Crude Sunflower oil is a 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. There are several types of sunflower oils produced, such as (i) High Linoleic (Linoleic acid is an organic compound with the formula COOH(CH2)7CH=CHCH2CH=CH(CH2)4CH3). (ii) High Oleic (Oleic acid is a fatty acid that occurs naturally in various animal and vegetable fats and oils. It is an odorless, colorless oil, although commercial samples may be yellowish. In chemical terms, oleic acid is classified as a monounsaturated omega–9 fatty acid, abbreviated with a lipid number of 18:1 cis-9. It has the formula CH3(CH2)7CH=CH(CH2)7COOH.) and (iii) Mid Oleic.
Sunflower oil is a food ingredient which is actively used in culinary. Thanks to oil, the product does not stick during frying and salads acquire nice taste. Moreover, some fats contain sunflower oil in their composition, for example margarine. It is also used for industrial purposes: this ingredient can be used in paints and lacquers production as well as in soap making. Among the varieties of Oleic product, crude oil made of sunflower seeds is considered to be the most healthy.
This oil contains such necessary elements for human body as:
■ Sterols
■ Tocopherols
■ Phosphatides
It has a pleasant flavor and taste. However, it is not recommended to store it for a long time, as this can lead to the buildup of bitter taste and turbidity. The oil also contains unsaturated fatty acids. It is subjected to one pressing method, filtering, which allows saving all the healthy and necessary substances. Depending on the pressing method, the product may contain essential trace nutrients that are necessary for health: Vitamin “A”, “B”, “D”, “E” and Vitamin “F” which is an important element of the healthy state of fat metabolism. In the cosmetic industry, the sunflower oil is almost never used, but it can be found in popular traditional remedies and beauty recipes.
Crude Sunflower oil is a 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. There are several types of sunflower oils produced, such as (i) High Linoleic (Linoleic acid is an organic compound with the formula COOH(CH2)7CH=CHCH2CH=CH(CH2)4CH3). (ii) High Oleic (Oleic acid is a fatty acid that occurs naturally in various animal and vegetable fats and oils. It is an odorless, colorless oil, although commercial samples may be yellowish. In chemical terms, oleic acid is classified as a monounsaturated omega–9 fatty acid, abbreviated with a lipid number of 18:1 cis-9. It has the formula CH3(CH2)7CH=CH(CH2)7COOH.) and (iii) Mid Oleic.
Sunflower oil is a food ingredient which is actively used in culinary. Thanks to oil, the product does not stick during frying and salads acquire nice taste. Moreover, some fats contain sunflower oil in their composition, for example margarine. It is also used for industrial purposes: this ingredient can be used in paints and lacquers production as well as in soap making. Among the varieties of Oleic product, crude oil made of sunflower seeds is considered to be the most healthy.
This oil contains such necessary elements for human body as:
■ Sterols
■ Tocopherols
■ Phosphatides
It has a pleasant flavor and taste. However, it is not recommended to store it for a long time, as this can lead to the buildup of bitter taste and turbidity. The oil also contains unsaturated fatty acids. It is subjected to one pressing method, filtering, which allows saving all the healthy and necessary substances. Depending on the pressing method, the product may contain essential trace nutrients that are necessary for health: Vitamin “A”, “B”, “D”, “E” and Vitamin “F” which is an important element of the healthy state of fat metabolism. In the cosmetic industry, the sunflower oil is almost never used, but it can be found in popular traditional remedies and beauty recipes.
Extracting and Various Refining Steps of Sunflower Oil
Crude sunflower oil is obtained from partially dehulled seeds by mechanical pressing followed by hexane extraction and water degumming. Quality and stability are the major factors in the production, acceptance and marketing of vegetables oil products. These properties depend mainly on seed quality, seed treatment prior to extraction, extraction method and processing conditions. They are influenced by the presence of some minor components, such as free fatty acids, Tocopherols, Phospholipids, Trace Metals and Waxes which have pro or anti oxidant properties. The stability and quality of vegetable oils are influenced by the presence of minor constituents such as Phosphatides and waxes. Processing of oils causes alterations in their chemical composition, affecting their quality and oxidative stability.
Vegetable oils are refined in order to remove the non–glyceride impurities that are present in the crude oil. Some of these impurities are naturally present in the seeds or formed during harvesting and storage of seeds or during extraction of crude oil and subsequently during its refining. Oil refining processes for vegetable oils are designed to remove these impurities from the oil or reduce them to a level where their deleterious effects on oil stability are minimum and made suitable for human consumption. Vegetable oil undergoes degradation almost immediately after the seed is crushed. The oil starts to show the sign of primary oxidation as measured by its peroxide value. Under certain circumstances the oil may develop a darker colour or higher free fatty acids and eventually an unpleasant flavour. Gums, phosphatides and mucilaginous substances act as emulsifier increasing loss of oil and decompose at high temperature, increasing colour of the refined oil. Free fatty acids increase foaming, reduce smoke point and diminish keeping properties of oil.
Presence of compounds such as Phosphatides, free fatty acids, odiferous volatiles, colourant, waxes and metal compounds in oil negatively affect taste, smell, appearance and storage stability of the refined oil and hence must be removed to yield a stable product with a bland or pleasant taste. In modern society, consumers cannot use crude oil directly without proper processing due to the unacceptable colour and odor. This has led to efficient refining process which involves removing these unpleasant impurities with the least possible effect on the desired components (Tocopherols, phenols, sterols) with the minimum losses of oil.
Crude Sunflower Oil
Chemical refining includes (1) Degumming (2) Neutralizing (3) Bleaching (4) Winterizing and (5) Deodorizing stages. When used for salad oil, the refined oil was winterized for wax removal and then deodorized. Though chemical refining decreased yield, higher investment cost, high chemicals used and higher waste, but has less effect on oil desirable components and oil stability. The objective of refining is to remove the objectionable impurities with the least possible damage to the neutral oil and minimum loss of oil during processing.
