Sunflower and High-Oleic Sunflower Oils
Edible Oil and Fat Products: Edible Oils
Maria A. Grompone,
Maria A. Grompone
Universidad de la Republica Uruguay, Montevideo, Uruguay
Search for more papers by this authorMaria A. Grompone,
Maria A. Grompone
Universidad de la Republica Uruguay, Montevideo, Uruguay
Search for more papers by this authorAbstract
World production of sunflower seed in 2018–2019 was 51.46 million metric tons which is the third in worldwide oilseed production. Sunflower oil is fourth in importance among vegetable oils, amounting to 15 million metric tons in 2015–2016 and now exceeding 17 million metric tons. The kernel represents 70% of seed weight, containing around 55% of oil.
Sunflower oil of different oleic content may be classified as (i) regular (14–39%), (ii) mid-oleic (43–72%), and (iii) 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 still be used in the manufacture of shortenings and margarines, but this is becoming less important. 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 by-products of the extraction and refining processes. Other minor by-products may also be obtained: lecithin, waxes, tocopherols, and so on.
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