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Sunflower oil is the non-volatile oil compressed 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. The world's largest sunflower oil producers now are Russia, Ukraine and Argentina.〔(UN Food & Agriculture Organisation (FAO) )〕 Sunflower oil is a monounsaturated (MUFA)/polyunsaturated (PUFA) mixture of mostly oleic acid (omega-9)-linoleic acid (omega-6) group of oils. The oil content of the seed ranges from 22 to 36% (average, 28%): the kernel contains 45–55% oil. The expressed oil is of light amber color with a mild and pleasant flavor; refined oil is pale yellow. Refining losses are low and the oil has good keeping qualities with light tendency for flavor reversion. The oil contains appreciable quantities of vitamin E, sterols, squalene, and other aliphatic hydrocarbons. In recent years, there has been an increase in demand for sunflower crops such as sunflower oil. Measures such as the development of hybrid sunflowers to increase oil production have been introduced to meet this demand.〔Christov, M. 2012. Contribution of interspecific hybridization to sunflower breeding. Helia. 35(57): 37- 46. Doi: 10.2298/hel1257037c. http://www.doiserbia.nb.rs/img/doi/1018-1806/2012/1018-18061257037C.pdf〕 ==Composition== Sunflower oil is mainly a triglyceride; a typical constituent is shown. The British Pharmacopoeia lists the following profile: * Palmitic acid (saturated): 5% * Stearic acid (saturated): 6% * Oleic acid (monounsaturated omega-9): 30% * Linoleic acid (polyunsaturated omega-6): 59% Several types of sunflower oils are produced, such as high linoleic, high oleic and mid oleic. Mid-oleic sunflower oil typically has at least 69% oleic 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.〔(【引用サイトリンク】title=Not That Popular, but Truly Healthy! Sunflower Oil Benefits )〕〔(【引用サイトリンク】title=Sunflower Oil - Your Healthy Choice )〕 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.〔(National Sunflower Association : Health and Nutrition )〕 The phosphatides (0.1–0.2%) present in the oil are lecithin (38.5%) and cephalin (61.5%); they occur in combination with protein and carbohydrates. Sunflower oil also contains lecithin, tocopherols, carotenoids and waxes. Sunflower oil's properties are typical of a vegetable triglyceride oil. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Sunflower oil」の詳細全文を読む スポンサード リンク
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