoglyceride|mono-]] and [[Biology:Diglyceride|diglyceride]]s derived from sunflower seed oil with an average of 10 [[Mole (unit)|moles]] of [[Chemistry:Ethylene oxide|ethylene oxide]].<ref name="safety">{{cite web |title=Material Safety Data Sheet for Florasolvs PEG-10 Sunflower |url=http://www.essentialingredients.com/PDF/MSDS_FSpeg-10_sunflower.pdf}}</ref> 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 [[Biology:Fungicide|fungicide]] to control [[Biology:Powdery mildew|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.<ref>{{Cite web |last=European Commission |title=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.) |url=https://mst.dk/media/171102/pt-b-0300-draft-review-report-for-sunflower-oil-2-vdo.pdf|archiveurl=https://web.archive.org/web/20221223102940/https://mst.dk/media/171102/pt-b-0300-draft-review-report-for-sunflower-oil-2-vdo.pdf|archivedate=2022-12-23}}</ref>

==Properties==


==References==
{{Reflist|30em}}

{{Fatsandoils}}

{{DEFAULTSORT:Sunflower Oil}}
[[Category:Cosmetics chemicals]]

{{Sourceattribution|Sunflower oil}}