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.
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[edit] Chemical structure
Sunflower oil contains predominantly linoleic acid in triglyceride form. The British Pharmacopoeia lists the following profile:[1]
- 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.
[edit] References
- ^ British Pharmacopoeia Commission. “Ph Eur monograph 1371”, British Pharmacopoeia 2005. Norwich, England: The Stationery Office. ISBN 0-11-322682-9.