Sunflower oil: Difference between revisions
m Reverted edits by 195.112.55.26 (talk) to last revision by Luckas-bot (HG) |
|||
| Line 67: | Line 67: | ||
===Skin protectant=== |
===Skin protectant=== |
||
Sunflower oil, like other oils, can retain moisture in the skin. It may also provide a protective barrier that resists infection in premature infants. Studies using sunflower oil have been conducted involving low birth weight infants who are often susceptible to infection due to their underdeveloped skin. The study determined infants receiving a daily skin treatment of sunflower oil were 41% less likely to develop infections in the hospital.<ref>[http://www.medscape.com/viewarticle/501077 Sunflower Oil May Help Reduce Nosocomial Infections in Preterm Infants]</ref> |
Sunflower oil, like other oils, can retain moisture in the skin. It may also provide a protective barrier that resists infection in premature infants. Studies using sunflower oil have been conducted involving low birth weight infants who are often susceptible to infection due to their underdeveloped skin. The study determined that infants receiving a daily skin treatment of sunflower oil were 41% less likely to develop infections in the hospital.<ref>[http://www.medscape.com/viewarticle/501077 Sunflower Oil May Help Reduce Nosocomial Infections in Preterm Infants]</ref> |
||
==Negative health effects== |
==Negative health effects== |
||
Revision as of 21:06, 1 December 2011
.jpg)
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. Sunflower oil was first industrially produced in 1835 in the Russian Empire.
Composition
Sunflower oil is mainly a triglyceride, a typical constituent is shown.[1] The British Pharmacopoeia lists the following profile:[2]
- Palmitic acid : 4 - 9%
- Stearic acid : 1 - 7%
- Oleic acid : 14 - 10%
- Linoleic acid : 48 - 74%
Sunflower oil is mainly triglycerides (fats), typically derived from the fatty acids linoleic acid (with is doubly unsaturated) and oleic acid.
Several types of sunflower oils are produced, such as high linoleic, high oleic and mid oleic. Mid-linoleic sunflower oil typically has at least 69% linoleic acid. High oleic sunflower oil has at least 82% oleic acid. Variation in unsaturated fatty acids profile is strongly influenced by both genetics and climate. In the last decade, high stearic sunflower lines have been developed in Spain to avoid the use of partially hydrogenated vegetable oils in the food industry.
Sunflower oil also contains lecithin, tocopherols, carotenoids and waxes. Sunflower oil's properties are typical of a vegetable triglyceride oil. Sunflower oil is produced from oil type sunflower seeds. Sunflower oil is light in taste and appearance and has a high vitamin E content. It is a combination of monounsaturated and polyunsaturated fats with low saturated fat levels.
Physical properties
Sunflower oil is liquid at room temperature. The refined oil is clear and slightly amber-colored with a slightly fatty odor.
| Smoke point (refined) | 232 °C | 450 °F[3] |
| Smoke point (unrefined) | 107 °C | 225 °F[3] |
| Density (25 °C) | 918.8 kg/m3[4] | |
| Refractive index (25 °C) | ≈1.4646[4] |
Viscosity, 25°C, unrefined: 0.04914 kg/(M*S)[5]
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.
Sunflower oil is also an ingredient in sunflower butter.
Nutrition
| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 3,699 kJ (884 kcal) |
0 g | |
100 g | |
| Saturated | 9.748 g |
| Monounsaturated | 83.594 g |
| Polyunsaturated | 3.798 g |
0 g | |
| Vitamins | Quantity %DV† |
| Vitamin E | 274% 41.08 mg |
| Vitamin K | 5% 5.4 μg |
| †Percentages estimated using US recommendations for adults,[6] except for potassium, which is estimated based on expert recommendation from the National Academies.[7] | |
| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 3,699 kJ (884 kcal) |
0 g | |
100 g | |
| Saturated | 10.3 g |
| Monounsaturated | 19.5 g |
| Polyunsaturated | 65.7 g |
0 g | |
| Vitamins | Quantity %DV† |
| Vitamin E | 274% 41.08 mg |
| Vitamin K | 5% 5.4 μg |
| †Percentages estimated using US recommendations for adults,[6] except for potassium, which is estimated based on expert recommendation from the National Academies.[7] | |
| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 3,699 kJ (884 kcal) |
0 g | |
100 g | |
| Saturated | 9.009 g |
| Monounsaturated | 57.344 g |
| Polyunsaturated | 28.962 g |
0 g | |
| Vitamins | Quantity %DV† |
| Vitamin E | 274% 41.08 mg |
| Vitamin K | 5% 5.4 μg |
| †Percentages estimated using US recommendations for adults,[6] except for potassium, which is estimated based on expert recommendation from the National Academies.[7] | |
Several varieties of sunflower oilseeds have been developed by standard genetic methods. The original oilseed was high in glyceryl linoleate. A premium high oleic strain was developed in the late twentieth century. Early in the 21st century, a mid oleic strain marketed as Nu-Sun was introduced as an improved frying oil that would have a low level of saturated fat, but would not require hydrogenation. These three major strains differ greatly in their levels of monounsaturated and polyunsaturated fats. There are also minor differences in their saturated fat content.
| Type of fat | Total fat (g) | Saturated fat (g) | Monounsaturated fat (g) | Polyunsaturated fat (g) | Smoke point |
|---|---|---|---|---|---|
| Butter[8] | 81 | 51 | 21 | 3 | 150 °C (302 °F)[9] |
| Canola oil[10] | 100 | 6–7 | 62–64 | 24–26 | 205 °C (401 °F)[11][12] |
| Coconut oil[13] | 99 | 83 | 6 | 2 | 177 °C (351 °F) |
| Corn oil[14] | 100 | 13–14 | 27–29 | 52–54 | 230 °C (446 °F)[9] |
| Lard[15] | 100 | 39 | 45 | 11 | 190 °C (374 °F)[9] |
| Peanut oil[16] | 100 | 16 | 57 | 20 | 225 °C (437 °F)[9] |
| Olive oil[17] | 100 | 13–19 | 59–74 | 6–16 | 190 °C (374 °F)[9] |
| Rice bran oil | 100 | 25 | 38 | 37 | 250 °C (482 °F)[18] |
| Soybean oil[19] | 100 | 15 | 22 | 57–58 | 257 °C (495 °F)[9] |
| Suet[20] | 94 | 52 | 32 | 3 | 200 °C (392 °F) |
| Ghee[21] | 99 | 62 | 29 | 4 | 204 °C (399 °F) |
| Sunflower oil[22] | 100 | 10 | 20 | 66 | 225 °C (437 °F)[9] |
| Sunflower oil (high oleic) | 100 | 12 | 84[11] | 4[11] | |
| Vegetable shortening [23] | 100 | 25 | 41 | 28 | 165 °C (329 °F)[9] |
Health benefits
There are a variety of health benefits associated with the consumption of sunflower oil.
Diet and cardiovascular benefits
Sunflower oil is high in the essential vitamin E and low in saturated fat. The two most common types of sunflower oil are linoleic and high oleic. Linoleic sunflower oil is a common cooking oil that has high levels of polyunsaturated fat. It is also known for having a clean taste and low levels of trans fat. High oleic sunflower oils are classified as having monounsaturated levels of 80% and above. Newer versions of sunflower oil have been developed as a hybrid containing linoleic acid. They have monounsaturated levels lower than other oleic sunflower oils. The hybrid oil also has lower saturated fat levels than linoleic sunflower oil.[24]
Restaurant and food industry uses
Restaurants and food manufacturers are becoming aware of the health benefits of sunflower oil. The oil can be used in conditions with extremely high cooking temperatures. It may also help food stay fresher and healthier for longer periods of time.[25] Food manufacturers are starting to use sunflower oil in an effort to lower the levels of trans fat in mass produced foods. A number of common snack foods currently contain sunflower oil, including NewYork Fries French fries, Majans bhuja Mix healthy snacks, the Sri Lankan style Bombay Mix - Rani Mix, Kettle Chips, Sun Chips, Sunflower Chips, Ruffles, Walkers and Lay's potato chips. The recipe of Lay's potato chips was modified in late 2006 to use sunflower oil as the only frying oil;[26] by 2009, the recipe again included other "natural oils".[27]
Skin protectant
Sunflower oil, like other oils, can retain moisture in the skin. It may also provide a protective barrier that resists infection in premature infants. Studies using sunflower oil have been conducted involving low birth weight infants who are often susceptible to infection due to their underdeveloped skin. The study determined that infants receiving a daily skin treatment of sunflower oil were 41% less likely to develop infections in the hospital.[28]
Negative health effects
A high consumption of omega-6 polyunsaturated fatty acids, which are found in most types of vegetable oil, including sunflower oil, may increase the likelihood postmenopausal women may develop breast cancer.[29] A similar effect was observed on prostate cancer.[30] Other analysis suggested an inverse association between total polyunsaturated fatty acids and breast cancer risk.[31]
References
- ^ Alfred Thomas (2002). "Fats and Fatty Oils". Ullmann's Encyclopedia of Industrial Chemistry. Weinheim: Wiley-VCH. doi:10.1002/14356007.a10_173.
- ^ British Pharmacopoeia Commission. "Ph Eur monograph 1371". British Pharmacopoeia 2005. Norwich, England: The Stationery Office. ISBN 0-11-322682-9.
- ^ a b http://www.cookingforengineers.com/article/50/Smoke-Points-of-Various-Fats
- ^ a b Irina NITA, Anisoara NEAGU, Sibel GEACAI, Anca DUMITRU and Anca STERPU: "Study of the behavior of some vegetable oils during the thermal treatment" Technology and Chemical Engineering Department, Ovidius University, bd. Mamaia 124, Constanta, 900527, Romania http://www.univ-ovidius.ro/anale-chimie/chemistry/2010-1/full/1_nita.pdf
- ^ http://acta.chem-soc.si/45/45-1-69.pdf
- ^ a b c United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". FDA. Archived from the original on 2024-03-27. Retrieved 2024-03-28.
- ^ a b c National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.). Dietary Reference Intakes for Sodium and Potassium. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US). ISBN 978-0-309-48834-1. PMID 30844154. Archived from the original on 2024-05-09. Retrieved 2024-06-21.
- ^ "Butter, salted". FoodData Central. USDA Agricultural Research Service. 1 April 2019. Retrieved 2 July 2024.
- ^ a b c d e f g h The Culinary Institute of America (2011). The Professional Chef (9th ed.). Hoboken, New Jersey: John Wiley & Sons. ISBN 978-0-470-42135-2. OCLC 707248142.
- ^ "Oil, canola, nutrients". FoodData Central. USDA Agricultural Research Service. Retrieved 24 April 2020.
- ^ a b c "Nutrient database, Release 25". United States Department of Agriculture.
- ^ Katragadda HR, Fullana A, Sidhu S, Carbonell-Barrachina ÁA (2010). "Emissions of volatile aldehydes from heated cooking oils". Food Chemistry. 120: 59. doi:10.1016/j.foodchem.2009.09.070.
- ^ "Oil, coconut, nutrients". FoodData Central. USDA Agricultural Research Service. Retrieved 24 April 2020.
- ^ "Oil, corn, nutrients". FoodData Central. USDA Agricultural Research Service. Retrieved 24 April 2020.
- ^ "Lard, nutrients". FoodData Central. USDA Agricultural Research Service. Retrieved 24 April 2020.
- ^ "Peanut oil, proximates". FoodData Central, USDA Agricultural Research Service. 28 April 2021. Retrieved 11 July 2024.
- ^ "Oil, olive, extra virgin, nutrients". FoodData Central. USDA Agricultural Research Service. Retrieved 24 April 2020.
- ^ "Rice Bran Oil FAQ's". AlfaOne.ca. Archived from the original on 2014-09-27. Retrieved 2014-10-03.
- ^ "Oil, soybean, nutrients". FoodData Central. USDA Agricultural Research Service. Retrieved 24 April 2020.
- ^ "Beef, variety meats and by-products, suet, raw, nutrients". FoodData Central. USDA Agricultural Research Service. Retrieved 24 April 2020.
- ^ "Nutrition data for Butter oil, anhydrous (ghee) per 100 gram reference amount"". FoodData Central. USDA Agricultural Research Service. Retrieved 25 July 2021.
- ^ "Sunflower oil, nutrients". FoodData Central. USDA Agricultural Research Service. Retrieved 24 April 2020.
- ^ "Shortening, vegetable, nutrients". FoodData Central. USDA Agricultural Research Service. Retrieved 24 April 2020.
- ^ National Sunflower Association : Health and Nutrition
- ^ New Healthful Sunflower Oil Resists Breakdown / June 11, 1998 / News from the USDA Agricultural Research Service
- ^ Oil changes allows Frito-Lay to slash saturated fat
- ^ [1] New Advertising Campaign
- ^ Sunflower Oil May Help Reduce Nosocomial Infections in Preterm Infants
- ^ Emily Sonestedt, Ulrika Ericson, Bo Gullberg, Kerstin Skog, Håkan Olsson, Elisabet Wirfält (2008). "Do both heterocyclic amines and omega-6 polyunsaturated fatty acids contribute to the incidence of breast cancer in postmenopausal women of the Malmö diet and cancer cohort?". The International Journal of Cancer. 123 (7). UICC International Union Against Cancer: 1637–1643. doi:10.1002/ijc.23394. PMID 10970215. Retrieved 2008-11-30.
{{cite journal}}: CS1 maint: multiple names: authors list (link) - ^ Yong Q. Chen, at al (2007). "Modulation of prostate cancer genetic risk by omega-3 and omega-6 fatty acids". The Journal of Clinical Investigation. 117 (7): 1866–1875. doi:10.1172/JCI31494. PMC 1890998. PMID 17607361.
{{cite journal}}:|access-date=requires|url=(help) - ^ Valeria Pala, Vittorio Krogh, Paola Muti, Véronique Chajès, Elio Riboli, Andrea Micheli, Mitra Saadatian, Sabina Sieri, Franco Berrino (2001). "Erythrocyte Membrane Fatty Acids and Subsequent Breast Cancer: a Prospective Italian Study". JNCL. 93 (14): 1088–95. doi:10.1093/jnci/93.14.1088. PMID 11459870.
{{cite journal}}: CS1 maint: multiple names: authors list (link)