Compendium of the most significant studies with reference to properties, intake, effects.

Baschieri A, Pizzol R, Guo Y, Amorati R, Valgimigli L. Calibration of Squalene, p-Cymene, and Sunflower Oil as Standard Oxidizable Substrates for Quantitative Antioxidant Testing. J Agric Food Chem. 2019 Jun 19;67(24):6902-6910. doi: 10.1021/acs.jafc.9b01400. 

Abstract. The autoxidation kinetics of stripped sunflower oil (SSO), squalene (SQ), and p-cymene ( p-C) initiated by 2,2'-azobis(isobutyronitrile) at 303 K were investigated under controlled conditions by differential oximetry in order to build reference model systems that are representative of the natural variability of oxidizable materials, for quantitative antioxidant testing. Rate constants for oxidative chain propagation ( kp) and chain termination (2 kt) and the oxidizability ( kp/√2 kt) were measured using 2,6-di- tert-butyl-4-methoxyphenol, 2,2,5,7,8-pentamethyl-6-chromanol, BHT, and 4-methoxyphenol as reference antioxidants. Measured values of kp (M-1 s-1)/2 kt (M-1 s-1)/oxidizability (M-1/2 s-1/2) at 303 K in chlorobenzene were 66.9/3.45 × 106/3.6 × 10-2, 68.0/7.40 × 106/2.5 × 10-2, and 0.83/2.87 × 106/4.9 × 10-4, respectively, for SSO, SQ, and p-C. Quercetin, magnolol, caffeic acid phenethyl ester, and 2,4,6-trimethylphenol were investigated to validate calibrations. The distinctive usefulness of the three substrates in testing antioxidants is discussed.

Segura N, Lázaro J, Irigaray B. Effect of vacuum thermoxidation on sunflower oil. Heliyon. 2019 Mar 20;5(3):e01358. doi: 10.1016/j.heliyon.2019.e01358.

Abstract. In recent years vacuum frying was developed as an alternative methodology to traditional frying. In this study, sunflower oil thermoxidation was evaluated using conventional process conditions (180 °C and atmospheric pressure) and vacuum technology conditions (130 °C and 0,1 bar). Traditional thermoxidation lasted 20 h while vaccum thermoxidation was completed after 56 h. Total polar compounds reached 23 and 7,1 % at the end of atmospheric and vacuum thermoxidation respectively, while polymers content was 9,3 and 2,2 % for each oil. Tocopherols contents decreased 45 % for atmospheric thermoxidized oil and were reduced to 17 % for vacuum thermoxidized oil. These results clearly proved vacuum thermoxidation achieved a significantly lower deterioration rate than atmospheric thermoxidation of sunflower oil, conferring it much longer useful life and better nutritional qualities. Accordingly, a singnificantly slower vanishing rate of tocopherols was observed in vacuum thermoxidation.

Hussain SA, Hameed A, Ajmal I, Nosheen S, Suleria HAR, Song Y. Effects of sesame seed extract as a natural antioxidant on the oxidative stability of sunflower oil. J Food Sci Technol. 2018 Oct;55(10):4099-4110. doi: 10.1007/s13197-018-3336-2. 

Abstract. Natural and de-novo biosynthesized phyto-compounds have gained much significance because of their non-controversial nutritional, health and safety benefits as compared with chemically synthesized commercially rivalry antioxidants. However, none of natural de-novo biosynthesized phyto-compounds has been commercially available and used in customary food business and processing. In this study, efficacy of sesame seed extracts (SSEs) in stabilizing sunflower oil during storage has been studied. Fine powder of sesame seed was extracted in different solvents. The results showed that significant differences in extractability of different solvents and maximum extraction yield (29.48%) were achieved with methanol. The antioxidant components and capability of different extracts were further investigated and evaluated via total phenolic contents, DPPH radical scavenging activity and β-carotene/linoleic acid calorimetric assays respectively. Being highest in yield and antioxidant potential, methanolic extract was used; three different concentrations of SSE (500, 750, and 1000 μL) were added in 100 mL of sunflower oil to further evaluate its oxidative stability. Sensory and oxidative analysis of baked product from these groups was also evaluated.

Palazhy S, Kamath P, Vasudevan DM. Dietary Fats and Oxidative Stress: A Cross-Sectional Study Among Coronary Artery Disease Subjects Consuming Coconut Oil/Sunflower Oil. Indian J Clin Biochem. 2018 Jan;33(1):69-74. doi: 10.1007/s12291-017-0639-4. 

Abstract. Coconut oil has been used by the people of Kerala as a cooking medium for several decades. Due to its alleged hypercholesterolemic activity, general population in recent times is shifting to cooking oils rich in polyunsaturated fats, the most popular being sunflower oil. The effect of long-term consumption of sunflower oil on oxidative stress in humans is not well investigated. We studied oxidative stress among coronary artery disease (CAD) patients who were consuming coconut oil or sunflower oil as a part of their routine diet. Men, aged 35-70 years, with established CAD, who presented to the hospital for routine cardiac evaluations, were enrolled in this observational study. Group 1 and 2 consisted of 73 and 80 subjects consuming coconut oil and sunflower oil respectively for over a period of 2 years. Lipid profile and parameters for oxidative stress were evaluated among them. Conventional lipid parameters did not differ significantly between the two groups. Mean vitamin C concentration was significantly reduced for subjects on sunflower oil compared to those consuming coconut oil (P = 0.044). Malondialdehyde was higher for sunflower oil consumers compared to coconut oil consumers (P < 0.0001). Other parameters such as oxidized LDL, GSH, GPx and SOD were not found to be significantly different between the two groups. The results of the present study show that coconut oil did not induce hypercholesterolemia compared to sunflower oil. On the other hand, sunflower oil group had elevated oxidative stress compared to coconut oil group.

Zeb A, Nisar P. Effects of High Temperature Frying of Spinach Leaves in Sunflower Oil on Carotenoids, Chlorophylls, and Tocopherol Composition. Front Chem. 2017 Mar 22;5:19. doi: 10.3389/fchem.2017.00019. 

Abstract. Spinach is one of the highly consumed vegetable, with significant nutritional, and beneficial properties. This study revealed for the first time, the effects of high temperature frying on the carotenoids, chlorophylls, and tocopherol contents of spinach leaves. Spinach leaves were thermally processed in the sunflower oil for 15, 30, 45, and 60 min at 250°C. Reversed phase HPLC-DAD results revealed a total of eight carotenoids, four chlorophylls and α-tocopherol in the spinach leaves. Lutein, neoxanthin, violaxanthin, and β-carotene-5,6-epoxide were the major carotenoids, while chlorophyll a and b' were present in higher amounts. Frying of spinach leaves increased significantly the amount of α-tocopherol, β-carotene-5,6-epoxide, luteoxanthin, lutein, and its Z-isomers and chlorophyll b' isomer. There was significant decrease in the amounts of neoxanthin, violaxanthin, chlorophyll b, b' and chlorophyll a with increase of frying time. The increase of frying time increased the total phenolic contents in spinach leaves and fried sunflower oil samples. Chemical characteristics such as peroxide values, free fatty acids, conjugated dienes, conjugated trienes, and radical scavenging activity were significantly affected by frying, while spinach leaves increased the stability of the frying oil. This study can be used to improve the quality of fried vegetable leaves or their products at high temperature frying in food industries for increasing consumer acceptability.

Alimentazione animale

Salles MSV, D'Abreu LF, Júnior LCR, César MC, Guimarães JGL, Segura JG, Rodrigues C, Zanetti MA, Pfrimer K, Netto AS. Inclusion of Sunflower Oil in the Bovine Diet Improves Milk Nutritional Profile. Nutrients. 2019 Feb 25;11(2):481. doi: 10.3390/nu11020481.

Abstract. Milk and its derivatives are important foods that contribute to daily nutrient requirements and improve consumers' health. This study evaluated the effects of supplementing the diet of lactating dairy cows with sunflower oil (SFO), selenium, and vitamin E on the milk's fatty acid profile and fat oxidative stability as well as the acceptability of the milk by consumers. For this purpose, 32 Jersey dairy cows were allocated to four treatment groups for 60 days, as follows: C (control diet); A (3.5 mg/kg DM (dry matter) organic selenium + 2000 IU vitamin E/cow per day); O (4% SFO DM); OA (equal doses of A and O treatments). The inclusion of SFO decreased the contents of 10:0, 10:1, 11:0, 12:0, 12:1, 14:0, and 9c-14:1 fatty acids as well as odd- and branched-chain fatty acids (13:0, iso 13:0, anteiso 13:0, 15:0, iso 15:0, and 17:0). There was also a tendency for 8:0 and 16:0 fatty acid concentrations to decrease when SFO was included in the cows´ diet. SFO decreased the concentration of 10:0 to 15:0 fatty acids in milk. The sum of the conjugated linoleic acids (CLAs), conjugated alpha-linolenic acid intermediates (CLnAs; 18:3 ω6 + 18:3 ω3), and 22:0 fatty acids in milk tended to increase, and there were significant increases in 18:0 and 9c11t-18:2 with SFO. In terms of the effects of SFO on the health-related lipid indices, the atherogenicity index tended to decrease and h/H tended to increase. When cows were supplemented with antioxidants, the concentration of 20:2 fatty acids decreased, the 6 + 7 + 8 + 9t-18:1, 16t-18:1, 20:0, 22:2, and 24:0 fatty acid concentrations increased, and there was a trend for the 22:1 ω9 fatty acid concentration to increase with antioxidants plus oil. There was a tendency for ω6 fatty acids and ω6/ω3 to increase with milk treated with antioxidants plus oil. The oxidative stability of milk was not influenced by the presence of SFO or antioxidants in the diet of dairy cows. Consumers desired the color and mouthfeel of the milk that was treated with SFO. Cows fed with 4% sunflower oil produced milk with an improved fatty acid profile for human nutrition, containing a higher CLA content and an improved ratio of hypocholesterolemic and hypercholesterolemic fatty acids, without increasing the milk's susceptibility to oxidation. The milk was also rated as being more acceptable by consumers.

Mobuchon L, Le Guillou S, Marthey S, Laubier J, Laloë D, Bes S, Le Provost F, Leroux C. Sunflower oil supplementation affects the expression of miR-20a-5p and miR-142-5p in the lactating bovine mammary gland. PLoS One. 2017 Dec 27;12(12):e0185511. doi: 10.1371/journal.pone.0185511. 

Abstract. Oil supplementation in dairy cattle diets is used to modulate milk fat composition, as well as the expression of mammary lipogenic genes, whose regulation remains unclear. MiRNAs are small non-coding RNA considered as crucial regulators of gene expression, offering clues to explain the mechanism underlying gene nutriregulation. The present study was designed to identify miRNAs whose expression in the cow mammary gland is modulated by sunflower oil supplementation. MiRNomes were obtained using RNAseq technology from the mammary gland of lactating cows receiving a low forage diet, supplemented or not with 4% sunflower oil. Among the 272 miRNAs characterized, eight were selected for RT-qPCR validations, showing the significant down-regulation of miR-142-5p and miR-20a-5p by sunflower supplementation. These two miRNAs are predicted to target genes whose expression was reported as differentially expressed by sunflower supplementation. Among their putative targets, ELOVL6 gene involved in lipid metabolism has been studied. However, a first analysis did not show its significant down-regulation, in response to the over-expression of miR-142-5p, of miR-20a-5p, or both, in a bovine mammary epithelial cell line. However, a clearer understanding of the miRNA expression by lipid supplementation would help to decipher the regulation of lactating cow mammary gland in response to nutrition.

Kamel HE, Al-Dobaib SN, Salem AZ. Dietary supplementation of sunflower oil and quebracho tannins in sheep feeding: in vivo nutrient digestibility, nitrogen utilization and in vitro ruminal degradation kinetics. J Sci Food Agric. 2019 Jul;99(9):4211-4217. doi: 10.1002/jsfa.9651.

Abstract. Background: The effect of the inclusion of sunflower oil (SF) and quebracho tannin (QT) in a sheep diet was evaluated. Nutrient digestibility and nitrogen (N) utilization, as well as in vitro ruminal degradation kinetics, were evaluated at three levels [0, 20 and 40 g kg-1 of diet dry matter] of SF and QT in a 32 arrangement. The treatments were 0 (control); 20 and 40 g of QT and/or SF kg-1 of the diet. Four intact male sheep (45 ± 1.3 kg) for each treatment were used in the digestibility trial and kept individually in metabolic cages.....Conclusion: Supplementation of either SF or QT to sheep diets reduced ruminal organic matter and N degradability, reflecting the compensatory digestion in the post-ruminal track for organic matter feed utilization. © 2019 Society of Chemical Industry.

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.