Oleic-acid rich Sunflower oil

 Sunflower oil is obtained by pressing or refining peeled sunflower seeds (Helianthus annuus L.). The sunflower is native to Mexico and to the southern USA and was introduced to Europe in the 16th century by the Spaniard Monardes. Today it is cultivated in temperate latitudes in Europe, America, China and India as one of the most important oil-yielding plants on the planet. Seeds contain 40% pale to dark yellow drying fatty oil which, in turn, contains >85% unsaturated fatty acids of which linoleic acid accounts for over 2/3rds. Sunflower oil is thus one of the highest-rated edible oils in terms of nutrient physiology. In addition, sunflower oil is used in the margarine industry, the food industry (salad dressings, mayonnaise), and in the production of surface coatings, colors and soaps. The acid mixture obtained by means of saponification of sunflower fat is used in the production of lubricants. Since both oils exhibit similar fatty acid and tocopherol spectra, evidence of the presence of sunflower oil in safflower oil can only be demonstrated using the sterol pattern. The tocopherol spectrum will only show whether or not soya oil and sunflower oil have been blended.

Sunflower oil