Sunflower seed oil is extracted from the seeds of Helianthus annuus, the plant of the same name from the large flower belonging to the Asteraceae family

There are three types of this oil:

Sunflowerseed oil  or Linoleic sunflower oil

This is the most common with lower levels of saturated fats (11%) and vitamins E, F and linoleic acid. Linoleic acid contains omega6.

Use:

• in frying, oil tends to oxidize, like all oils
•  raw to season the salad

Sunflowerseed oil - high oleic acid

A version with lower levels (8.5%) of saturated fats and vitamins E, F

Use:

• in frying, oil tends to oxidize, like all oils
•  raw to season the salad

Sunflowerseed oil - mid oleic acid (mid-oleic acid sunflower oil) or NuSun sunflower oil or with a medium oleic content

Version like the previous one, with lower level (9%) of saturated fats and vitamins E, F.

Use:

• in frying, oil tends to oxidize, like all oils
•  raw to season the salad

Description

• Vegetable oil obtained from sunflower seeds by mechanical pressing and optional refining; marketed as high-linoleic (standard) and high-oleic (varietal selection with predominant MUFA).

• Sensory profile: delicate, slightly nutty for cold-pressed; neutral for refined.

Caloric value (per 100 g)

• ~884 kcal/100 g (≈100% lipids). Indicative density ~0.91–0.93 g/mL at 20 °C.

Key constituents

• Triacylglycerols with characteristic fatty acids (see Lipid profile).

• Unsaponifiables: tocopherols (mainly α-tocopherol), phytosterols, squalene, carotenoids.

• Cholesterol: absent (plant oil).

Production process

• Cleaning/dehulling → crushing/flaking → expeller pressing (cold for virgin grades) → filtration.

• Refining (when applicable): degumming → neutralization → bleaching → deodorization (raises stability and smoke point).

• Packed in light/oxygen-barrier containers under GMP/HACCP.

Sensory and technological properties

• Color: straw-yellow to amber (cold-pressed) / very pale (refined).

• Smoke point (indicative): cold-pressed 160–180 °C; refined 220–230 °C; high-oleic refined 220–230 °C.

• Oxidative stability: moderate in high-linoleic; higher in high-oleic (more MUFA). Possible chill haze from natural waxes (reversible).

Food uses

• Cold: dressings, sauces, mayonnaise, preserves.

• Cooking: sautéing and baking; for deep-frying/long hot-hold prefer refined—ideally high-oleic.

• Industrial: sauces/spreads, snacks, bakery, preserves.

Nutrition and health

• Good source of vitamin E (tocopherols).

• High-linoleic oils provide n-6 PUFA (linoleic): balance overall n-6/n-3 intake with ALA sources and/or fish (EPA/DHA).

• High-oleic oils (higher MUFA) show better heat stability and a lipid profile generally favorable/neutral for blood lipids.

• Sodium and sugars: absent; industrial TFA not present in non-hydrogenated oils.

Lipid profile

• Standard high-linoleic: PUFA (n-6 linoleic) ~55–70%; MUFA (oleic) ~20–35%; SFA (palmitic/stearic) ~8–12%.

  • Health note: shifting intake toward MUFA/PUFA and moderating SFA is generally beneficial/neutral for lipid markers.

• High-oleic: MUFA ~75–90%; PUFA ~5–15%; SFA ~4–7%.

• MCT: not characteristic; industrial TFA: absent in non-hydrogenated oils.

Quality and specifications (typical topics)

• FFA (as oleic), PV/AV/TOTOX (oxidation), moisture/insolubles, iodine value, saponification value.

• FA profile (GC-FAME), total tocopherols, phytosterols, waxes, color (Lovibond).

• Compliance on metals/pesticides; OSI/Rancimat for stability; clean sensory (no rancid/off notes).

Storage and shelf-life

• Store cool, dark (≤20 °C) in well-sealed containers; prefer dark glass or lined tins.

• Minimize air/light/heat exposure; typical shelf-life 12–18 months (refined), 6–12 months (cold-pressed). Apply FIFO.

Allergens and safety

• Sunflower is not a major EU allergen; seed allergy rare but documented.

• In production: prevent cross-contact with allergens; manage CCP (foreign bodies/metals) and compliant food-contact materials.

INCI functions in cosmetics

• Listing: Helianthus Annuus (Sunflower) Seed Oil; roles emollient, skin conditioning, antioxidant (natural tocopherols). Consider oxidative stability and natural antioxidants.

Troubleshooting

• Rancid/oxidized notes: improve barrier to light/oxygen, add natural antioxidants (tocopherols/rosemary extract), tighten rotation.

• Early smoking in pan: temperature too high for unrefined oil → choose refined/high-oleic for high-heat tasks.

• Chill haze: natural waxes → winterize/cold-filter or gently warm before use.

• Sensory variability: standardize origin/cultivar/season; check PV/AV at intake.

Sustainability and supply chain

• Annual crop; expeller press cake valorized as feed.

• Manage energy and effluents toward BOD/COD targets; favor integrated/organic farming where required.

• Recyclable packaging; full traceability under GMP/HACCP.

Conclusion
Sunflower oil combines culinary versatility with a tunable lipid profile (standard vs high-oleic). Selecting the appropriate grade, protecting against oxidation, and controlling processes ensures stable, repeatable results in both home and professional kitchens.

Mini-glossary

• SFA — Saturated fatty acids: excessive intake may raise LDL; present here at low levels.

• MUFA — Monounsaturated fatty acids (e.g., oleic): generally favorable/neutral for blood lipids; high in high-oleic grades.

• PUFA — Polyunsaturated fatty acids (n-6/n-3): sunflower is predominantly n-6 linoleic; balance with n-3 sources.

• ALA — Alpha-linolenic acid (n-3): present only in traces in sunflower oil; consider other dietary sources.

• EPA/DHA — Long-chain n-3 fatty acids from fish; absent in plant oils.

• TFA — Trans fatty acids: avoid industrial TFA; not present in non-hydrogenated sunflower oil.

• MCT — Medium-chain triglycerides: not characteristic of sunflower oil.

• PV/AV/TOTOX — Peroxide value / Anisidine value / Total oxidation index: key indicators of oxidation.

• OSI — Oxidative stability index (e.g., Rancimat): measures resistance to oxidation.

• GMP/HACCP — Good Manufacturing Practice / Hazard Analysis and Critical Control Points: hygiene and preventive-safety frameworks with defined CCP.

• BOD/COD — Biochemical/Chemical oxygen demand: effluent-impact indicators for processing.

• FIFO — First in, first out: stock rotation using the oldest lots first.

Studies

In this relevant study a review of the advancements in the development of sunflower oil varieties containing high stearic (∼18%) and high oleic (∼70%) acids which makes them healthy and sustainable alternatives to palm oil. First, the high-stearic-high-oleic sunflower crops can have grain and oil yield as high as 4036 and 1685 kg/ha and oleic and stearic acid yield up to ∼73 and ∼21%. Second, high-stearic-high-oleic oils obtained from mutant and hybrid sunflower cultivars have higher oxidative stability index and therefore have better stability, quality, and functionality than regular sunflower oil. Given this progress, natural healthy high-stearic-high-oleic sunflower oil can now be grown in both the hemispheres in a sustainable manner with the currently available advanced technology and without damaging the ecosystem as is currently happening with palm oil cultivation (1).

Food

Sunflower oil has sodium content, but also stand out for high content of niacin, vitamin B6, folates, vitamin E and high amount of linoleic acid.

Sunflower oil studies

Sunflower oil and olive oil

The aim of this study was to compare the in vivo effects of a diet rich in virgin olive oil or sunflower oil on the lipid profile and on LDL susceptibility to oxidative modification in free-living Spanish male patients with peripheral vascular disease. A total of 20 Spanish male subjects diagnosed with peripheral vascular disease were randomly divided into two groups (n = 10) receiving different supplements, virgin olive oil and sunflower oil for 4 months. The adaptation of patients to the experimental supplements was demonstrated since plasma and LDL fatty acids composition reflected dietary fatty acids. No differences in triglycerides, total cholesterol, LDL-cholesterol or HDL-cholesterol concentrations were found between the groups of patients. A significantly higher LDL susceptibility to oxidation was observed after sunflower oil intake in comparison with virgin olive oil, in spite of an increase in LDL alpha-tocopherol concentration in sunflower oil group. The results of the present study provide further evidence that sunflower-oil-enriched diets does not protect LDL against oxidation as virgin olive oil does in patients with peripheral vascular disease (2).

Oxidation 

Lipid oxidation causes changes in quality attributes of vegetable oils. Synthetic antioxidants have been used to preserve oils; however, there is interest in replacing them with natural ones. Garlic and its thiosulfinate compound allicin are known for their antioxidant activities. This study assesses a novel formulation, the supercritical fluid extract of garlic, on sunflower oil oxidation during an accelerated shelf-life test. The oxidative degradation of oily samples can be limited by using supercritical fluid extract of garlic as it is a safe and an effective natural antioxidant formulation (3).

Cosmetics

It is included in cosmetic formulations for its multiple properties, antioxidant, emollient, nourishing. Omega-6 contained in sunflower oil improves the formation of new skin cells and contributes to the decrease of skin irritation.

The most relevant studies and their abstracts have been selected

Sunflower oil other studies

References____________________________________________________________________

(1)  Anushree, S., André, M., Guillaume, D. et al. Stearic sunflower oil as a sustainable and healthy alternative to palm oil. A review Agron. Sustain. Dev. (2017) 37: 18. https://doi.org/10.1007/s13593-017-0426-x

(2)  Aguilera CM, Mesa MD, Ramirez-Tortosa MC, Nestares MT, Ros E, Gil A. Sunflower oil does not protect against LDL oxidation as virgin olive oil does in patients with peripheral vascular disease. Clin Nutr. 2004 Aug;23(4):673-81.

(3)  Bravi E, Perretti G, Falconi C, Marconi O, Fantozzi P. Antioxidant effects of supercritical fluid garlic extracts in sunflower oil. J Sci Food Agric. 2017 Jan;97(1):102-107. doi: 10.1002/jsfa.7690.