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Sunflower oil is a non-volatile oil extracted from sunflower seeds. Sunflower oil is extensively used as a frying oil in food and as an emollient in cosmetic applications.

Linoleic acid, a polyunsaturated fat, and oleic acid, a monounsaturated fat, make up the majority of sunflower oil. Oils with different amounts of fatty acids are created through selective breeding and manufacturing techniques. The flavor characteristic of the expressed oil is neutral. There is a lot of vitamin E in this oil.

As of 2017, genome analysis and hybrid sunflower creation to boost oil output are in the works to address increased customer demand for sunflower oil and commercial variations.

In 2018, Ukraine and Russia combined accounted for 53% of global sunflower oil output.

Sunflower oil is particularly prone to oxidation since it is predominantly constituted of less stable polyunsaturated and monounsaturated fatty acids. Heat, air, and light may all activate and exacerbate oxidation. Keeping sunflower oil at low temperatures during manufacturing and storage, as well as storing it in darkly tinted glass or plastic that has been treated with an ultraviolet light protectant, will help reduce rancidity and nutritional loss.

Chemical solvents (e.g., hexane) or expeller pressing can be used to extract sunflower oil (i.e., squeezed directly from sunflower seeds by crushing them). Sunflower seeds are “cold-pressed” (or expeller pressed) under low-temperature conditions to extract sunflower seed oil without the use of chemical solvents.

Solvent extraction, de-gumming, neutralization, and bleaching can improve the stability of sunflower oil and make it suitable for high-temperature cooking, but it also removes some of the oil’s nutrients, flavor, color (resulting in a pale yellow), free fatty acids, phospholipids, polyphenols, and phytosterols. Due to the high temperatures used in the process, some polyunsaturated fatty acids will be transformed to trans fat. Although unrefined sunflower oil is less heat-stable (and hence better suited to raw or low-temperature cooking), it retains more of its natural vitamin content, flavor, and color (light-amber).

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