Sunflower oil

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

1 Chemical structure
2 Physical properties
3 Uses
4 References

[edit] Chemical structure

Sunflower oil contains predominantly linoleic acid in triglyceride form. The British Pharmacopoeia lists the following profile:<ref>British Pharmacopoeia Commission. “Ph Eur monograph 1371”, British Pharmacopoeia 2005. Norwich, England: The Stationery Office. ISBN 0-11-322682-9. </ref>

Palmitic acid : 4.0 per cent to 9.0 per cent,
Stearic acid : 1.0 per cent to 7.0 per cent,
Oleic acid : 14.0 per cent to 40.0 per cent,
Linoleic acid : 48.0 per cent to 74.0 per cent.

Sunflower oil also contains lecithin, tocopherols, carotenoids and waxes. Sunflower oil's properties are typical of a vegetable triglyceride oil.

There are several types of sunflower oils produced, some examples are: high linoleic, high oleic and mid oleic. High linoleic sunflower oil typically has at least 69% linoleic acid. High oleic sunflower oil has at least 82% oleic acid. Variation in fatty acid profile are strongly influenced by both genetics and climate.

[edit] Physical properties

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

[edit] Uses

As a frying oil, Sunflower oil behaves as a typical vegetable triglyceride. In cosmetics, it has smoothing properties and is considered noncomedogenic. Only the high-oleic variety possesses shelf life sufficient for commercial cosmetic formulation. Sunflower oil's INCI name is Helianthus Annuus (Sunflower) Seed Oil.