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Sunflower is one of the oldest oil plants. The oil is obtained from oilseed sunflower seeds by mechanical strain or solvent extraction or a combination of two methods. Its structure is essentially composed of triacylglycerol and a small component of phospholipids and tocollipols, tocollipols.
: Classification
Refined and refined sunflower oil that can be used after cooking for cooking and household consumption, cooking and grilling. High oleic acid sunflower oil for frying applications.
: Chemical composition and nutritional value
The characteristic of ordinary sunflower oil is the presence of a large amount of acid-linoleic acid, about 65-70%.
The amount of unsaturated fatty acids of omega-3 is about 0.6 - 0.6% and of unsaturated omega-6 fatty acids is about 52 - 56%.
It has anti-inflammatory properties that relieve inflammation or irritation of the skin. It contains a large amount of vitamins that not only protects the skin against external factors and UV rays but also prevents dry skin and prevent wrinkles. It does. Keep the skin moist and also suitable for cleansing the skin. Contains high levels of omega-6s and unsaturated fatty acids, which are beneficial for heart health.
Its omega-3 fatty acids are effective in the proper growth of the body and prevent cancer and improve the immune system and improve memory function.
Its unsaturated omega-6 fatty acids balance the function of omega-3s and activator of drug receptors in the body cell walls.
Vitamin D is effective in preventing cancer and may reduce the risk of heart attacks due to unsaturated fatty acids. Due to low linoleic acid content, it is resistant to oxidative corruption.
Usage and storage conditions
Due to its high content of unsaturated fatty acids, it is best to keep it in a cool, dry environment away from heat and light.
It is used in the preparation of sauces and sauces as well as in cooking and baking, in margarine formulation and frying.
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