Sunflower oil

Sunflower oil is a non-volatile oil extracted from the seeds of the sunflower plant, known scientifically as *Helianthus annuus*.

This substance is primarily used in food preparation and the cosmetics industry. In kitchens, it serves as a common frying oil due to its neutral taste profile. In beauty products, it acts as an emollient, which is a substance used to soften or soothe the skin. The oil is composed mainly of triglycerides, which are a type of fat.

To obtain the oil, producers use different extraction methods. One method is expeller pressing, where seeds are crushed to squeeze the oil out directly. If this occurs under low-temperature conditions, it is called cold-pressing. Another method involves using chemical solvents, such as hexane, to extract the oil. After extraction, the oil may undergo refining. This process includes steps like de-gumming, neutralization, and bleaching. Refining makes the oil more stable for high-temperature cooking, but it also removes certain nutrients, flavors, and colors.

The chemical makeup of sunflower oil is defined by its fatty acids. It is largely composed of linoleic acid, a polyunsaturated fat, and oleic acid, a monounsaturated fat. Through selective plant breeding and industrial processing, manufacturers create four distinct types of oil. High-linoleic oil, often called conventional, contains 69% linoleic acid. High-oleic oil contains 82% oleic acid. Mid-oleic oil contains 65% oleic acid. There is also a high-stearic variety that contains 18% stearic acid and 72% oleic acid.

Human history with the sunflower is quite ancient. Following the domestication of the sunflower around 3000 BC, Native Americans utilized oil from the seeds. In the modern era, Russia was the first place to use sunflower oil in food. Today, it is a massive global commodity. In 2022, the total world production reached 20.3 million tonnes. Russia and Ukraine were the leaders in this industry. Together, these two countries accounted for 55% of the total global production. However, the Russian invasion of Ukraine in 2022 caused global prices to rise by as much as 58% in a single month.

Because of its chemical structure, sunflower oil requires careful storage. The polyunsaturated and monounsaturated fatty acids are less stable than other fats. They are susceptible to degradation caused by heat, air, and light. This process, called oxidation, can lead to rancidity. To prevent nutrient loss and spoilage, producers often store the oil at low temperatures. Using darkly-colored glass bottles or plastic treated with ultraviolet light protectants also helps minimize this damage.

Beyond the kitchen, sunflower oil has many surprising applications. The process of extracting oil leaves behind crushed seeds known as seed meal. This meal is rich in protein and dietary fiber, making it useful as animal feed, fertilizer, or fuel. The oil itself can be mixed with diesel to run diesel engines. In the European Union, sunflower oil is used in horticulture. It can be sprayed onto tomato crops as a fungicide to control a condition called powdery mildew. In this role, it is classified as a "basic substance" for both organic and conventional farms.

Modern science continues to explore the sunflower genome to improve oil production. A 2017 genome analysis helped scientists develop hybrid sunflowers. This research identified traits like flowering time and oil metabolism. Scientists also identified phytochemicals within the plant metabolism. These include polyphenols, squalene, terpenoids, and phytosterols. These complex molecules contribute to the biological identity of the plant and its resulting oil.