Fatty acid composition sunflower

So, clustering techniques have been used for classification. Piepponen et al. applied a hierarchical cluster analysis (CLUSTAN) to the classification of food oils (groundnut, soya, sunflower and maize) by their fatty acid composition. The dendrogram of the distances shows four weU-separated clusters. Some suspect commercial samples of sunflower oil fall near the cluster of soya oils, so far from the clainud class that they cannot be consider i genuine. 

Jiang, Z., Ahn, D., and Sim, J. 1991. Effects of feeding flax and two types of sunflower seeds on fatty acid compositions of yolk lipid classes. Poultry Sci. 70, 2467-2475. 

Rebole, A., Rodriguez, M.L., Ortiz, L.T., Alzueta, C., Centeno, C., Viveros, A., Brenes, A. and Arija, I. (2006) Effect of dietary high-oleic acid sunflower seed, palm oil and vitamin E supplementation on broiler performance, fatty acid composition and oxidation susceptibility of meat. British Poultry Science 47, 581-591. 

Table 2.3 Fatty acid composition (%) of sunflower oils from conventional, high oleic and high oleic plus high palmitic cultivars (Guinda et al., 2003)...

If that does occur, then the present system of classification of oils may be impossible to police, and a modified system may become necessary. Perhaps the sale and perceived value of oils will necessarily become dependent on the performance, not the source of the oil. With bulk oils such as palm, peanut, sunflower, safflower, sesame, soya, rapeseed, com, fish, and animal fats and oils, the fatty acid composition will obviously be important for health reasons. If the oil is to be used for frying then the frying properties will be important. In the case of palm products the physical properties and minor components such as carotenoids will be defined. Similarly animal fats will be judged mainly on physical behaviour and effect on the product in which they are used. In all cases the oxidative and stability of the oil will have to be defined. Sesame is a very stable oil, and thus its stability, together with its low level of linolenic acid, would be its major attribute, except for toasted sesame, which would probably be classed as a specialist oil. Already most baking fats sold to the public are blends developed to give the best performance, with no mention on the pack as to the source. If a bulk oil of this type had the desired chemical composition, stability and cooking behaviour, then perhaps the source would not be a matter of concern. 

Chang, J.H.P., Lunt, D.K., Smith, S.B. 1992. Fatty acid composition and fatty acid elongase and stearoyl-CoA desaturase activities in tissues of steers fed high oleate sunflower seed. J. Nutr. 122, 2074-2080. 

Conversely, SFME exhibited relatively poor improvement in oxidative stability with the use of antioxidants, presumably due to the higher concentrations of linoleic acid methyl esters in sunflower oil in comparison to the other biodiesel samples evaluated by the authors. Therefore, a good correlation was found between the improvement in oxidative stability as measured by OSI when antioxidants are used and the fatty acid composition of the biodiesel sample (Mittelbach and Schober, 2003). 

Robertson, J. A., Morrison, W. H., Ill, and Wilson R. L., Effects of Planting Location and Temperature on the Oil Content and Fatty Acid Composition of Sunflower Seeds, USDA Agric. Results ARR-S-3, U.S. Dept. Agriculture, Washington, DC, 1979. 

Identification Unhydrogenated Sunflower Oil exhibits the following composition profile of fatty acids determined as directed under Fatty Acid Composition, Appendix VII ... 

Lipids. Representative fatty acid compositions of the unprocessed triglyceride oils found in the four oilseeds are given in Table 4 (see Fats AND FATTYOiLs). Cottonseed, peanut, and sunflower oils are classified as oleic—linoleic acid oils because of the high (>50%) content of these fatty acids. Although the oleic and linoleic acid content of soybean oils is high, it is distinguished from the others by a content of 4—10% of linolenic acid, and hence is called a linolenic acid oil. 

The above list does not include cocoa butter nor minor oils such as rice bran oil or safflower oil. Nor does it distinguish between oils from a common botanical source with a modified fatty acid composition, such as canola oil and high-erucic rape seed oil, linseed oil and linola, or the various types of sunflower oil. 

Canola oil is characterized by a low level of saturated fatty acids (less than 4% palmitic acid) and relatively high levels of oleic acid (60%) and a-linolenic acid (10%). It is second only to olive oil, among the common fats and oils, in oleic acid level and, except for soybean oil, the only common dietary fat that contains a significant amount of a-linolenic acid. Furthermore, there is a favorable balance in the levels of linolenic and linoleic acids (viz., 18 3/18 2 ratio of 1 2) in canola oil. Canola oil has been found equally as effective as soybean oil, safflower oil, and sunflower oil in reducing plasma total and LDL cholesterol levels in normolipi-demic subjects. It also was effective in reducing plasma total and LDL cholesterol levels in hyperlipidemic subjects when it replaced saturated fat in their diets. Canola oil diets also have been shown to affect the fatty acid composition of blood... 

Detailed fatty acid composition of canola, soybean, sunflower, corn (maize), and flax oils as well as some specialty canola oils and HEAR oil are given in Table 2. 

Fatty acid composition of regular flax oil is different from other commercial oils because of the very high contribution of ALA, usually above 50% (Table 2). Because of the high content of this unique fatty acid, flaxseed and flax oil are often used as food supplements, where enrichment with omega-3 fatty acids is needed. This fatty acid is susceptible to oxidation it oxidizes 20 0 times faster than oleic acid and 2 times faster than linoleic acid (8). This property makes the oil a good material for paint and plastic production where fast oxidation is required. Flax oil contains low amounts of saturated fatty acids (SFA) compared with low linolenic flax oil (Linola), soybean, and sunflower oils however, it is higher than canola oil (Table 2). Canola oil contains the lowest amount of SFA among all commercial oils. 

Cool temperatures during the 10-25 days after flowering are the main cause for higher amounts of linolenic acid in flax oils (14). For the same reason, flaxseed grown in the Canadian prairies, northern latimde, produce oils with higher levels of polyunsaturated fatty acids and lower contributions of oleic acid and samrated fatty acids. This phenomenon was also observed for other oilseeds such as sunflower, canola, and soybean (7, 13, 14). Similarly, a wide variation in fatty acid composition in Australian flaxseed samples was observed 13-25% of 18 1 and 46-64% of 18 3 (6). 

The fatty acid composition of the new crop has been modified, and the level of linolenic acid has been reduced from over 50% to 2% (6). This greatly improves oxidative stability of the oil, which by fatty acid composition is very close to sunflower and soybean oils (Table 2). Linola has been found to be more resistant to oxidation than regular flax oil, and its stability is comparable with soybean, canola, and sunflower oils (Przybylski, unpublished data). 

The 1,2,3-random hypotheses assumes that one pool of fatty acids is randomly distributed to all three positions of the glycerol molecules in an oil. The fatty acid compositions of the sn-1, sn-2, and in-3-positions would thus be equivalent. Figure 6 shows the theoretical composition of regular sunflower oil as calculated by the equations of random distribution. Calculation of the random distribution was based on the following composition 11% saturated fatty acids (Sat), 20% oleic acid (O), and 69% linoleic acid (L). The TAG composition of a regular sunflower oil determined experimentally is also shown there is no indication of the overall fatty acid composition (17). Differences between both compositions are not great, in particular, taking into account the fact that the fatty acid composition may differ for the oils considered. 

The Codex Alimentarius (Codex-Stan 210-1999) indicates the characteristics of crude regular sunflower oil (1) saponification value = 188-194-mg KOH/g oil (2) iodine value (calculated from the fatty acid composition) = 118-141. However, Merrien (9) reports an iodine value of 120-134, and Bockisch (5) reports a value in the range of 110-143 (Wijs method). 

Smoke Point, Fiash Point, and Fire Point The smoke point, flash point, and fire point of an oil are relevant parameters in deep-fat frying processes. The fatty acid composition of the oil is not relevant (unless the oil has short-chain fatty acids, as is the case of butter or coconut oil). The most important effect is generally that of free fatty acids (FFA) in the oil. The following values have been reported for fully refined sunflower oil (with 0.10% free fatty acids) smoke point = 209°C flash point = 316°C fire point = 341°C (5). 

SUNFLOWER SEED OF MODIFIED FATTY ACID COMPOSITION... 

Until two decades ago, the fatty acid composition of vegetable oils was closely related with their origin. The fatty acid profile of sunflower oil was thus defined within namral variation ranges. Current practices, however, are widely based on the production of oilseed of modified fatty acid composition. Several methods have been developed to this end. 

SUNFLOWER SEED OE MODIFIED EATTY ACID COMPOSITION 679 TABLE 7. Fatty Acid Composition (%) of High-Oieic Sunfiower Oii (37, 41, 43). 

Purdy (37) reported on the fatty acid composition and other analytical characteristics of high-oleic sunflower oil of the Pervenets variety cultivated in three regions of the United States. The oil content of seeds ranged between 43.3% and 47.9% (dry basis), the hull accounting for 24—33% of total seed weight. Table 7 shows the fatty acid composition of high-oleic sunflower oil (37, 41-43). 

Because the composition of the wax remaining in an oil differs markedly from that precipitating from it, care must be taken against differences in the sunflower wax profile as reported in the literature. The fatty acid composition and the fatty alcohol composition of sunflower wax (53, 65) are compared in Figures 26 and 27. 

The fact that the phospholipid composition of sunflower depends on the oil extraction method and the degumming treatment used to remove them explains the differences in the reported compositions in the literature. Phospholipid compositions of sunflower oil are shown by type in Table 20 (136, 139-141). The overall fatty acid composition also varies widely for the same reason. Cherry and Kramer (140) report composition ranges of 11.1-31.9% of palmitic acid, 3.0-7.9% stearic acid, 13.3-17.3% oleic acid, and 42.8-68.7% linoleic acid. 

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