Sunflower Oil - Types, Composition, Benefits And Storage

Sunflower oil is widely used in cooking. It is obtained from sunflower seeds and is found in several varieties.

Types of sunflower oil

This species is considered the most useful, it is subject only to filtration. Completely preserves phosphatides, sterols, tocopherols and other useful components. It has a pleasant taste and aroma, but when stored for a long time, the fat begins to become bitter and cloudy.

The unrefined version has a saturated dark yellow color, is purified mechanically and is not further processed. This is the ideal product for preparing cold dishes and salads. The premium oil has no side odors, bitterness or any aftertaste, while the second quality fat has a slight bitter aftertaste and a faint odor of old (stale). However, unrefined oil retains phospholipids, carotene, vitamins E and F.

The hydrogenated oil is heated to 60 degrees and hot water is injected through it, whereby the mucous and protein substances precipitate. Compared to unrefined oil, hydrogenated oil has a less pronounced taste and smell, does not become cloudy.

The refined version of the vegetable oil from sunflower is less useful, because after refining less tocopherols remain in it, and phosphatides are not contained at all.

What is refining? The process is designed to purify products from various contaminants. During its course the product is treated with a base, phospholipids and fatty acids are removed from it. As a result of the stratification, the oil separates from the precipitate and rises to the surface. Bleaching follows.

Refined deodorized oil is practically free of all aromatic substances that could be the cause of premature spoilage of the product. This is due to the production technology: the fat is obtained under the influence of steam under vacuum. Used in dietary and children's nutrition.

Composition of sunflower oil

As you have seen, the content of phospholipids, fatty acids, vitamins and other substances in fat largely depends on the various methods of extraction and processing. All useful properties are due to palmitic, arachidonic, stearic, linolenic, linoleic, myristic, oleic acids, containing phosphorus, volatile and waxy substances, vitamins A, D, E, as well as certain amounts of non-fatty impurities.

Useful properties of sunflower oil

• Thanks to the linoleic acid in the composition, fat increases the body's immune defenses.
• Lowers the level of bad cholesterol.
• Protects against the development of cancer.
• It has a rejuvenating effect, it contains a lot of vitamin E (tocopherol), which is known as a powerful antioxidant directed against free radicals, thus slowing down the aging of cells.
• Prevents the development of atherosclerosis, thrombophlebitis, chronic diseases of the liver, stomach, lungs and intestines.
• It is used in aromatherapy, for the preparation of masks for skin and hair, soaps and others.

Contraindications to the use of sunflower oil

There are virtually no contraindications to the use of sunflower seed oil. It is important not to overdo the quantities, as the product is characterized by high caloric content. It could harm the body if used after the expiry date. Oxides are then formed, which disrupt metabolism. The sediment at the bottom of the bottle indicates oxidation and the usefulness of the oil is less.

The conditions of fat storage are important. It should be in a dark place (light destroys the beneficial properties) at a temperature of 5 to 20 degrees. The unrefined product is best stored in a glass container and necessarily in the cold. If the oil is obtained by cold pressing, it can be stored for no more than 4 months, and the fat obtained by hot pressing - no more than 10 months. The open bottle is good to use within a month.